How To Make Homemade Sausage & Brats - Recipe
How To Make Homemade Sausage, Bratwursts, Italian Sausage or Breakfast Sausage
Learn how to make homemade sausage and bratwursts with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What Is Fresh Sausage?
Fresh sausage can include sausages like bratwursts, Italian style sausage, chorizo, breakfast sausage, and other related sausages. They can be packaged into collagen casings, natural hog casings, natural sheep casings, or even in bulk by using meat bags.
25lb 70/30 pork trim (or 25lb untrimmed pork butt)
1 package Excalibur Sausage Seasoning
2 to 3 lb High Temperature Cheese
30mm Fresh Collagen Casings or 32/35mm Natural Hog Casings
16oz (1 pint) Ice Cold Water (optional, to help make stuffing and seasoning dispersion easier)
Grind the meat twice using a 3/16in grinder plate. You may grind once, mix in your seasoning, and then grind a second time, or you can do all your grinding and then proceed to meat mixing.
You can choose to either hand mix or use an actual meat mixer. Either method will be completely fine as we are just mixing long enough to get a good dispersion of seasoning, and we don’t want to get a lot of protein extraction (where the meat is sticky) like when making a cured sausage.
Simply load your sausage stuffer, while avoiding creating any air pockets in the canister, and begin to stuff in the casings or meat bags of your choice, until the casings are full with a smooth exterior. Stuff into as long of ropes as you can, and then cut them to length or twist link once done.
Fresh sausage is one of the quickest and easiest meat snacks to begin making at home. All you need is the seasoning, ground meat, and a sausage stuffer to get started. Over time you can add additional equipment, supplies, and products to make things easier, or expand your process by purchasing a meat grinder to grind your own meat.
Add 1 pint (16oz) of water per 25lb of meat to help make sausage stuffing easier, and to help make mixing easier and quicker for dispersing seasoning evenly throughout the meat mixture.
Watch WaltonsTV: How To Make Fresh Sausage
Minders last edited by
@Austin time for another sausage making class!
@Minders Unfortunately, at the moment I have no plans to do another in-person class. But, we are working on expanding our available materials on Meatgistics and YouTube! We have a lot planned to add and increase in online videos this year!
TODDG25 last edited by
@Austin Is it ok to grind, mix in the ingredients, let sit in fridge over night, the stuff?
@TODDG25 With an uncured product like a Bratwurst or a Sausage that would be okay. You would want to make sure you are careful when mixing to not get protein extraction, so just mix until the seasoning is mixed in. There will be some protein extraction from the salt content acting with the meat but it won’t be enough to cause you issues. If you were trying this with something that had cure in it then that would cause issues as we are looking for high levels of protein extraction and the meat would start to set up if you held it overnight and become very difficult to stuff. Hope that helped!