No ImageHow to Make Homemade Sausage

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  1. Karen

    Wow! I have yet to start but I appreciate the explicit tutorial.

  2. Robert

    Recipe was awesome , I had to substitute sherry vinegar with balsamic vinegar( store didn’thave).. came out excellent . Did I miss out on anything doing this substitute?

    xxxxxyyyyy

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  3. Dany

    This is the 3rd time i’ve made this recipe. I can confirm that as a beginner it does take a couple of hours to make a 4-5 lbs batch… But ! You will have sausages for the next 4 to 8 weeks ready to go, on demand !

    There are lots of skilled to be learned from doing this recipe. Totally worth the effort and a very satisfying process. Not to mention you can brag about making your own sausages…. Sausages taste great, those peppercorns and fennel seed come in clutch !

    Best regards from Canada !

    xxxxxyyyyy

  4. Chris

    Followed recipe and my mince I did not put into skins is very wet

  5. Ronnie

    If you use an old timey ice bag on top of the kitchenaid attachment you can use the stuffer attachment without overheating.

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