Now that I have made some ground sausage it is time to put it into link form. I am doing this from start to finish to make it easier if anyone would like to make sausage on their own. Which honestly is very easy to make. You need a few items other than meat to make sausage links.
- Meat (yes i know that is a given)
- hog casings (or other kinds if you prefer)
- sausage stuffer (if you want bulk sausage you can skip the stuffer and casings)
For this sausage i am using pork and the seasoning mix i used for making the jimmy dean style sausage. I added garlic and onion to the mix for more flavor. I like lots of garlic in everything. The first thing you need to do is cut your pork into strips or chunks that will fit into your grinder. I don’t add any extra fat to my meat so it is a lot leaner then you will be getting in the store.
Grind up the meat once through on the largest size die that you have. Then put the meat into a bowl or pot and mix in the spices.
After you have added the spices to the meat mix them as well as you can. After they are mixed run them back through the grinder on a smaller die or the large if you prefer. The size used depends on the type of sausage being made. Chorizo and andouille are usually cut bigger then Italian sausage. The second run through the grinder will mix up the seasonings evenly throughout the meat.
After the final grind put your sausage back in the fridge to cool it back down. When pork starts to warm up it gets sticky and hard to work with when doing links.
Do not tie the end of the casing until all the air is out of the stuffer and the meat starts to come out.
After your links are done you can package them up and freeze or bbq. It is easier to cook them if you cut the links apart.
Finish and enjoy