I’ve been making sausage for a while now, and let me tell you—my first batch wasn’t pretty. The seasoning was off, the grind was too coarse, and the casings… well, let’s just say they didn’t exactly look Instagram worthy. But once I got past that learning curve, I realized just how addictive sausage making can be.
There’s something about mixing your own spices, grinding fresh meat, and then biting into a sausage you made yourself that feels different from anything you can buy at the store. You get full control over the flavors, the texture, and even how smoky or spicy you want it.
This section pulls together everything I’ve learned along the way: how to choose the right cuts of meat, what equipment actually makes a difference, and the mistakes you’ll want to avoid (trust me, I’ve made plenty). If you’re just starting out, check the beginner’s guide first. Once you’ve got that down, you can dig into the posts on curing, smoking, and seasoning to take your sausage game to the next level.
If you are more interested in Bacon, I have a whole guide on how to make bacon at home.
Eddie’s Tip! Start simple, focus on the basics, and don’t be afraid to experiment with flavors once you get the hang of it
Curing salts play an important role in homemade sausage. Read my article on curing salt #1 vs #2 to learn more.
Essential Equipment for Sausage Making
Before you start, I did not start with expensive equipment and strongly believe you don’t have to either.
However, if you want to invest in something, I think a dedicated sausage stuffer is what I suggest.
- Meat grinder (manual or electric)
- Sausage stuffer (vertical or horizontal)
- Casings: natural (hog or sheep) vs. synthetic (collagen or cellulose)
- Mixing bowls, scales, and thermometers
No stuffer? No problem! I started out by making breakfast sausage and made patties or stuffed them in a bag for the freezer.
Eddie’s Tip! Always chill your grinder parts and meat before starting. Cold meat grinds cleaner and keeps the fat from turning into a mushy mess.
Choosing the Right Meat
The meat you pick makes or breaks your sausage. You want the right balance of flavor, fat, and texture.
Here’s what I usually look for:
- Cuts: Pork shoulder is my go-to, but you can mix in beef or even a little venison for variety.
- Fat content: Aim for about 20–30% fat. Too little, and the sausage is dry; too much, and it’s greasy
- Grinding: Coarse grind first, then fine grind for texture
I always mix a little test batch and cook a tiny patty first. It’s a simple way to see if the flavor and fat balance are just right before stuffing the whole batch.
“In every sausage, you have to have meat, fat, a little liquid, and salt.” — Ryan Farr, butcher and sausage expert
Sausage Seasonings and Flavoring
Seasoning is where you can get creative. I make my own blends simply because I like to do that. There are many ready-made mixes that you can buy at many stores.
Here are some tips on how to get started with simple mixes for sausage making.
- Basic blends: Breakfast, Italian, or smoked are great starting points.
- Herbs and spices: Garlic, fennel, paprika, black pepper—you name it.
- Testing: Always cook a small patty before stuffing the whole batch. This way, you can tweak the flavors to your liking.
My Breakfast Sausage Spice Mix
This is a mix I still use when I make breakfast sausage patties or make 1-pound baggies for the freezer.
Per pound of ground-up meat (I use Boston Butt), I use:
- 1 Tsp Kosher Salt
- 3 Tsp Sage
- 1/2 Tsp Thyme
- 2 Tsp Brown Sugar
- 1/2 Tsp Coarse black pepper
- 1/4 Tsp Marjoram
- 1/4 Tsp Nutmeg
Eddie’s Tip! Always taste-test your seasoning mix. It’s easier to adjust before stuffing than after cooking
Stuffing Sausages
Stuffing your sausages is where the fun really begins, but it can be tricky at first. When I started, I used the sausage stuffer attachment on my KitchenAid.
Honestly? I didn’t like it. It was slow, awkward, and a little frustrating. As soon as I could afford a dedicated stuffer, I bought one, and it completely changed the game.
Here’s what to keep in mind:
- Prepare casings: Soak in warm water to remove excess salt
- Techniques: Fill casings evenly, twist every 6 inches
- Avoid: Don’t overstuff; leave a little room for the sausage to expand. Watch out for air pockets that can burst when cooking.
Expert Quote:
“Tap the casings to release air pockets and prevent blowouts.” — PS Seasoning
Eddie’s Tip! A dedicated stuffer is worth every penny. It makes the process smoother, faster, and way more enjoyable than any mixer attachment
My Stuffer
I am always doing a lot of research before buying anything, and my sausage stuffer was no exception to the rule.
I decided on the Hakka 11lb stuffer. One of the reasons I got this one is that it has 2 speed settings, and that makes it easier to turn the plunger back to the top.
I know it is about $180, but it was worth every penny I paid for it.
Cooking and Storing Sausages
These cooking and storage tips are based on my personal experience, including the mistakes I made.
- Fresh sausages: Grill, pan-fry, or bake to an internal temp of 160°F (71°C)
- Smoked sausages: Follow specific smoking guidelines
- Storage: Refrigerate for up to 3 days or freeze for up to 3 months
Eddie’s Tip! Let sausages rest for a few minutes after cooking to retain juices.
Tips for Beginners
If you’re just starting out, don’t worry. Sausage making is a skill you can learn with a little practice.
Here are some simple tips I share with everyone who asks me:
- Keep everything cold: Meat, equipment, and even your hands if you can. Cold meat grinds better and keeps fat from smearing.
- Mix thoroughly: Make sure spices and meat are evenly combined before stuffing.
- Cook a test patty: Always fry or grill a small piece first to check flavor and seasoning.
- Take your time: Don’t rush the stuffing process. Even links matter!
- Clean as you go: Sausage making can get messy. Keeping your workspace tidy makes everything easier.
Eddie’s Tip! Mistakes are part of the learning process. Each batch teaches you something new, so enjoy it and don’t stress the small stuff.
Crossovers and Advanced Ideas
Once you’ve got the basics down, there’s a lot of room to get creative. You can experiment with smoking your sausages, trying different grilling techniques, or mixing in unique seasoning blends.
This is where making sausage really can become your own craft.
Making Sausage At Home – My Experience
Making homemade sausage started out of curiosity. I will give you a warning that once you get started, you can’t stop.
It has been a journey of trial and error, but the rewards are worth it.
From experimenting with different meats and spices to perfecting the stuffing technique, each batch brings new insights.
As I mentioned a few times, you don’t need to start with all the equipment I talked about here.
However, you will need a grinder as a bare minimum, and I started, and still use, my wife’s KitchenAid machine with the (affordable) grinder attachment.
The sausage stuffer that you can use with it, for me, was very hard to use, and as soon as I could, I chose to buy a dedicated stuffer. Man, that made life a lot easier and improved the quality of my sausages.
Eddie’s Tip! Start simple, then get creative. The best sausage is the one you enjoy the most
For a long time, all I made was breakfast sausage. I made patties and also stuffed them, by hand, in plastic baggies that would hold about 1 Lb, and I froze them.
Sausage Making FAQ
Q: What meat is best for making sausages?
A: Pork is the most common choice due to its ideal fat content and flavor. A 70/30 meat-to-fat ratio is often recommended. Beef, chicken, turkey, and game meats are also popular, depending on the desired flavor profile.
Q: How do I keep my sausage meat cold during preparation?
A: To maintain the quality and safety of your sausage, keep the meat, fat, and equipment chilled. Use ice baths or place your grinder and mixing bowls in larger containers filled with ice. This helps prevent the fat from smearing and ensures proper texture.
Q: What is the ideal fat content for sausage?
A: Aim for a fat-to-meat ratio of 20–30%. This balance ensures your sausage is juicy without being greasy. Adjusting the fat content can help achieve the desired texture and flavor.
Q: How do I test sausage seasoning before stuffing?
A: Before stuffing the entire batch, cook a small patty of the sausage mixture. Taste it to check for seasoning balance. If needed, adjust the spices and re-test until satisfied.
Q: How should I store homemade sausages?
A: Fresh sausages can be refrigerated for up to 3 days. For longer storage, freeze them for up to 3 months. Always label and date your packages to keep track of their freshness.
Eddie van Aken
Eddie van Aken brings years of experience from running a full-service restaurant, where he honed his skills with all types of kitchen equipment. His expertise extends to mastering the art of outdoor cooking, utilizing the right recipes to enhance flavors on grills and smokers. Eddie’s in-depth knowledge allows him to provide comprehensive grill reviews and valuable outdoor cooking tips, helping enthusiasts make the most of their grilling adventures. You can read more on the About page for Eddie van Aken