How to Make a Homemade Sausage Recipe. Spices, Binders, and Cures.

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In this video I'm going to give you all the information to get you started on making your own homemade sausage recipes.

We will go over Spices, Binders, Cures and other ingredients in meat then give you a little demo!

*There is a typo at 12:37 it says both mixes are 4kg 1.8lbs*
*it should say both mixes are 4kg 8.8lbs*

The conversion from Kg to Lb is:
1kg=2.2045lb

1lb=0.454kg

To get lbs divided kilograms by 2.2045.

I do most of my homemade sausage and store sausage recipes in g/kg grams of spice per kilogram of meat. The reason being kilograms work in tenths and makes for easy math.

The formula for ppm (parts per million) of cure is as follows
grams of cure mix × % nitrite in mix × 1,000,000 =PPM
Divided By
green weight of meat block

3g x 0.05% x 1,000,000=150,000

150,000/1000g=150ppm

If you feel up to it here is a link to Patreon:

This is my favorite book on sausage making if your interested:

Here is a link to a good grinder for home sausage making:

Here is a link to a sausage stuffer to up your game:

[duncanhenry]

Hey guys here is the recipe to that garlic sausage I made in the video.

Cured Garlic Sausage
Salt 17g/kg
Black pepper 3g/kg
Granulated Garlic 7g/kg
Marjoram 1g/kg
Soy Binder 10g/kg
Sodium Erythorbate 0.5g/kg
Cure #1 3g/kg
Water 100g/kg

Fresh Garlic
Salt 20g/kg
Black pepper 3g/kg
Granulated Garlic 7g/kg
Marjoram 1g/kg
Soy Binder 10g/kg
Water 100g/kg

[pattayaguideorg]

I've been making sausages for the last 2 years and watched 1000's of video's over the last 3 years, I just found this channel in the last week and these are the best of the best sausage making vids I've found, this is the 'gold star' channel!

[Murray_the_golden]

Been following you for years Duncan. Several of your formulations have made it into my starting rotation. What is great about your channel is that you show folks how to make sausage. Your not selling a pre-packaged sausage mix. I've been making sausage for 20 years but after watching you I understand sausage making and have kicked up my game to were I'm proud of my product.

[Sonyainthecoma]

I wish every sausage producer cares that much about food quality. ❤

[jc]

THANK YOU VERY MUCH! This was hands down the most informative information I have ever seen on sausage making.

[shoover]

Dunk your the best. I keep coming back and re watching your videos. Some of the books I have read are confusing and you make everything so simple to understand with actual live demonstrations. I wish you would make a DVD or something with all your videos on it and sell it to the public. I’m afraid one day they may all be taken down for no reason by you tube.

[hansstrydom-ydbu]

I made some sausage before. Till I came across this channel /your blog /platform. This gives me the final touches. Thank you very much. Keep it up good MASTER and your teaching is 5 STAR. Fourways. South Africa.

[EVovchuk]

Amazing Video Sir!!!! You literally teach the basics of sausage making so that we can make any flavor sausage we want. This is pure gold!!! thank you and keep them coming.

[mikedevine]

This video taught me more than anything else. I took notes and keep these notes with my sausage making equipment as a permanent reference. Thank you so much Duncan

[craigbergsgaard]

Thank You...I used to cross the border every year to work the Stampede....Wish I could sample your charcuterie ....several other good content creators on YT but sponsorship impuning their integrity I appreciate your approach

[bobatbilletcreations]

My head hurts...This was a TON of information! Thank you for sharing, Very much appreciated!

[JoshWithoutLeave]

Been researching sausage making for a minute now as a bbq dude looking to add something new to his arsenal, and there are some good videos out there, but this is exactly what I needed. The science, the ratios and formulas, etc... I'm a number guy and for all my baking and bbq recipes if I try something new I always have to grumpily convert all their volumetric measurements and play with weight ratios to find the science of how the ingredients work together. You just went ahead and did all that for me haha thank you!

[dannyyu]

I started making sausages because of you. Thank you for inspiring me.

[jimf]

Great video, very helpful. I just converted your ingredient ratio of grams/kg to percentages, found it much easier.

[jeffmcg]

Excellent content and well presented. Thank you.

[miguelesteves]

Keep this channel going man. Can't appreciate this enough. I'm a beginner, already got the tools and started everything from scratch, with a lot of info coming from this channel! Great work!

[georgedolak]

I like your way of explaining the process. G.

[allanclell]

Finally got a copy of Marianski’s book here in Australia 👍👍 arrived this week. Thanks to your recommendation. Great publication. Must have reference bible of charcuterie. Cheers

[marcustaylor]

Thank you. Just started this hobby as an offshoot of exploring offal recipes. I want to move through traditional sausage recipes to some ideas I have for vegetable additives such as red or black beans, sweet potatoes, chives, leeks, olives, etc. I like your ratio method for ingredients and look forward to learning some of your techniques. I enjoy your natural teaching style and I think your video/audio setup is very good.

[carfvallrightsreservedwith]

One of my sausage books says the #1 cure can be cut back to 75 ppm for color fixation. Here in the States our max is 156 ppm.
If you're going to smoke it do not reduce the amount of cure. But for a fresh sausage that's going to be cooked right away or put in the freezer reducing the amount of cure seems to be acceptable.
I use liquid smoke for that smoked flavor. Some think it's an artificial substance when in fact it is smoke that is collected in the column when it has travel far enough away from the heat source to condense the water vapor that was in the wood. It's a handy tool to use when making a small batch.