Hand-cranked Sausage Recipe
Make Hand-cranked Sausage Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Spices and Flavorings
Casing
Equipment
Method
Preparation of Ingredients
- 1
Prepare the Meat
Cut the pork shoulder and beef chuck into 1-inch cubes. Ensure that the meat is well-trimmed of any excess fat, but leave some fat for flavor.
- 2
Chill the Meat
Place the cubed meat in the freezer for about 30 minutes to firm it up, which makes grinding easier.
- 3
Soak the Casings
Rinse the natural hog casings thoroughly under cold running water. Soak them in a bowl of warm water for at least 30 minutes before using.
Mixing and Grinding
- 4
Mix Spices
In a medium bowl, combine kosher salt, black pepper, garlic powder, paprika, crushed red pepper flakes, dried thyme, and sugar. Mix well.
- 5
Grind the Meat
Using a meat grinder fitted with a coarse plate, grind the chilled meat into a large bowl. It’s best to grind the meat twice for a finer texture.
- 6
Combine Meat and Spices
Add the spice mixture to the ground meat and mix thoroughly with your hands until the mixture is sticky and well combined.
Stuffing the Sausage
- 7
Prepare the Sausage Stuffer
Attach the hand-cranked sausage stuffer to a sturdy surface. Thread one end of the soaked hog casing onto the stuffer’s nozzle, leaving a long overhang.
- 8
Stuff the Casing
Fill the casing with the meat mixture, being careful not to overstuff. Leave some space at the end of the casing for tying off.
- 9
Twist and Tie
Once filled, twist the sausage into links of your desired size and tie off the ends securely.
