Basic Sausage

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VARISSUL 3

"Basic sauage is the basis for making most any type of sausage. The real trick is just to make sure you grind everything you want in the sausage together. This recipe does not use casings. For a dried versions, you must have an food dehydrator to protect yourself from food born bacteria. If you want smoked sausage, buy the meat whole and smoke it the day before you grind it."

Ingredients

varied 0 servings yields 4 pounds
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Directions

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  1. Cut meat into cubes small enough to place through a meat grinder.
  2. Combine all sausage ingredients in a large bowl. Grind together using an electric meat grinder. Wrap in plastic wrap and refrigerate until ready to use. Or form into patties, links or use casings. Freezes well for up to 2 months.
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