How to Make Homemade Sausage 

Great video and very informative. But I wish he'd have given the EXACT measurements of ALL of the spices. He only referenced measurements on some of the spices that he added to each type of sausage. Those little details, I'd imagine, are imperative when making great sausage. But I wish all of the "cooks" and "chefs" on RU-vid made simple, easy-to-understand videos like this!

I've been looking for this for years. You my friend are a great instructor. Thanks a million.

My Good sausage teacher you did a beautiful way of teaching us in computer land .I am 74 and you taught me well

watching in 3/10/ 2020 trying to get sausage made before the stores run out of food because of Covid-19. Thanks for this tutorial and I hope someday people will look at your video and only make sausage because they love it, not because they are worried they will run out. Thanks so much, stay healthy and happy.

Excellent tutorial. Thanks for putting it online!

I've never done this before but I would like to try it. Thank you for a very informative and well done video on the subject.

One of the best guides to sausage making on RU-vid, so far. Thank you for this video.

top notch video for this. was my first search for how to make sausage and my last search. All i needed to know from watching this explanation

You made this process look too easy! I will be trying this! Can't wait to try it out!

Very well presented! Informative, intelligent, and accurate in your presentation. One of the best demonstration videos I have seen on RU-vid. My hat off to you sir!!!

Thank you chef/butcher/charcutier Eric Finley for your expertise and video on how to make these 3 different types of sausage. I have really learned something that I never knew before. I have a brand new kitchen aide mixer now I just need to get the attachments and the rest to try my hand at this for cooking at home. I was prompted to check this video out while I was looking for an italian sausage and pasta recipe by my curiosity when I saw your video title. So happy I watched it!

I just made my own sausage using my Kitchen-aide mixer thanks to you! I made some hot sweet Italian and also Greek. The secret for me was to freeze the entire grinder/stuffer and sliced meat in the freezer for an hour before in order to chill it off. Keeps things from getting sticky. Work quickly by being organized ahead of time. I did 12 lbs of pork butt in an hour. I also took a sausage class. They emphasized NEVER smoke sausage without using a nitrite cure because of the possibility of botulism. As the man says, freeze or cook completely. Great video, It gave me confidence to try it my self. Thanks!

Great instructions. thank you. Looking forward to making sausage.

Those are beautifully done! You've inspired me try this with our KithenAid. Great vid!

Thank you so much for these instructions. Made sausage today and it went very well.

Making sausages for the first time-this has been so helpful, thank you! Saved to my Food playlist :)

Very informative. Great tips, clear instructions. Can't wait to start. Thanks and L'Chaim . . . Avi

Dude, that looks amazing! I really want to try that. Great vid.

Best vid I have seen, thank you for the clear, complete and concise instruction. Your knowledge and confidence has removed my apprehension.

recently bought a grinder and really love your recipes, thank you so much , just finished up some chorizo, very tasty

This video is the BEST video on making sausage. very thorough!

Excellent video… it really helped me understand the whole process of sausage making. Thank you for giving measurements for the spices.

awesome stuff. good speaker. clear instructions . Thanks a million.

I just ordered my dad a meat grinder for Christmas and your video is definitely a big help!!! Thank you!!!

Amazing video . So informative! Wish I watched this before I did it my first time. They still turned out good . But with this it would have so easier!😁

Eric, Great instructional video. You kept my attention and made the information interesting and complete with the right cooking instructions, portions and how to cook and serve. Perfection! Thanks so much!

You are the best ! Very impressive and an excellent teacher. THANK YOU

Great video, he presented things well and made it easy to understand. He seems very knowledgeable too.

hey, that's great! I know there are many recipes online and also in cookbooks, but fyi the recipes for Eric's demo can be found via a link in the description box above. Best of luck - have with it, and enjoy!!

Hey Sausage Maker Man, thank you for providing a very thorough demo with useful tips WHILE seeming completely unpretentious! I loved it. Now here I go on my first attempt. Bless you.

That was awesome!! I wish I could see more videos with him cooking

I just purchased the Kitchen Aid meat grinder and sausage maker. I have no experience in making sausage. This clip has helped me in researching on the how-to. Thanks

your my hero...the wife and i just picked up this machine and attachment, I'm so EXCITED

congratulations for a video with a professional touch,clear sound, instructions to the point and good vibes!!

What an excellent and enjoyable video, clear explanation - very professional! I am not even a sausage eater, ended up watching your entire video because there's no hype (no shrill voice, no unnecessary lengthy excess vocabulary etc), thank you!

I want to say thank you. i did what you do in this video and the result was perfect. no problems at all. the recepie that i use was different but the technique was the same. i have the same set up so was really really helpful your video. thank u again!

Excellent! And so glad to hear it helped - I certainly learned a lot! Enjoy your sausage adventures. =)

Getting a Grinder sausage maker for Christmas. Can't wait now. Great channel

Looks delicious! Will have to try these!

This was so instructive and wonderful, thank you!!!

Just came across you video. I've been making German sausage for quite some time, I really enjoyed your technique. Great video.and directions. You are never too old to learn something new. Thanks for the video. JP

I've been making sausage for years and I still learn some stuff from your video, but I'll make a few suggestions for you and your viewers. Do your first grind through a more coarse grinding plate. It makes the hand mixing process easier so you don't toughen the meat by over handling while mixing. After mixing I usually let the sausage rest cover with plastic wrap in the refrigerator for a few hours if not overnight before 2nd grind. The second grind should be through a finer plate obviously. If you don't want to make links it's very easy to package this stuff loose for making patties. Simply use butcher's paper. It will keep in the freezer for at least as long as meet if not longer because it's partially cured by the salts. Lastly, If people really knew what goes into even the finest store-bought sausage they would never eat sausage from the store again. Pure meat sausage like this is incredibly delicious. It's worth the price of the gear you need to make it. Oh, one more. A delicious way to cook these link sausages is to put about a half an inch of apple juice in the bottom of a nonstick pan and you do a combination of frying and steaming them. It's really good

Excellent video, very informative I feel way more confident now thank you!

Thank you so much for the steps in making sausages. Well done mate. Keep it up.

Great video, great instruction, made my sausage today. Followed everything you said and it came out perfect.

Great video - I've been studying this topic and this video is very informative how you show us start to finish using a very inexpensive attachment to your kitchenaid mixer. I was thinking about a dedicated grinder and a sausage stuffer but you made this setup look very viable to get started. Thanks for sharing!!! A++++

Made the Pork Chorizo sausage and it turned out really well. Thank you for this wonderful demo and sharing the recipe. Great video !~

An excellent piece of instruction! Thorough, no skipped steps. Good video that allows a novice to actually see what is being done. Slow enough for a novice to follow, yet no so slow that you want to scream. Great job, Chef Eric.

wow hope i can make this!! thank you

Thanks! And yes, the blade and the dye are gone; as you'll see at 9:08, Eric takes you thru the steps to attach the horn to the worm - then you're good to go! Have fun making sausage!

The best sausage how-to I've seen so far. Thanks!

Excellent video! Thank you very much I have learned a lot. You explain things very well and I really appreciated the cooking time tips and tricks. Just awesome!

Thanks for sharing! Personally I'm new to sausage making, but it looks very doable and I'm looking forward to experimenting with the different meats *and* spices. =)

GREAT video and very informative, especially for the first timer. I'm getting a Kitchen Aid 600 for Christmas and can't wait to make and grill some of these babies (along with a Thai sausage recipe from the Pok Pok cookbook). I'm wondering if Eric or anybody has a truly authentic recipe for Lithuanian Kielbasa? We always have it at Christmas along with Klatskis (sort of a perogi stuffed with farmer's cheese). There are some recipes on the web. Most include garlic, onion, salt pepper, mustard seed and allspice with the pork butt butt. Love to know if anyone has a good one.

wow, great video, I just bought a grinder....Christmas with a twist this year, a sausage twist!!!!cannot wait for the Italian chicken ones....Grazie.

This was a great video, thanks to the presenter. Great clarity and camera angles. Subscribed 🙏🏽

Excellent video & spice mixes, mille mercis ! My 2¢ bit: If one is to cook sausages, it's well worth investing in a good thermometer. Lamb, beef and veal are done at 63°C (145°F), pork at 71°C (160°F), and poultry at 74°C (165°F). These recommended temperatures are safe and secure. Best results are obtained from cooking sausages longer on lower heat instead of faster on high heat. This will avoid having your sausages burst open and will keep them from drying up.

You sir are a great sausage Meister! I buy tons of sausage from whole foods and consider myself somewhat of a conousour. I can't wait to make the lamb merguez, the Greek (lamb, feta, fennel), and the Irish banger (pork and sage). Thanks a lot!

An excellent presentation explained simply in straightforward layman's terms, thank you.

Amazing ✨️ This is by far the best sausage making video I've stumbled upon 💯

i started watching the guardians of the galaxy trailer and i ended up here. oh internet, i love thee

So informative!! Great video!! We are slaughtering our hogs in 2 weeks and just scored a kitchen aid. We are all set. Can't wait!

Thanks brother for your great instructions!! I just bought a Kit.Aid mixer with the grinder and can`t wait to try your recipes!! Rock on and long live sausages!!!

THANK YOU FOR THIS INSTRUCTIVE TUTORIAL, I LEARNED SO MUCH IN THE 20 MINUTES, THANKS AGAIN

BEST. VIDEO. EVAR!!1

Wow, the best video on the topic and lovely printout on your website. I'm thrilled to be using my soon to be received Kitchenaid Food Grinder Attachment. Thanks.

First video that popped up for me and you nailed all of my questions. Thank you!!

I just bought this attachment! I live in a campground in my RV and I can’t wait to make these and share them with the campers!

Love this guy, great attitude.

"If you like laws and sausages, you should never watch either one being made." Now I want to sit in on a legislative session...

Thank you for sharing all these. ❤❤❤

Very interesting! This guy knows what he is doing with his sausages. He addressed every concern. Kuddos!

My heart dropped when you spoilt the chicken sausage and then threw it!! :(

It gives me the shivers to see the butcher stuffing his fingers into the feeder tube. I guess he knows what he is doing but a warning to beginners should be made : "Always use the stuffer, never put your finger near moving parts"!!!!!

This was a wonderful introduction to the subject. Thank you. :)

Brilliant. A very reassuring presentation, we're about to make the chorizo and looking forward to it

"The one thing you don't want to do is over work the meat" Meanwhile he is sticking his HAND down into the grinder, lol!

friggin awesum ......!!!!!!!!!

Thanks for this. I feel I'm ready now to try it.

That was great. Thanks for making this tutorial.

That's great. How much did it cost you?

Now l'm glad how to make sausages l needed mixmachine

Kudos! *Excellent video* for general sausage and chorizo making for newbies. Also, the _Kitchen Aid_ attachment for meat grinding and sausage stuffing are well demonstrated here. The reviews posted at _Kitchen Aid_ were lacking visual aids or demonstrations, but this video answered all my questions regarding the meat processing. Thanks a bunch.

Excellent Eric ! You are a perfect teacher...

Please never put your fingers in the grinder use the tool to push meat in. If you get your finger caught you will regret it. Safety first.

5:29. Hmm...Wouldn't an easier rule to remember be: 1 Tbsp of salt per 1 lb. of meat? ;)

This so amazing, I always wonder if I could make one but not I can say yes and I will definitely try, thank you so much 💋

I love the way it was explain, very clear, to the point! I can sense you experience, thank you.

Can I make a suggestion re the chicken sausages, put about half a tablespoon of cornflour to the mix and it kept the chicken really juicy as it can be dry as you said!

Aaaand I'm hungry.

Very comprehensive and greatly explained. Thank you for teaching us.

Great, informative video! Thank you! Ordering my grinder/stuffer now!

"pricking our sausage" Oh my sides... x3

Don't you lose a lot of moisture by poking holes in the casing? The rendered fats will all run out.

Excellent video for beginers, and an great refresher video for occasionlal sausage makers like me. Time to break out my grinder and stuffer this weekend. Thank for sharing.

Amazing video. Thank you so much for sharing your expertise in such an easy to follow way.

I think when he said "for every two pounds of meat I use two tablespoons of salt," I think he meant one tablespoon because that's way too damn salty. Ended up throwing away my sausage, and I even used less because that formula seemed crazy, yet my sausage was still unbearable.

"if you grind the meat too much you're going to have a tough sausage" lol dont tell that to the ladies, they'll go crazy.

made it look easy just got myself a kit having a go this weekend great vid

This is a great video if you want to understand how to grind, season and case sausage. One of the most professional RU-vid videos I have seen. Nice job! I think we will try it today.