Homemade Sausage - MUST Know Beginner Tips BEFORE You Mix & Stuff

Know these tips before making homemade sausage!

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1. Make sure your workspace faces a TV if its game day lol
2. The right tools make the job much easier and quicker
3. Freeze the grinder parts for at least 20 minutes to an hour
4. Cut the meat into small chunks that fit the grinder throat
5. Drop meat and fat intermittently for a better blend
6. Weight the meat and use the right amount of seasoning
7. Natural hog casings are better than collagen casings
8. Lubricate the barrel before putting casings on it
9. Run water through casings and soak the for at least an hour
10. Twice each consecutive link opposite
11. Patience and pay attention
12. Cutting in-between links makes for easier storing

[matthewmcdonald]

I've watched a few old school butchers make sausage - there tips to add to this: 1. run all your sausage into the casing in one go, and twist afterwards - it's much easier to match the consistent pace of the machine if you're not stopping. 2. hang the sausages in a cold room or fridge for 24hrs - it allows the flavors to really meld together 3. your test patty should taste just a little more salty then you'd like - this will even out in the 24hr rest.

[Esol-Charcutaria-Queijos]

Congratulations, excellent work, I'm a charcuterie maker here in Brazil and I intend to visit the productions in the USA one day, I don't know if I'll be alive LoL, with 62 years old let's see if I have time, but I have faith that I'll be able to watch the productions over there. Good luck and congratulations for the video and work. Alberto Tomaz From Brazil

[DonKosaken]

Nothing beats homemade sausages. From scratch, chosen and fresh ingredients, absolutely perfect !

[dangit]

Just got into sausage making myself, everything you said is 100% correct. Had the same kitchen aid grinder, bought a big one and ground 25 lbs in 10 mins. Game changer

[brianconyers]

What an informative video presented by a very cheerful and charming fella. Keep up the good work, you do it so well.

[MrBubajunk]

Great video, I started to dabble in making my own sausage a year or so ago and I am totally hooked on it now . I started out going the kitchen aid route but have moved on to dedicated sausage making equipment. Again great video, thanks for sharing.

[johnruiz]

Your right about having the right equipment. I started with the kitchen aid for several years till I burned it out, but I did have a 5lb stuffer.Now I have the 1.5 h.p. grinder and 20lb mixer.No more freezing my hands.lol

[dwaynewladyka]

I love a good sausage. Especially with lots of garlic in it. My favorite sausages includes kielbasa, brats, Italian sausage, and chorizo. Those sausages look awesome. Cheers, Arnie! 👍👍✌️

[jackieroberts]

I have no idea how your channel showed up in my feed. But I am very glad. Why can't I find authentic Mexican food in South Carolina? Fine, I will watch your channel and try making it myself. Thank you.

[christophejergales]

Dude, you are bringing it with this channel! Thanks for the knowledge.

[markgally]

Great job.... totally new to the game and I'm ready to get started. My girlfriend gave me this huge grinder for Christmas and I've yet to use it !! Thanks so much for your video.... definitely helps out getting started !!! I feel like you just kicked me in the butt 👍

[CoolJay]

Some great tips for me. I never made sausages, but it is about time. Thanks for sharing another valuable video.

[txgirlever]

Hi Arnie, love your videos. You were up in my neck of the woods, I'm not far from Haslet. Looks like you guys were having a blast at it.

[kellywalker]

Just bought a kitchen aid with grinder and stuffer. The sausage came out pretty ok but definitely I'm going to tweak everything from the spices to the grind next time. Thanks for some good tips

[aaronaldrich]

Good advice Arnie, thanks for sharing your experience. I’m going to try to make some Italian sausage soon and I’ve been watching videos about how to make sausage.You are very talented and the real deal

[MercyMinister]

Arnie... excellent. Great information nicely presented. Thank you.

[salvadorsepulveda]

It's a beautiful morning in So Califa ! Buenos Dias Arnie, show us how It's done ! 🙏

[Goesinya]

Thank you, how do you keep the casings from opening after you cut them? Some of my ends open after I cut! My friend told me to let them dry out for a day in the fridge before separation.

[jesdakosol]

Thanks for your trick of the trade….especially cold beer in refrigerator handy.❤

[bierbrauer]

Intro you mentioned chile pequin in a sausage.. very interesting as I’ve only ever used them to snack on!