How to Make Link Sausage

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Link sausage can be made at home if you have the right equipment. Locating casing for link sausage may be the most difficult part of the process, but once you have found these, the rest can be done quickly. Original sausage casings were made from animal intestines. Sausages are one of the oldest foods and were first written about in Chinese culture in 589 BC.

Things You'll Need

  • Pork
  • Sharp knife
  • Cutting board
  • Meat grinder
  • Spices
  • Large bowl
  • Sausage stuffer
  • Casings
  • Prepare the pork for grinding by cutting the meat into 1 to 2 inch cubes on a cutting board. One of the best pork choices for sausage is a pork shoulder roast. A pork shoulder generally has a good fat to meat ratio, which grinds into good sausage.

  • Set up your meat grinder. Make sure all working parts of the grinder are present and clean. Place a large bowl beneath the spout on the grinder to collect the ground pork as it comes out of the grinder.

  • Grind the pork cubes by filling the hopper of the grinder with the cubes and adding more as the cubes feed through the grinder.

  • Mix seasoning into the ground pork in the bowl. Popular choices are sage, red pepper flakes and Italian seasoning mixes. Start with 1 tablespoon of spices per pound of meat and adjust to taste.

  • Set up your sausage stuffer. Many meat grinders come with a sausage stuffer attachment.

  • Tie a knot into one end of the sausage casing.

  • Slide the other end of the casing over the tube of the sausage stuffer.

  • Continue to feed the casing onto the tube until the entire casing is loaded on the sausage tube.

  • Begin feeding the spiced sausage into the stuffer. As it feeds through the machine it will begin to fill the attached casing.

  • Use your free hand to twist the casings as they reach the desired length. Four or five twists between links are all that is needed.

  • Leave enough room at the end of the casing to tie another knot for the open end.

  • Cut the sausage links in the middle of each twist. They can now ready to be cooked or refrigerated or frozen for later use.

Tips & Warnings

  • Make sure you know how your equipment works before you begin this process. Ground venison, beef or other meats can be mixed with the pork when making sausage.

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