Real Recipes From Real Home Cooks ®

super sausage building

Recipe by
Taylor Bennett
Denver, CO

If you're more a visual learner, check out this recipe on my infographic here:

yield 12 serving(s)
prep time 10 Hr
cook time 30 Min
method Broil

Ingredients For super sausage building

  • 5 lb
    pork shoulder
  • 2 1/2 Tbsp
    kosher salt
  • 1 Tbsp
    fennel seeds
  • 1 1/2 Tbsp
    ground black pepper
  • 1
    head of minced garlic
  • 1 tsp
    cayenne pepper
  • 1 c
    minced parsley
  • 0.5 c
    chopped cilantro
  • 2 1/2 tsp
    chopped oregano
  • 5 1/2 Tbsp
  • 3 ml
    30mm-diameter casings

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