After your sausage mixture has chilled, remove equipment and ingredients from the freezer and set up your work station. 5. Soak Casings. If you’re making link sausage, soak your casings in warm water to remove the salt and to soften them. I like to use

Do not stuff your sausages using the grinder attachment, as it will get the mixture too hot and can ruin the texture. Either do this right or leave your sausages loose. If you do stuff your sausages, you need casings. Most decent butchers make their own s

Making your own sausage takes a bit of an investment to truly make it from scratch. You need a meat grinder and a sausage stuffing machine, but the results are well worth the time and effort. Not only will your sausage be tasty, but it'll be tailored