Making and Grilling Sausages

Something interesting happen when you stuff sausage with a blend of spices (or not and just use quality meat, salt and pepper). Often it morphs into a complete different flavor, compared to a meat patties for instance.

Fresh sausages always need fat, pork fat generally. A 20% minimum, ideally slightly more – or they will be too lean and often end up dry once cooked. Grinding meat leaner and coarser can have major effects on flavor and texture as well. This topic is explored based on international study and research into the glorious aspect of sausage.

A person is seen using a sausage stuffer to fill sausage casings over a large metal tray in a kitchen. The tray contains several links of cured meat. The individual is wearing a dark shirt and a striped apron, with the kitchen counter visible in the background.
Horizontal Sausage stuffing often takes more space on the bench, but the crank handle is lower, which can make stuffing easier.

Base Knowledge

Sausage Equipment

An antique sausage stuffer and meat cleaver displayed on a table next to an informational placard about making salami at home, showcasing culinary tools from a bygone era.
100-year-old sausage stuffer, grind, and stuffing was done the hard way

Here are some questions often asked about exploring this new culinary craft and hobby

Hog casings – they are reasonably easy to use and less chance of bursting compared to lamb and sheep casings. The sizes they come in often are easier to work with then smaller or delicate casings.