Learn how to make Homemade Italian Sausage, a fun and fulfilling process. Adjust the heat and the ingredients for a custom blend every time!
I realize that not many people will have the equipment, time or desire to make their own homemade Italian sausage. I guess I must be crazy because it was a HAPPY day in my house when my meat grinder and sausage stuffer came in the mail! I’m a weirdo, I know, but I beleive part of being a good cook is knowing how to actually make ingredients as well as cook them. If you’ve ever met me in person, you’ll hear all about making your own butter and mayonnaise, two things I refuse to buy at the store.
If you have a KitchenAid, both attachments will cost you about $100. You can also buy a hand powered meat grinder that is a lot cheaper and attaches to any countertop. A sausage stuffer is nice, but you can always form the meat into patties or meatballs instead of using a casing. If you do choose to use a casing, I like natural hog products, kept good in salt and 100% natural. You will also need a way to dry your sausage and apparently there is a specialty item for just this purpose, however I fashioned my own using a laundry drying rack wrapped with aluminum foil. Just call me MacGyver.