Today, we're making homemade sausage!

I'm sharing all my secrets, tips, and tricks.

You'll be a sausage pro in no time!

To start, you'll need four pounds of really cold meat.

I'm using beef and pork which have been chilled

in the freezer for an hour and a half.

We prefer a more rustic sausage, so I dice one third

of my leaner meat, and transfer it to a large mixing bowl.

Chop the rest of the meat into two inch pieces.

Now a great sausage requires meat with the higher fat

content, so if your meat was a little lean,

add six to twelve ounces of bacon.

Set up your meat grinder and push the larger

two inch pieces along with the bacon through the grinder.

If you're using a KitchenAid attachment,

set it to to speed four.

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Our diced and ground meats are combined,

and now it's time for the seasoning.

Add one tablespoon of whole yellow mustard seed,

three teaspoons of salt, one teaspoon of black pepper,

and half a teaspoon of Mrs. Dash

or your favorite salt-free seasoning.

Toss that together by hand for about 30 seconds,

then add one cup of ice cold water.

Mix for another one minute, and it does get so cold!

So it's okay to use your KitchenAid

and paddle attachment on speed one instead.

Cover and refrigerate your sausage mixture

while you prepare your casing.

I'm using a natural hog casing that has been well rinsed and

soaking in warm 90 degrees Fahrenheit water for one hour.

Rinse each casing all the way through with warm water.

Set up your sausage attachment, and lightly oil the tube.

Thread one sausage casing over the tube,

leaving about a six inch tail hanging off the end.

Do not tie off the end at this point,

because the first thing that comes through is air,

and it needs to escape.

Now remove the meat from the refrigerator, set the mixer to

speed four, and add the meat to the hopper,

pushing it down with a plunger and adding more as you go.

Add the meat continually so you don't get

big gaps of air in the tube, but if you do,

you can poke the sausage casing with a sausage pricker.

(laughs)

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Leave about six inches of casing on the back end.

To make sausage links, tie off one end, then pinch the

sausage, twist, and spin, to make individual links.

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Once the sausages are all formed, you can tie off

the back end, and trim any excess casing.

Because I had one extra long sausage casing,

I wanna divide that up,

so I'm gonna show you how to do that.

Pinch and twist a generous portion of your casing

where you want the cut to be.

Tie on both sides of the sausage with kitchen string,

and snip in the middle.

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I'm gonna spin a few more individual sausage links,

and leave the other half as a coil.

Use the sausage poker and prick the sausage about

every two inches, and especially where you see air bubbles.

This prevents it from bursting while cooking.

Now it's ready to be baked, grilled, or sautéed.

You can refrigerate for a few days or put it

in the freezer for later.

To bake the sausage, put it in a pre-heated oven

at 350 degrees Fahrenheit for one hour.

Drain off the excess liquid,

flip the sausage over, and broil five minutes.

Flip the sausage again and broil another five minutes,

or until browned.

T-t-t-taste test!

(laughs)

I have been very patient, and now I'm gonna enjoy this.

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Come to momma!

I love serving this with mustard, this grainy one.

Mhmm!

It has so much flavor!

And you just can't beat a homemade sausage.

I'll take this over store-bought any day!

Takes a little bit of effort, but it is so worth it!

I love making this for the holidays, and when I make it,

it makes a big batch, which is great because

it's freezer friendly!

I hope you guys learned a lot today, and

I hope you're inspired and excited to

make your own homemade sausage!

If you enjoyed this video, give me a great big

thumbs up below, make sure to subscribe to our

YouTube channel and, thanks for watching!

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Need a little extra protein this week?

Make sure you try our grilled flank steak

and our juicy pork tenderloin!