super sausage building

How To Make super sausage building

• 1

  Disinfect your knives, cutting boards, and other equipment, and wash your hands. If you purchased a pork shoulder chop (with bone), bone the meat with your boning knife. If not, proceed to the next step
• 2

  Cut your meat into even cubes and cut away large pieces of connective tissue
• 3

  Slowly and evenly work your cubed meat into your grinder with a pusher
• 4

  Cool the ground meat by sticking it in the freezer (up to one hour). Continue on to the next step immediately
• 5

  Blend your spices together, adding additional spices as needed for taste
• 6

  Add 1/2 cup of ice water to the spice mixture and take the ground meat out of the freezer
• 7

  Pour the spice mixture into the ground meat, mixing thoroughly with your hands
• 8

  Take a small portion of your mixed meat and make a 3" patty, press into palm. Slowly flip your hand over so meat is facing down. If the meat stays for 5+ seconds you are done mixing. If it doesn't stick, continue to knead the mix, using the palm test every 15 seconds
• 9

  Put your casings in a large bowl and place under cold running water. Let sit for 2 minutes
• 10

  Take your stuffer out of the freezer
• 11

  Slide one of your casings onto the stuffer nozzle. Leave a 6" overhang untied
• 12

  Make sure the casing is filled firmly, but do not overstuff! It will tighten when you twist the casings to make the links
• 13

  Stuff your mixed meat into the stuffer slowly but firmly. (It helps to have a partner for this step.) Air will come out into the casing before the meat. Use one hand to hold onto the casings, regulating how quickly they slip off the tube
• 14

  When you've run out of casing, or you are finished stuffing, tie one end of the casing, making a knot flush with the meat
• 15

  Starting 6" from the knot, pinch off a 6" length. Twist 3 times in one direction. Go forward another 6", rotate 3 times in the opposite direction. Repeat this process until you cannot make another 6" sausage
• 16

  Squeeze out the extra meat and tie off the casing. Then prick each link three times with a toothpick to prevent bursting
• 17

  Lay your links out on a baking sheet and chill in the refrigerator uncovered for 12-15 hours to dry the casings
• 18

  When chilling is done, cut the casing between the links and you have sausage links ready to cook
• 19

  Refrigerate up to 3 days. Freeze for up to 3 months
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