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Making Sausage

Homemade Breakfast Sausage Patties: A 1-Kilo Batch — For a balanced 1-kilogram batch, combine 1,000 grams cold ground pork with 18 grams fine salt, 6 grams black pepper, 4 grams rubbed sage, 2 grams dried…
How to Stuff Sausage Casings Without a Wrestling Match — To stuff sausage casings, keep the seasoned fresh mixture and stuffer parts cold, prepare the casing according to its package directions, and load the…
Meat Grinder or Food Processor for Sausage? — Use a meat grinder for repeatable coarse or fine particles, larger batches, and a possible stuffing attachment.
Sausage Casings Explained: Natural to Fibrous — Natural, collagen, cellulose, and fibrous are the main sausage casing families.
Sausage Without Casings: Three Useful Shapes — You can make sausage without casings by starting with a cold, properly mixed fresh-sausage mixture and shaping it as patties, short skinless links, or…

How to Cook Fresh Sausage: Pan, Oven, or Grill — Cook fresh sausage gently enough to heat the center before the casing burns.

How to Store Fresh Sausage Safely — Keep raw fresh sausage refrigerated at 40°F (4°C) or below and use or freeze it within 1 to 2 days.
How to Store Summer Sausage After Opening — After opening summer sausage, wrap the cut portion, mark the opening date, and refrigerate it at 40°F (4°C) or below unless the label gives a stricter…