How To Make Your Own Sausage
Anyone can make homemade sausage. I never realized how easy it was until I started doing it myself. It doesn't take to long, the ingredients are super cheap for what it yields, and it's delicious! In this guide we will be going over beginner basics, as well as three different kinds of sausage...Mild Italian, Bratwurst, and Merguez. Can't go wrong there.
Recipe:
My meat grinder:
Hog casings I used:
Sumac:
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How to Make Breakfast Sausage, EASY BREAKFAST SAUSAGE
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In this video I am going to show you a few different ways to make Breakfast Sausage.
I will give you two different sausage recipes that you guys can use to get you started!
After watching this video you guys will be able to make your own sausage patties and breakfast sausage, for breakfast!
Both of these work great with all kinds of meats, beef, pork, venison, and chicken!
Country style Breakfast Sausage
Salt 19g/kg
Black Pepper 1g/kg
White Pepper 1.5g/kg
Sage 2g/kg
Chilli Flake/Cayanne 1g/kg
Sugar 3g/kg
Thyme 1g/kg
Binder 10g/kg
Water 100g/kg
Mild Breakfast Sausage
Salt 18g/kg
White Pepper 1.5g/kg
sugar 2g/kg
Nutmeg 0.5g/kg
Coriander 0.5g/kg
Onion Powder 3g/kg
Celery Powder 0.5g/kg
Binder 10g/kg
Water 100g/kg
I suggest you guys fry a little up before you stuff to make sure its where you'd like it!
Follow us on instagram and facebook too @dhcustomsausage
If you feel up to it here is a link to Patreon:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys need a stuffer to make your sausage making process smother here is a link:
If you guys are looking for a nice knife set here is a link:
NEW & IMPROVED Breakfast Sausage Recipe! | Make Your Own & Cheaper
About a year ago, I started a quest for the perfect breakfast sausage recipe. I used the last of my sausage that I had in the freezer about a month ago, and it was time to make some more. So I figured why not take you guys along, as we re-stock our supply and use a New Improved Recipe.
Here's a link to the original video where I can up with this recipe:
Carnation Patty Paper - Box of 1000:
LEM Meat Grinder:
Hoosier Hill Farm All American Whole Milk Powder:
Base Recipe:
1# Ground Pork
1.5 tsp crushed sage
1 tsp crushed thyme
1 tsp salt
2 tsp brown sugar
.75 tsp ground black pepper
.25 tsp red pepper flakes
.25 tsp nutmeg
.25 tsp cayenne pepper
Extra ingredients used in the video. These are in addition, to the base ingredients listed above:
.25 tsp coriander
3 tsp maple syrup
.5 tsp paprika
+ 5 tsp Powdered Milk per 1 pound of meat (in my case, I had 7 pounds, so that was 36 tsp - or 3/4 of a cup).
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How To Make Sausage Breakfast Links At Home (DIY) | The Bearded Butchers
Visit our DIY Section to get EVERYTHING you need to process your own meat at home!
Breakfast. Seth's favorite time of the day. This video is special because even though Scott never let's Seth stop for breakfast, Seth finally gets a chance at the most important meal of the day. In this video, Scott and Seth will make 2 different kinds of breakfast sausage links: Batch 1 is a perfectly blended salt and pepper sausage, batch 2 is the same but with blueberries added! Who doesn't love blueberry breakfast links?
Scott's Hot Tip - If doing more than one flavor, do the plain one first to avoid an extra cleaning of your grinder.
Bonus Scott's Hot Tip - Form a big ball with the meat and - blop - it in the stuffer.
How to make breakfast sausage links (chicken, pork, or otherwise)
1) Mix salt and pepper base with 25lb of pork or other meat in a lined meat lug (You'll want 75/25 or 70/30 meat blend). Check out the dual grind MEAT Grinder we used
2) Add your flavors. We used our proprietary Maple for the first flavored batch and then added frozen blueberries to that for the second batch. Frozen blueberries are cheap and easy to find compared to dried, just hand mix them into the previously ground meat.
3) Load the meat in your stuffer
4) Grab some 21mm casings and make sure you have a 10mm stuffing horn (as of the filming of this video, MEAT grinders don't ship with a horn that will fit a 21mm casing). Make sure you put the casing on the stuffer correctly, there is a right direction and a wrong direction.
5) Fill the casings. Pinch, twist, and cut. If you're having trouble stuffing, add some water, hand mix, and try again.
Check out all of the different items below! Remember, the more you buy the more you save!
Casing
32mm Brat Casing
Jalapeno flakes/powder
Salt/Pepper Base
Brat Seasoning Base
Maple Base
Mangoes
Peaches
13oz Seasoning Bags
Cajun:
Chipotle:
Hot:
Original:
DIY Bundles
Maple Bacon:
Jalapeno Cheddar:
Georgia Peach:
Mango Tango:
Smokies (Snack Sticks):
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Country Deer Sausage Recipe! [Hot or Mild]
One of my favorite things to make from my fresh deer is country sausage. It is a staple in my breakfast every weekend. There is nothing that goes with eggs or biscuits like fresh country sausage. Be it pork or deer. One of the best things about home made deer sausage is it’s a lot healthier. Probably not going to make you live longer, but a lot less fat than store bought.
Most store bought sausage almost turns my stomach. It is mostly fat with a little meat. My personal preference is the other way around. A little fat and a lot of meat. I am not a health crazy person, but I try when I can. I am also not crazy about a mouth full of seasoned fat. I prefer a hearty meaty texture to my sausage.
The trick with deer sausage is getting the fat ratio correct. Venison is extremely lean. Therefore you have to add pork fat. Not enough and your meat is dry and burns. Too much and your patties shrink and your left with little patties and a lot of grease. When you get it just right you have crisp exterior and just a little fat left in your pan. Your sausage stays moist and full of flavor. I try and stay around 80% lean and 20% fat.
I am in love with spicy food. Not just hot, but spicy with flavor. There is nothing like good spicy sausage and coffee to wake you up in the morning. The second most important part of making sausage is your spice mix. I like to use Legg’s Old Plantation Mix #10. It has a great flavor, but little spice. I like to add crushed red pepper and hot ground pepper. I also like a lot of sage. I mix in about a 1/2 a cup of rubbed sage to 10 pounds.
I hope you will try to make your own homemade sausage. This recipe works great for just pork sausage as well. If you decide to make a lot I recommend vacuum sealing it. This will make it last for up to a year in the freezer. I use a FoodSaver with already made bags from Amazon. This is my first year using them. So far they are amazing! It is so much easier than using the rolls you have to cut and make. I can’t tell you how much time I have wasted making bags! So far I haven’t had a single bag not seal. I have sealed 75 to 100 bags so far. Thank you for watching and reading. I hope you enjoy!
Premium!! O2frepak 200 Quart Size 8 x 12 Embossed Food Saver Vacuum Sealer Freezer Bags for Seal a Meal,Food Saver,Plus other Machines.BPA Free Heavy Duty Sous Vide Vaccume Seal PreCut Bag
A.C. Legg Blend 10 Pork Sausage Seasoning - 8 Ounce
Homemade Country Sausage on the homestead
Description Grinding fresh meat for sausage on our Homestead.
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