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Ive weighed the salt twice, I had to throw out all the sausage because it was sooooo salty. Why was mine sooo salty? using kosher salt?
Everyone’s salt tolerance is different. This level works for most people, but you are free to reduce the salt level in your next batch. Try 34 grams next time. Incidentally, there was no need to throw out all that meat. You could easily have combined it with some plain ground pork and you would have been fine.
I made a new batch and adjusted it came out good, and the wife wanted to do exactly what you said about adding new meat to it to reduce the salt, but I got scared because this batch was worked so much, in and out of fridge (we’re noobs) so I decided to err on the side of caution and just chuck it. But overall this is our goto site for sausage, one of the better sites Ive come across so thank you!! Plus fast reply, can never beat that!!
One thing I do, is for freezing, I put the sausages which I have twisted into links, on a cookie sheet. I put them into the freezer until they are firm, then I cut the links apart, and vacuum seal them in meal-size portions. This way they do not flatten out when being sealed, or untwist at the ends.
Great recipe. I’m getting ready to try making sausage for the first time and then using the venison liver I have in the freezer for Mazzafegati. My question is, after thawing the frozen venison I end up with a lot of juices from the broken cells. Do I incorporate these juices into my sausage or drain them off?
Hi Dave, I checked with Hank and he says to not incorporate the juices, just drain them off.
Thanks Elise. Appreciate the help.
Kindly advise on how to make fish sausage from tilapia fish (fresh water fish, and king fish which is a sea fish at home). Thank you.
Hi Siraj, this is a recipe for how to make pork sausage. Fish sausage would be completely different. I suggest looking for a different recipe online.
Very goodVery good
Well, …I made 9.5 lbs sausage today using Hank’s recipe …but I cut down on the parsley and added 1.5 tsp coriander to 9 .5 lbs. It came out great …better than I expected. Thank you.
Best instructions for making Italian sausage …and the best recipe! I’m from Italian parents and have held Italian sweet sausage in the highest esteem from when I was a kid. Now I’m 77 yrs old and am no longer able to find good Italian butchers that know how to make good sausage; this is the best I’ve found.One thing that no one mentions …but is a reality of life today, is that many stores add ~15% water by weight to their pork, and this is a “killer” for sausage because when the sausage is placed in a pan to fry : it doesn’t fry, …it boils because of the 15% water that is mixed in with the sausage meat. So make sure the meat you buy has not had water (or “liquids” added to it (i.e.: Albertsons/Safeway).
Great tip, thanks Richard!
Very good and very detailed explanation Hank!I roughly know how to make sausages but your article helps me to find out some of my mistakes, thanks !
I finally got the KitchenAid attachment t to make sausage. Would you please give more detail on the two sherry products mentioned? Good brands, ets?
Hi, Kristy! Look for the dry sherry in the liquor aisle (or at a liquor store) with the other sherries; you should see “dry” listed on the label. If you are having trouble finding it, ask a store worker for help. For the sherry vinegar, look in the vinegar and oil aisle; it will say “sherry vinegar” on the label. Enjoy!
I feel like I just had a great description of the whole process, with the main points really explained well.
Going to be making some Andouille and some Italian sausages in 2 days. Biggest batch I ever made. Doing about 26 pounds. My son will be helping.
Hammered home that success is in the details:
1 Cold is key
2 Ratios of ingredients are critical
3 Don’t rush to make links, fine tune your recipe before you plunge
4 Don’t be afraid to experiment
Great recipe. I usually give it a Caribbean twist, by adding a whole Scotch Bonnet pepper I use the Spanish or Dorset grown Scotch Bonnet, (Tesco) they are a lot more manageable than their Caribbean or Afican variety.
Well I tried it my,patties came out hard.I need some help!!!
Fellow Sausage makers, there is a good range of Sausage Stuffers on Aliexpress.com …….we just bought one for our Daughter in law in Greece it will be delivered to her door in 3-4 weeks.
Hank, is there a particular make/model of sausage stuffer you would recommend?
Hi Alexis, I talked to Hank and he says his favorite is made by The Sausage Maker. You can check them out here: https://www.sausagemaker.com/
Why has to be Kosher salt? I usually use marine salt all natural, is there a problem?
You don’t. You do need a set weight, however. Most of us use kosher salt because it is standardized, and because it does not include either iodide or anti-caking agents, which will taint your sausage.
Thanks Hank. The point is that in principle I dont like the Kosher or Halal stuff. My experience with just natural ocean salt (sometimes very coarse) is very good. The same about the meat: porc is fine (hopefully neither Kosher nor Halal, thanks God!).
Based and red pilled
We made the italian sausage and did not care for it at all. The taste was odd, probably due to the sherry, and the consistency of the sausage once cooked was dry and crumbly.
Hi, Hank. A great article, highly-informative and extremely well-written. As an experienced content writer, I really enjoyed reading the article. I am a food-lover and love to make stuff at home. We love processed meat, especially sausages at home but they are not always available at my side of the city.
I will probably use chicken, since although we eat pork at home, it’s frowned down upon by the locals here in Hyderabad, India (surprisingly, even by the non-Muslims). I will also probably use the synthetic casings as people might be a bit squeamish about using animal intestines.
I will probably add a few embellishments and innovations of my own, so once done, I’ll get back in touch and let you know how it goes.
Just what I was looking for, great instructions and tips. Thanks for sharing
Hank, I’ve looked thru your recipes on sausage making and i wish you’d include more recipes using regular meats – beef, chicken, pork etc. The layout and methods in your articles are second to none on sausage making online.