My grandfather was a large influence on my passion for homesteading. He was an avid gardener, hunter, made his own wine and sausage; and was always generous about sharing.
He made use of the plethora of meat he would get from hunting or deals he found at the grocery store. Once he was loaded up on meat, he would get his meat grinder out and carefully cut his meat for grinding and make some of the best sausage you could ever have. I grew up on his homemade sausage and could never get enough. I am a big believer in sharing family recipes and did so in my book, The Prepper’s Cookbook, so I had to share some of my favorite sausage recipes too.
Sausage making is a great way to use up an abundance of meats in the home freezer. I use an assortment of cheap meats. My grandfather’s secret was using equal amounts of brisket and pork butt.
A Beginners Guide to Sausage Making
Here’s what you need to get started:
- large mixing bowl
- sharp knife
- meat grinder (look for one that has multiple speeds and has a reverse capability. It helps with unclogging the grinder)
- sausage casings (natural or non-edible casings is a personal choice)
- assorted spices or buy a prepared spice pack
- cure salt (I like this one) – Use 1 teaspoon of curing salt per 5 lbs. of meat.
- meat: stew meat, roasts, briskets, pork butts, pork shoulder, etc.
- baker’s twine
Prepping the Meat
Any meat can be used in sausage making, but typically, pork and beef are used. Pork shoulder is a great meat to use as it has 20% fat and creates a nice balance to the sausage. As well, it is sold at a low-cost. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes until it is firm but do not let it freeze. This makes grinding easier.
Here’s a great video on getting the meat prepped for grinding and stuffing.
Here are a few of my favorite recipes:
- 2 pounds ground pork
- 2 teaspoons dried sage
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried marjoram
- 1 tablespoon brown sugar
- 1/8 teaspoon crushed red pepper flakes (optional)
- In a large mixing bowl, combine all ingredients and mix well.
- Form mixture into patties and place on a large dish.
- Over medium heat, saute the patties in a large skillet for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).
- Or, add sausage patties to a freezer bag and freeze for later. Tip: We like to freeze them on a large cookie sheet with wax paper. Once frozen, we add them to a freezer bag.
- 5 pounds ground beef
- 1 teaspoon Morton Tender Quick curing salt
- 2 teaspoon ground black pepper
- 4 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1-2 tablespoons mustard seed
- 1/2 teaspoon crushed red pepper flakes, for spicy (optional)
- summer sausage casings (if you plan on smoking your summer sausage)
- In a large bowl, mix together the ground beef and spices until well blended.
- Cover mixture with foil and allow to cure in refrigerator for 48 hours. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this – like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
- If you are smoking your meat: Add meat to casing either by stuffing by hand, using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder.
- If you plan on baking your summer sausage: Shape the mixture into five logs and wrap in foil. Set on a wire rack over a large drip pan.
- See cooking directions below.
- To smoke summer sausage, smoke at 140 degrees F for 1 hour, then at 180 degrees F until internal temperature reaches 160 degrees F (insert a meat thermometer in the thickest part of the sausage). Tip: Soak your wood chips in beer to give your sausage an authentic flavor. I used Sierra Nevada IPA and it turned out delicious.
- Remove from smokehouse and place in ice water to cool down rapidly.
You can find the book ”Carnivore’s Bible” HERE
- Preheat the oven to 350 degrees.
- Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
- Bake for 1 hour in the preheated oven.
- Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.
- 3 pounds pork shoulder or butt
- 1 pound beef or pork fat or a blend
- 4 teaspoons white sugar
- 1 tablespoons cumin
- 1 tablespoon sage
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons dried rosemary
- 1 tablespoon dry mustard
- 1 teaspoon pepper
- 1 teaspoon nutmeg
- 5 teaspoons salt
- Grind the meat using a fine grinding plate.
- After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
- Pinch off a small piece of the sausage and cook it in a frying pan let it cool and taste to see if the seasoning is to your taste.
- Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.
- See cooking instructions below.
Baking or Grilling Instructions:
- Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
- Preheat grill for medium-high heat.
- Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly.
- Preheat your smoker or grill to about 225 degrees F.
- Place the sausages on an indirect side away from the heat. Add wood to the heat right after the meat goes on, and smoke for only 30 to 60 minutes at the start while the meat is cold. There should be no need to turn the meat.
- Heat for at least 1 hour, but check the internal temp with a digital meat thermometer and make sure the internal meat temperature is at least 160°F.
It’s nice to be able to carry on a family tradition that I loved as a child. I can honestly say that my kids are big fans of homemade sausage and it is my hope these recipes will live on.
This information has been made available by Ready Nutrition
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Making Your Own Beverages: Beer to Stronger Stuff
Ginger Beer: Making Soda the Old Fashioned Way
How North American Indians and Early Pioneers Made Pemmican
Spycraft: Military Correspondence During The 1700’s to 1900’s
Wild West Guns for SHTF and a Guide to Rolling Your Own Ammo
How Our Forefathers Built Their Sawmills, Grain Mills,and Stamping Mills
How Our Ancestors Made Herbal Poultice to Heal Their Wounds
What Our Ancestors Were Foraging For? or How to Wildcraft Your Table
How Our Ancestors Navigated Without Using a GPS System
How Our Forefathers Made Knives
How Our Forefathers Made Snow shoes for Survival
How North California Native Americans Built Their Semi-subterranean Roundhouses
Our Ancestors’Guide to Root Cellars
Good Old Fashioned Cooking on an Open Flame
Learning from Our Ancestors How to Preserve Water
Learning from Our Ancestors How to Take Care of Our Hygiene When There Isn’t Anything to Buy
How and Why I Prefer to Make Soap with Modern Ingredients
Temporarily Installing a Wood-Burning Stove during Emergencies
Making Traditional and Survival Bark Bread…….
Trapping in Winter for Beaver and Muskrat Just like Our Forefathers Did
How to Make a Smokehouse and Smoke Fish
Survival Lessons From The Donner Party
Get your paperback copy HERE
WHAT TO READ NEXT:
5 TECHNIQUES TO PRESERVE MEAT IN THE WILD YOU SHOULD PRACTICE
HOW TO MAKE YOUR OWN BACON (STEP BY STEP GUIDE)
A RETURN TO THE OLD PATHS: HOW TO MAKE PEMMICAN LIKE THE NATIVE AMERICANS
20 LOST RECIPES FROM THE PIONEERS: WHAT THEY COOKED ON THEIR JOURNEY WESTWARD
SEVEN CLASSIC GREAT DEPRESSION ERA RECIPES GRANDMA USED TO MAKE
POTTED MEAT: A LOST SKILL OF LONG TERM MEAT STORAGE
BACK TO BASICS: HOW TO MAKE AND PRESERVE LARD
THE BEST WAY TO STOCKPILE VEGETABLES OFF-GRID
OLD FASHIONED PRESERVING-GRANDPA’S RECIPE FOR CURED SMOKED HAM
HOW TO MAKE GUNPOWDER THE OLD FASHIONED WAY
SURVIVAL HERBAL RECIPES FROM OUR ANCESTORS
HOW TO PRESERVE MEAT FOR SURVIVAL LIKE OUR GRANDFATHERS
OTHER USEFUL RESOURCES:
The 3 Pioneer Survival Lessons We Should Learn
The Most Effective Home Defense Strategies
Old School Hacks for Off-Grid Living
The Medical Emergency Crash Course
The Smart, Easy Way to Food Independence
How to Survive the Coming 100 Years Long Drought
CHECK OUR survival and prepping solutions
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Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals.
Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.
3 Replies to “A Beginners Guide to Sausage Making (Recipes Included)”
I do apologize for not keeping spice notes, but early one January about 30 years ago, my family and I were given a ewe with a prolapsed uterus, as a donation to our local Gleaner group. No one in the group showed up to help skin the animal so we proceeded on our own.
We wrapped the carcass in a sheet and let it hang until mold began to appear on the fat, which took almost two weeks, We made another group summons for assistance in cut and wrap. Again no one responded.
One hind quarter was cut into 2-3# packages of kabobs, we continued to cut & wrap what we might use before deboning the rest and running it through the grinding attachment of our ‘Kitchen-aide’. We used coarse grind then ground a second time through the fine screen.
We were left with a large stainless steel bowl with about 10#-15# which we =began to randomly spice and allow the kids to mix the spices in by hand. After their manipulation ritual, we returned the bowl to the refrigerator for about a week before making another call to the group. Again no one showed up so we packaged in for our freezer in family sized packages.
My father was a Navy CB in the South Pacific during the WWII and hated mutton so we never had the opportunity to eat any at home on the ranch. After tasting the first batch, my wife began to regret her lack of attention to the spice selection. I must confess that mutton sausage was absolutely the best flavored sausage I have ever eaten. I regret not having saved at least one package for my father to taste in secret, he might have liked it. We did rely on prayer in our spice selection so it the credit for the quality must be properly assigned to the HOLY SPIRIT.
With knowledge gleaned from the experience, we would have put the wringer washer we owned to good use by cleaning the small intestines and using them for casings as well. I would counsel anyone to learn by trial, error and prayer, if necessary. If you get such an opportunity to gain wisdom, accept the challenge.