Name: Dinner: How To Make Homemade Sausage Kielbasa - Natasha's Kitchen
Uploaded: 2020-03-25T09:24:33.000Z
Duration: 4 min 58 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

- Hey everyone, it's Natasha of natashaskitchen.com.

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

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

I'm using beef and pork which have been chilled

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,

Set up your meat grinder and push the larger

two inch pieces along with the bacon through the grinder.

Add one tablespoon of whole yellow mustard seed,

three teaspoons of salt, one teaspoon of black pepper,

Toss that together by hand for about 30 seconds,

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

and paddle attachment on speed one instead.

Cover and refrigerate your sausage mixture

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.

leaving about a six inch tail hanging off the end.

because the first thing that comes through is air,

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.

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.

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,

Pinch and twist a generous portion of your casing

Tie on both sides of the sausage with kitchen string,

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

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

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

flip the sausage over, and broil five minutes.

Flip the sausage again and broil another five minutes,

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

I love serving this with mustard, this grainy one.

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

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!

Make sure you try our grilled flank steak