Super Sausage Building

Taylor Bennett


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

☆☆☆☆☆ 0 votes
10 Hr
30 Min


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


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

About this Recipe

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