Super Sausage Building

Taylor Bennett


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10 Hr
30 Min


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5 lb
pork shoulder
2 1/2 Tbsp
kosher salt
1 Tbsp
fennel seeds
1 1/2 Tbsp
ground black pepper
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


  • 1Disinfect 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
  • 2Cut your meat into even cubes and cut away large pieces of connective tissue
  • 3Slowly and evenly work your cubed meat into your grinder with a pusher
  • 4Cool the ground meat by sticking it in the freezer (up to one hour). Continue on to the next step immediately
  • 5Blend your spices together, adding additional spices as needed for taste
  • 6Add 1/2 cup of ice water to the spice mixture and take the ground meat out of the freezer
  • 7Pour the spice mixture into the ground meat, mixing thoroughly with your hands
  • 8Take 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
  • 9Put your casings in a large bowl and place under cold running water. Let sit for 2 minutes
  • 10Take your stuffer out of the freezer
  • 11Slide one of your casings onto the stuffer nozzle. Leave a 6" overhang untied
  • 12Make sure the casing is filled firmly, but do not overstuff! It will tighten when you twist the casings to make the links
  • 13Stuff 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
  • 14When you've run out of casing, or you are finished stuffing, tie one end of the casing, making a knot flush with the meat
  • 15Starting 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
  • 16Squeeze out the extra meat and tie off the casing. Then prick each link three times with a toothpick to prevent bursting
  • 17Lay your links out on a baking sheet and chill in the refrigerator uncovered for 12-15 hours to dry the casings
  • 18When chilling is done, cut the casing between the links and you have sausage links ready to cook
  • 19Refrigerate up to 3 days. Freeze for up to 3 months

Printable Recipe Card

About Super Sausage Building

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: German
Dietary Needs: Gluten-Free, Dairy Free, Soy Free

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