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- Hey everyone, it's Natasha of natashaskitchen.com.
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Today, we're making homemade sausage!
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I'm sharing all my secrets, tips, and tricks.
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You'll be a sausage pro in no time!
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To start, you'll need four pounds of really cold meat.
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I'm using beef and pork which have been chilled
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in the freezer for an hour and a half.
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We prefer a more rustic sausage, so I dice one third
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of my leaner meat, and transfer it to a large mixing bowl.
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Chop the rest of the meat into two inch pieces.
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Now a great sausage requires meat with the higher fat
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content, so if your meat was a little lean,
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add six to twelve ounces of bacon.
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Set up your meat grinder and push the larger
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two inch pieces along with the bacon through the grinder.
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If you're using a KitchenAid attachment,
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set it to to speed four.
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(light upbeat music)
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Our diced and ground meats are combined,
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and now it's time for the seasoning.
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Add one tablespoon of whole yellow mustard seed,
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three teaspoons of salt, one teaspoon of black pepper,
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and half a teaspoon of Mrs. Dash
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or your favorite salt-free seasoning.
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Toss that together by hand for about 30 seconds,
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then add one cup of ice cold water.
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Mix for another one minute, and it does get so cold!
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So it's okay to use your KitchenAid
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and paddle attachment on speed one instead.
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Cover and refrigerate your sausage mixture
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while you prepare your casing.
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I'm using a natural hog casing that has been well rinsed and
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soaking in warm 90 degrees Fahrenheit water for one hour.
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Rinse each casing all the way through with warm water.
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Set up your sausage attachment, and lightly oil the tube.
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Thread one sausage casing over the tube,
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leaving about a six inch tail hanging off the end.
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Do not tie off the end at this point,
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because the first thing that comes through is air,
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and it needs to escape.
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Now remove the meat from the refrigerator, set the mixer to
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speed four, and add the meat to the hopper,
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pushing it down with a plunger and adding more as you go.
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Add the meat continually so you don't get
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big gaps of air in the tube, but if you do,
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you can poke the sausage casing with a sausage pricker.
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(laughs)
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(light music)
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Leave about six inches of casing on the back end.
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To make sausage links, tie off one end, then pinch the
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sausage, twist, and spin, to make individual links.
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(light music)
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Once the sausages are all formed, you can tie off
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the back end, and trim any excess casing.
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Because I had one extra long sausage casing,
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I wanna divide that up,
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so I'm gonna show you how to do that.
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Pinch and twist a generous portion of your casing
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where you want the cut to be.
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Tie on both sides of the sausage with kitchen string,
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and snip in the middle.
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(light upbeat music)
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I'm gonna spin a few more individual sausage links,
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and leave the other half as a coil.
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Use the sausage poker and prick the sausage about
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every two inches, and especially where you see air bubbles.
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This prevents it from bursting while cooking.
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Now it's ready to be baked, grilled, or sautéed.
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You can refrigerate for a few days or put it
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in the freezer for later.
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To bake the sausage, put it in a pre-heated oven
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at 350 degrees Fahrenheit for one hour.
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Drain off the excess liquid,
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flip the sausage over, and broil five minutes.
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Flip the sausage again and broil another five minutes,
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or until browned.
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T-t-t-taste test!
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(laughs)
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I have been very patient, and now I'm gonna enjoy this.
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(light upbeat music)
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Come to momma!
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I love serving this with mustard, this grainy one.
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Mhmm!
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It has so much flavor!
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And you just can't beat a homemade sausage.
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I'll take this over store-bought any day!
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Takes a little bit of effort, but it is so worth it!
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I love making this for the holidays, and when I make it,
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it makes a big batch, which is great because
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it's freezer friendly!
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I hope you guys learned a lot today, and
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I hope you're inspired and excited to
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make your own homemade sausage!
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If you enjoyed this video, give me a great big
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thumbs up below, make sure to subscribe to our
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YouTube channel and, thanks for watching!
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(light upbeat music)
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Need a little extra protein this week?
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Make sure you try our grilled flank steak
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and our juicy pork tenderloin!
