Homemade Sausage

SausageYou have to love the KitchenAid Mixer. As stated in previous posts, my parents bought me a mixer for my high school graduation present. Along with the mixer, came a couple of attachments. One is the grinder, and the other is the sausage stuffer. As this title of this post states, you can tell which attachment I used. Not. I actually use both when I make the sausage, as I like to grind my own pork, then marinade, then stuff. This is a process and normally takes a couple of hours to do. Let me also say that it is a bit messy, however the process is well worth the time. I say it is worth the time, because you can make your own sausage, the way you like it. You add how you like your sausage. I have been making this type of sausage for years, and typically do not steer away from it. You are probably asking why. Why? Because they are so darn good, and they can be eaten sliced, or on a bun. I especially love them with the thai dipping sauce.


  • Pork Shoulder
  • Natural Casing (get from your butcher)
  • Salt
  • Pepper
  • Garlic Powder
  • Oyster Sauce
  • Thai Peppers, seeds removed
  • Special Rub (this batch)
  • Lime Juice

SausageCut your meat into blocks that will fit into the grinder tube, and begin your grinding process. Once all of your meat is ground, add the ingredients listed above, and make certain you coat all of your pork mixture. What I do at this time is make a small, thin patty, and cook in a fry pan. You do this to make sure that the flavors are right before you begin the stuffing process. If the flavors need adjusting, then now is the time. My batch was a bit too salty, so to balance that to this batch, I added sour, and that was lime juice. Once my flavors were perfect, I cleaned the grinder, and got the stuffer device ready.

The stuffing process is somewhat tricky doing it by yourself, so be ready. You first need to rinse and clean the casing in cold water. If you cannot stomach the casing, then go buy your sausage at the store. The casing is slimy, somewhat stinky, and just plain weird, but heck, it is what can make a sausage so darn good. Once you have the casing cleaned, place the entire casing onto the stuffer. You do this because the pork mix will begin feeding into the casing and start forming the sausage.

Here is the trick. Have three hands. 😉 Kidding. Start feeding the mixture into the top of the stuffer, setting your mixer on a medium speed, like four or five. You need to handle the casing, carefully not to over stuff, yet make it so it is like a sausage. You will need to massage the sausage a bit. I know what it sounds like, but it is true. You have to form the sausage. Continue this process until all of your mixture is done. You should have a coil of sausage. This is where you can carefully twist the sausage wherever you want the links to end. Make them as short or long as you want. Once they are all twisted, I package them as I would want to cook them, in packs of four, six, eight, or ten. Wrap them in plastic wrap, seal in tin foil, then store in a ziplock bag.

SausagePlease be mindful that you will want to save a few for quick grilling Heat up the grill, and cook as you would like a normal sausage. When ready, simply eat on a bun, or slice and serve with the thai dipping sauce.

Trust me these are sweet, and spicy and are truly delicious. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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