Home Sausage Making – Instructions for Making Homemade Sausage

Form the Links

Measure links and twist to secure.

©Jessica Harlan

Starting with the knotted end of the sausage, measure off the desired length of sausage, and squeeze to mark the end of the first sausage. Measure off a second sausage, squeeze again, then twist between the first and second sausages about three times. Continue measuring, squeezing and twisting, alternating the directions in which you twist. At the end of the chain of sausages, tie a knot after the last sausage. If the tail isn't long enough to tie a knot, squeeze out the last sausage from the casing and add it back to the ground meat mixture to use in the second batch of sausages. Coil the sausages on a sheet pan and puncture any visible air bubbles so they won't split during cooking. For best results, refrigerate the sausages, uncovered, overnight before cooking.

• Gather your Equipment and Ingredients
• Prepare the Casings
• Cut and Season the Meat
• Grind the Meat
• Assemble the Sausage Stuffer
• Stuff the Sausage
• Form the Links
• Cook the Sausages