I love having access to a meat grinder! While the majority of store-bought sausages or hamburgers are delicious, I do prefer being aware of every ingredient. I also love being able to ensure that my sausages and hamburgers are made with high-quality cuts of beef or pork.
I recommend using the Kitchen Aid attachment for home sausage making. If you love camping and/or cooking, I would definitely suggest picking up one of these handy attachments! There’s nothing more satisfying than the smell of searing up a couple of your own homemade hotdogs and sausages over a campfire.
This weekend, one of my oldest and closest friends, Jamie from The Slow Braise, dropped by to collaborate on a big batch of homemade sausage and pierogi (make sure you check out his blog!)
While this recipe will make more sausage than you probably need, it freezes very well! I’m using leftovers this week in jambalaya and sausage penne!
A note: Before you start this process, ensure your sausage grinder and attachments are properly cleaned. Put them into the refrigerator to chill. Using cold meat with cold equipment is the best way to avoid any issues while grinding.
2 lbs Pork Shoulder
1 lb Pork Belly
1 Tablespoon of Whole Fennel Seeds
1 Tablespoon of Cumin
1 Teaspoon of Fresh Cracked Black Peppercorn
1 Tablespoon of Red Pepper Flakes
1 Teaspoon of Oregano
1 Teaspoon of Paprika
1 Small Bulb Garlic
Salt-preserved Pork Casings
1: Cut meat into 1″-2″ pieces, mix with spices and garlic, wrap and refrigerate for a minimum of 2 hours.
2: Gently rinse casings under running water, place in medium bowl full of fresh water and set aside.
3: Grind meat and spices mix in your kitchen aid attachment.
4: Drain casings and gently thread onto grinder attachment.
5: Fill sausages, twisting every 5″-6″
6: Preheat oven to 350F.
7: Brown sausages with oil on cast iron.
8: Finish off in the oven for 15 minutes, or until cooked through.
Serve on the side of hot mustard, or dijon.