Making Sausages Pictures

How to make sausages - grinding the meat
Grinding the Meat

How to make sausages - putting the sausage casing on the funnel
Putting the Sausage Casing on the Funnel

How to make sausages - filling the sausage casing
Filling the Sausage Casing

How to make sausages

Here are 5 simple steps on how to make sausages. Before your start, know that sausage making is a time consuming process, but it's also fun! So take your time and have fun learning how to make sausages!

How to make sausages - step 1: Prepare your sausage casings

Sausage casings are typically bought vacuum packed and stored in salt to prevent spoilage. The most common sausage casings are sheep casings and hog casings. The sausage casings need to be soaked overnight before use. Artificial sausage casings, made usually from beef collagen, are also available, although the natural casings are much nicer. A lot of people don't like the artificial casings.

Useful Tip

Buy the best quality sausage casings you can find. Copcas are known for the quality of our sausage casings.

How to make sausages - step 2: Grind your meat

Mince your meat through a meat grinder or get your butcher to prepare it for you. If grinding yourself, remove any skin or bones and slice into cubes small enough to fit into the throat of your grinder. Salt generously then put it into a freezer for half an hour or so.

Useful Tip

Putting the meat in the freezer stiffens the meat and makes mincing easier.

How to make sausages - step 3: Add your spices

Once minced add the spices your homemade sausage recipe calls for, with a couple of handfuls of dry breadcrumbs. These are crucial to good sausage texture. The crumbs absorb some of the fat, giving texture and evening out the juiciness. A gluten-free sausage will be hard and horrible! The recommended ratio is 85% meat, with the balance being breadcrumbs, water, seasoning and herbs. Water is essential to partially rehydrate the breadcrumbs. Now you need to knead the sausage mixture ensuring that the proteins are released and a nice, sticky meat paste is created. Get stuck in and get your hands dirty. Enjoy the cool, herb-fragrant mass squelching through your fingers.

Interesting Fact

During the Second World War people would added a lot of water to their sausages. This caused the sausages to burst as they cooked. That’s why they were called bangers!

How to make sausages - step 4: Filling the sausage casings

Slip the wet sausage casing over the funnel attachment of your grinder. Remove the blades from the grinder, mount the stuffing funnel and set the machine going on its slowest setting. Now's the time to get some help. Get one person to turn the handle, while the other massages the meat slowly into the sausage casing. Don't allow the meat to pack too tight but make sure it fills evenly without air bubbles.

Important Tips

  • Leave a good length of sausage casing empty before starting to fill.
  • If you are just learning how to make sausages, only fill a metre of sausage casing at a time then cut it off leaving plenty of spare casing at either end.
  • Make sure the sausage casings are thoroughly wet inside and out otherwise it will be difficult to slide them on the tube.
  • If person cranking goes too fast blowouts will be inevitable.
  • Make sure the sausage casing is not overfilled, it needs to be pliable enough to link.

How to make sausages - step 5: Completing your sausages

Tie off one end of each length of sausage casing then gently squeeze enough space to twist the homemade sausages a few times between each link. The homemade sausages need a day to rest in the fridge first before cooking, so the breadcrumbs can plump up. When you cook them, sizzle gently in a pan to give them an even colour, rather than blasting them with a high heat.

Enjoy your yummy homemade sausages! Now you know how to make sausages you'll never eat shop bought sausages again!

Have a look at some of the homemade sausage recipes we have researched for you to try out.

10 tips on how to make sausages

  1. The main mistake when you first learn how to make sausages is to use meat that's too lean. Good sausage contains 20 to 25% fat. Fat lubricates the meat and gives it flavor. It also serves as a binder and without it, the texture of the sausage becomes almost unpalatable.
  2. If you grind your own meat, clean the sucker by running some white bread through the grinder. It will clean out all the meaty chunks allowing you to easily finish cleaning the grinder. How to make sausages
  3. Sausage must contain salt. About 2% in fresh sausage and 3% in a “dry-cured” sausage requiring up to 3%.
  4. Follow your recipe for sausages precisely. You cannot “fudge” on established, time-honored and proven rules on how to make sausages! The rules on how to make sausages are the combined knowledge of centuries of sausage making history. If you substitute ingredients or alter the technique, don't blame the recipe for the disastrous end product. 
  5. Always use sterilized (prepared) spices in your homemade sausage. Non-sterile fresh spices and herbs from your garden may contain various bacteria from the soil and can spoil your batch of homemade sausage within hours. (See sausage spices available from Copcas).
  6. Always use non-iodized salt in your homemade sausage. Iodized salt leaves a metallic taste behind.
  7. Do not stuff the sausage casings as soon as the meat leaves the grinder. The meat must be mixed and kneaded (the primary bind) to develop the proteins that makes a sticky "meat paste in order to have proper texture in your homemade sausage. But, be careful of over mixing the meat, as this may result in the sausage becoming "rubbery" in texture.
  8. It is a good idea to develop the primary bind before vinegar, tomato, or any highly acidic food are added to your homemade sausage. In chorizo, blend in vinegar, but do not over-develop the mixture.
  9. If your your homemade sausage is tough or rubbery in texture, you may be over-extracting the proteins. In other words, you may be mixing the sausage a little too much, especially when you added the salt or water. This elasticity may also be perceived as toughness or stiffness in texture. Most often an “insufficient amount of water” is bound to receive the blame when it is not.
  10. Avoid air pockets in your homemade sausage by firmly packing the meat into the stuffer using your fist.

Did you know?

  • Sausage casing is the material that encloses the filling of a sausage.
  • Casings are divided into two categories, natural and artificial. Copcas supplies only natural casings.
  • Natural casings breathe, allowing cooking flavors to infuse the meat, giving a rich flavor.
  • Natural casings have unique natural curves and sheen giving the sausage visual appeal.
  • Natural casings are derived from the intestinal tract of farmed animals (usually pigs and cows).

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