How to Make Homemade Sausage

Place 2 pounds of pork with fat and 2 pounds of beef, evenly, on a baking sheet, cover with plastic wrap and freeze for about 1½ hours until firm but not frozen solid.

Place all meat grinder appliance parts in the freezer and refrigerate a mixing bowl at least 30 minutes before using.

Rinse 2 natural hog casings to remove salt and run warm water all the way through. Soak the casings in warm water at about 90 ˚F for at least 1 hour until soft and slick. Set casings aside, in the water, until ready to use.

Remove ⅓ of the pork and beef from the freezer, dice into ¼ thick pieces and place in the chilled mixing bowl.

Chop the remaining ⅔ of pork and beef into 2-inch pieces and then transfer to a meat grinder. Grind the chopped meat then add to the chilled bowl.

Grind bacon, if you are using and add to the chilled bowl with the pork and beef.

Sprinkle 3 teaspoons of salt, 1 tablespoon of yellow mustard seeds, 1 teaspoon of black pepper and ½ teaspoon of meat seasoning or other meat seasoning. Use your hands to mix for about 30 seconds until well combined.

Pour in 1 cup of water and once again, use your hands to mix everything together for about 1 minute or if using a paddle attachment, mix on speed 1 for about 1 minute until the meat mixture comes together.

Cover the bowl with plastic wrap and refrigerate for a few minutes while you set up your sausage maker.

Form a small patty and sauté on a hot skillet to taste and adjust the seasonings.

Lightly grease the outside of the sausage tube attachment with oil and then thread 1 prepared soaked sausage case over the tube, leaving a 6-inch hanging piece off the end. Do not tie this end.

Remove the meat mixture from the refrigerator and set the mixer speed to 4. Add the meat mixture while pushing down with the plunger and adding more as you go. Carefully, use one hand to stuff the meat mixture into the casing and one hand to guide the casings. Fill firmly but do not overstuff and take care to remove any air bubbles.

Seal the ends by pinching, twisting and spinning to make small sausage links then tie kitchen string if desired. You may also use traditional coil, if you wish.

Use a sausage poker to prick holes about every 2-inches, especially where there may be air bubbles, to prevent any bursting.

Bake, grill, barbecue or saute your homemade sausage.

Refrigerate for 3-5 days or freeze for up to 3 months.