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It might sound like a challenging thing to attempt, but making sausage at home is actually not as difficult as you might think. With a guide like Home Sausage Making : How-To Techniques for Making and Enjoying 100 Sausages at Home to walk you through the steps, you'll find yourself with a solid foundation in the art of sausage-making in no time at all. This book contains 100 recipes for various types of cased and uncased sausages (all up to USDA food safety standards) and 50 additional recipes for ways to cook those sausages once they have been properly made. The selection covers a wide range of sausage types, from pork to seafood to vegetarian, and an equally wide range of ethnic flavors, from Polish Kielbasas and Spanish chorizo to Asian Duck and Pork Sausages. Other recipes include basic Breakfast Sausage, Italian Dry Sausages and Liverwurst.
If you're serious about making sausage, you might want to consider investing in a meat grinder and sausage skins, which the authors recommend and call for in several of the recipes. You can still make many of the recipes without them, but you'll have more options and more professional results if you take the time to use them.
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2-27-2007 @8:31AM Alex said... After going on about sausages for ages I was lucky enough to receive a sausage making machine for Christmas! In the UK sausage skins are very cheap and we've found it very easy (and quick) and satisfying to make our own sausages - and you get to control what goes into them! The sausage machine I got is basically just a mincer with a sausage attachment. It also has a biscuit attachment!
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2-27-2007 @8:32AM Alex said... I should have said ... you can read about my sausage making adventures too ... http://eatingleeds.co.uk/2007/01/sausage-making.html
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2-27-2007 @10:17AM chef ccsr said... I have this book and it is easy to follow...hint: make notes in margins or on post-its because many recipes are similar and finding the one you made before can be challenging. But techniques are good and make varying the flavor profiles easy. I make loose sausage often with fresh herbs, and dry venison sausage when I can get the fresh venison from my cousins. Definitely fun, and casings are cheap, even though you often have to buy way more than you need the cost is so low it doesn't matter, and they freeze OK. Try it!
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