How To Make Your Own Sausage

Anyone can make homemade sausage. I never realized how easy it was until I started doing it myself. It doesn't take to long, the ingredients are super cheap for what it yields, and it's delicious! In this guide we will be going over beginner basics, as well as three different kinds of sausage...Mild Italian, Bratwurst, and Merguez. Can't go wrong there.

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[JoshuaWeissman]

Oh I forgot to mention in this video! A viewer of this channel (Suhant is his name) made a subreddit for us. If you're a reddit type person the link is in the description! Feel free to contribute whatever you like! Also in before the homies from Germany are mad at me for this video.


ALSOOOO TIP I forgot to mention: freeze the steel plate and blade for your grinder and make sure your meat is really really cold before grinding. Helps a lot with the grinding process! :)

[goodcompanycoffee]

You have a rare mix of talent of not only being a chef, but a great teacher and strong presenter in front of the camera. Really enjoy this content to step up my home cooking, with tips from someone from the industry. Thanks!

[MJ-jfdt]

This video hit really close to home because it reminds me of my grandpa, who recently passed. He always made the family make homemade deer sausage after hunting season. I have many fond memories of that time with him and my family and this video really helps me get over his passing and I just want to say thank you for that. You've made me feel happier and made me look back on all the good memories I have with him.

[glebt]

Why nobody is talking about him looking like young Colonel Sanders ??

[christinesalvatore]

Joshua, thank you for this! We haven't made sausage in years. Today, we put up 14.5 pounds of hot and sweet Italian sausage. Not only did we enjoy making and stuffing the sausage, we also enjoyed each other's company while working together. (My beloved husband of 36+ years was diagnosed with dementia a couple years ago, so any activity we can share is wonderful!). We are probably not your target audience since we are in our mid-60s, but we love your videos. We do wish you would slow down your speech just a bit. Your generation talks *so* fast! ;-)

[MiKe-yznq]

As a german i can't even be mad at your Bratwurst. You just make everything in the kitchen look so perfect 😍

[PIXXOD]

My years as a professional balloon twister really came in handy when doing this, great content Josh, you really pack so much in for us, in these videos. Good man.

[bigheaded]

Fun fact! I've been recently making chorizo seco (dried sausage) and is pretty much the same recipe but hung to dry.
I live on a pretty rural area of Argentina.

[baptiste.clauss]

Oh yeah! 1am is the perfect moment to learn making sausages !

[kenta]

"STUFF THE MEAT INTO THE TUBE"


hehe boi

[Bluebelle]

when I'm making my sweet Italian sausage, I always slice the meat and mix in the spices and let it sit overnight in the fridge before I grind it
also, reminder, the meat grinds way better if it's really really cold

[nicklittle]

Your videos are literally the lifeblood of my culinary experience. I used to be stuck with ramen and canned ravioli, and now I'm curing egg yolks to shave over my fresh pastas!

Love your work dude, keep it up! :D

[harpermcgath]

I think we need a sauerkraut #fermentationfridays to accompany these (New York accent) sausages.

[kevingravel]

Just got myself a meat grinder and tried your italian sausage recipe. It is awesome, so many thanks for this. I added some chilli powder to a second batch to have a spicy italian. I can see myself having a lot of fun experimenting on sausages. Thank you!

[christiankneupper]

After binging Ordinary Sausage I learned you can make a sausage out of anything with just casings and a meat grinder

[matikalt]

Thank you, Joshua, for continuing to show me how I can do things that I once thought were way out of my reach. Please keep up the videos! My taste buds and all those around me are benefitting

[jannisopel]

As a German and son of Veterinarian that has to visit butchers every day I grew up on the finest sausages there are. This video got my juices flowing (mouthwatering!) and I will 100% try this. There are some specialties that I crave that no butcher in my current surroundings offers (Bregenwurst). Also I love truffles so that might be a thing too. And maybe something spicy (Currywurst)? Oh the possibilities.

[ginandbill]

Thanks for the great tutorial Josh! Used my Kitch, Aid grinder for the first time, with your instructions, and although my intention was to just do a sweet Italian I ended up veering off the path. I upped the amount of garlic a couple cloves, diced up provolone and a little brown sugar and I impressed myself. Lol. I’ve bought my last store made sausage. Thank you

[pennymetzger]

Whenever I’m looking through my subscriptions for a video to watch I always go to yours first! Thank you for making videos that are a consumable length! I don’t always want to sit down for a half hour just to watch a YouTube video!

[duffkw]

great informative video Josh. I bought a rather large HAKA Vertical stuffer, little learning curve needed but does an amazing job. I am an avid hunter, so venison is always in the house, shot, cleaned, aged and processed by me . Good authentic sausage is always a family tradition with us, we usually make upwards of 125 pounds each year from our harvest, leaving virtually no waste. The addition of pork and pork fat is a must with venison (IMO) but makes a wonderful treat. I never tried braising the sausage before the final cook, this I have got to try. Thank you for sharing your culinary knowledge with us, it is much appreciated.