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recipe card
June 22, 2002

main dish
Adventures in Sausage-Making!

Today I made my own sausage. It took a lot of time, but it was fun and I think it's worthwhile. The advantages of homemade sausage are can use less fat, and you can also control the other ingredients that go into it...fresh sausage does not need curing salts and the like, which can cause bad reactions in some people. My husband has these reactions to many commercial sausages, and that is why I decided to try making my own.

To do this, you will need a good how-to book, and I recommend *Bruce Aidells' Complete Sausage Book*. It is available from Amazon, just use the Amazon link in the sidebar here to search for it. This book will tell you all you need to know about making sausage at home, plus it offers many recipes for using it.

I have a Kitchen-Aid mixer, along with the meat grinder and sausage-stuffer attachments, and this makes the job easier. Although you don't really need casings for your sausages, they are nice when you want to grill the sausages. I found a large selection of natural casings at The Sausage Maker, which is where I ordered mine. But you can just form the meat into patties and cook it that way.

Anyway, for a pictorial account of my day of sausage-making, please go here.

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