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Wow! I have yet to start but I appreciate the explicit tutorial.
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?
Nope, Robert, you may use whatever vinegar you prefer (or have on hand) here. I hope you make more batches of sausage!
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 !
Followed recipe and my mince I did not put into skins is very wet
If you use an old timey ice bag on top of the kitchenaid attachment you can use the stuffer attachment without overheating.
I’d be well pleased if you could elaborate on this a bit. There is plenty of information out there showing people actually using the Kitchenaid attachment stuffing sausage into casings.
I’d also like the Author to explain why it can’t be done when people actually do it. I’ve recently purchased the mincer attachment and it came with the sausage stuffer. I’d intended to try it.
You can use it but it is slow. Cold, near frozen, filling helps. The tube press provided is too loose a fit. The worm develops air bubbles which are problematic causing back pressure and sudden casing inflation. The worm retainer causes blockage but I see the new model is a different design. I watched one video where the mincer blade and plate were used behind the horn instead.
Hello, I was prepared to take at least an hour to find
a good recipe for Italian sausage, your recipe was the first one I read and I can tell that it is the real thing. I have saved the recipe and am definitely going to prepare it. I do have a question for you, I don’t accustom to have sherry wine in my home, but I do have red and white wines tof use in cooking, I also have 4 gallons of burgundy wine vinegar, can I use the red wine and the burgundy vinegar in place of the sherry? Thank you so very much for your tutorial video, it’s very helpful to me because I am a visual person. I will come back and tell you how my sausage making turned out. Orpha Solis
thank you for your explanation. it’s been so good.I’m from iran
Did you mean not to use the attachment with my kitchenaid grinder?
I once tried the kitchen aid attachment with poor results. For one thing it is too high above the working surface and becomes a 3 handed operation. I bought a Lem stuffer and have never regretted it.
I just put the mixer on a stool.
Making this for the first time today. I understand the time for the casing to dry a little before refrigerating the sausages, but leaving raw pork out at room temp for 2 hours makes me nervous.
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!!
I just received a kitchen aid mixer and meat grinder for Christmas. In reading your article and some of the responses, the one about the salt really caught my eye. We’ve been on a low sodium diet for awhile now and use the hymalayan pink salt for all our cooking and baking. My question is, can we use the hymalayan pink salt to make the sausages and links or is it different than the kosher for food preservation?
Yes, you can use Himalayan pink salt instead of kosher (taker it from me, I teach sausage-making classes). But there are a few caveats! Gram per gram, there’s as much sodium in Himalayan pink salt as there is in kosher salt. Himalayan pink salt is a less refined product, but that does not make it any less full of sodium chloride (trace minerals in Himalayan pink salt are just that–trace).
Another issue is kosher salt and other salts ae not swappable volume per volume. If you are using fine salt, it will weight more per teaspoon than kosher salt, which is fluffier.
I recommend scaling down the amount of salt to your best judgement and then cooking off a test patty of the sausage, which you should always do anyway. If it’s not salty enough to your liking, add more salt. But you can never take salt away!
Does this help? Happy sausage making! It’s so fun and empowering, and the results are always better than what you’d get from a grocery store.
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