How To Make Sausage For Beginners - Easy Homemade Sausage 

Ok here’s the LONG LONG list of things u did wrong. It’s too long to write in this comment so look below in the comments for the list. Oooo just a side note I’ve never made sausage but I’ve seen tons of videos and articles on it.

Great job Joe! As a homemade sausage enthusiasts, i loved every minute of it! You done your research well brother!

Great video. Inspiring!

I subbed. I am very interested in sausages of my own and I find many of the other channels too ... fancy... Also the fact you slabbed that sucker with mustard, Texas boys. Also got an ad for Meater done by Guga, first commercial I've ever not skipped on youtube cheers.

😋👏👏

Don't have a meat grinder or sausage maker... Maybe I should.

That looks like a proper sausage!!!

Oh yesss this is awesome! I love homemade sausage!

I need to make sausage for the first time too.

can we get a recipe for 1lb meat? then we can double etc. 25 lbs is a lot to try and divide out. thx

what is the brand of the sausage stuffer and meat grinder?

And that’s how it’s done! Nice job Joe!

Please clarify how you calculate the amounts of sausage seasoning. Thanks

I think I'm allergic to your videos, Smokin' Joe. I have this weird reaction every time where my mouth waters, my stomach rumbles, and I get the urge to finally start shopping for grills and a grinder. I'm gonna bring this up with my doctor.

Hello Joe, I need advice on the meat grinder/sausage stuffer to purchase. I believe the one you're using is good but have tried to follow the link in vain. Kindly advice how to get one.

Nice job and really good looking sausages. Your grinder seemed pretty quiet mine sings like a bad opera singer. You almost need ear plugs. For a first timer you made it look to easy. Thanks for sharing.

Daam bro, looks very delicious.

Man you obviously have to much money. Sausage made with Prime! Are you crazy. Looks good though

I understand the ratios for the salt but I don't understand the ratios for the other ingredient

ive made sausages a few tiems Joe and ive never soaked the casings for 2 hrs really all i did was run what im using under water and run it through the casing and thats pretty much it the taste is the same to me anyway im also pretty new at it but dont soak or rinse out what you dont use as it will mold and the casing will be garbage in a couple days but what you keep salted you can store for up to a year in you fridge i think its said. also casings might be able to be found cheaper at a local butcher;)

Thank you for sharing. I made 15lbs of sausages based on your recipe. It is absolutely delicious! Loads of work but my whole family went through them in one month!

Fantastic, Joe! Excellent primer video.. equipment and everything! No questions here, just kudos. I’m a sausage fanatic and I’m anxious to try my own. Thank you!

Did I hear you correctly? You were returning the stuffer after running 25lbs of meat thru it?

Hi Joe, thank you for your video. I want to start making sausage. so after you make 92 sausages how do you store them? do you store them raw in the vacuum bag or pre cooked first

Nice work Stud! What are your thoughts about cured and uncured sausage. Only thing I'm torn about is using prague #1 for bacteria.

An ingredients list would be great, also curious as to any changes if any you'd make on the next batch

Great video. I enjoyed the detailed instructions. One question I have is, you explained how you figured the amount of salt used and that it dictates the amount of other seasonings. But how do you figure those amounts?

Great video. When you were cubing up the meat to grind I knew you meant business and bought the big boy grinder before you showed it lol.

Wow Joe, you went all in!!! Great video, I love me some good sausage. Loved the sausage I got from your cousin, so let me know when you're ready to sell some!!!

By far my favorite channel, being from Texas probably helps!!!

Joe you did a great job. I have been meaning to make sausage for several years and was planning finally on getting to it this fall. You kept mentioning about keeping the meat cool and of course that's important so as to not let the meat spoil but I heard a few years back it's also so the fats don't start to melt. By keeping the fats solid it will improve the texture of the links. Anyway great work and very nice equipment. Now you just need that mixer and if they have it a moter that attaches to the stuffer with a foot switch so you have both hands available to work the links. Have a great day.🌭🍺

What a cool process of making sausage. I want to eventually get a meat grinder. Great job, Joe!

Hey Joe can you add aji no moto, msg next time and maybe some pink curing salt? This video made me hungry. 😉👍🌭🌭🌭🌭🌭🌭🌭🌭🌭🌭🌭🌭🌭🌭🌭

Wow. I've been Watching your videos for a while. This the first time that I have seen you first, Sausage Makeing Video. You improved and learned very well. Thanks for all of your Tips. #STAYSAFE #PHILLYPHILLY 🇺🇸

Hey Joe - This was excellent. This has been on my agenda and you’ve most certainly inspired me to move forward. I just cured & smoked bacon for the first time last weekend, which is definitely a process warm up for sausage making. I truly appreciate your videos. Thank you for sharing 👍🏾!

They look good! Any reason you didn't use the grinder with the stuffer attachment?

Hey Joe, just made my first sausage today. Been watching yours and other videos getting up the nerve to do it. Went great thanks for the education. One thing I did do that worked great was at the end ran a couple of ice cubes through to push out the last of the meat. Worked like a charm.

Thanks Joe! I'm buying a grinder next week to make sausage. I've made it decades ago but needed an updated lesson and especially ingredients. I respect humbleness and you shoed it by thanking the You Tubers that you watched to gather information. I do the same before starting to cook something I've never done before. You're a very good teacher. Be Blessed!

Forgive me if this sounds dumb, but I don't know what you mean by "I used the salt to gauge the rest of your measurements?"

Ok so, I would like to point out, you don't need to spray the can at all or use anything. only use 1 cup of water and also when you crank the handle of the stuffer it will push all the air out while it is going down, you wont have any air pockets either way. (Note: I am a Meat Clerk at a Grocery Store and I make sausage every single day)

I would think even a stand mixer would do well in batches.

Very helpful video! Great transition from point to point. Overall great experience!

Great looking sausages, ya nailed it for your first go! Excellent video brother Joe! The pepper sausage would be my choice 👍looking forward to more sausage making videos!! Thanks for sharing, have yourself a great weekend, you all stay safe!! 👍👊🍻🤘

Go to Academy and buy yourself a couple meat lugs. Saves alot of frustration of trying to use bowls. They hold 30-35lbs of meat each and only 8-10$ each

The stuffing tube you used is for small sheep casings. I would use wider diameter stuffing tube, it would be easier and faster. Good job Smokin' Joe

You're a natural! Impressive equipment for your first time. The horn on the first stuffer was wonky, too small. New one looks better!

I made this recipe yesterday along with some breakfast sausage not stuffed into casing, my first sausage making attempt. When I got up this morning I found my fridge was cracked open all night and meat was about 63 degrees F. My understanding is the casing should offer some protection from stuff getting in, and the meat is salted so how worried should I be? Do I have to toss it? If I freeze it will it kill bacteria enough cooking will do the rest? I did smell OK.... Any insights are greatly appreciated!

Mr Joe, I’m interested in the homemade sausage business just for my family but I don’t quite understand the dry measurements for each pound that I’m making. Can you help me with this? I’ve watched the video but not quite understanding the process.

Great video!! I'm getting ready to make my first batch amd I'm going to follow your recipe and process. What is the mustard? Dehydrated oir ground? I've never used it amd want to get the right product.

Thanks joe. I purchased a meat grinder 2 months ago I tried making sausage one time and failed! I’m gonna try what you said.

Didn't catch whether or not you used cure salt. Grabbed my attention when you said you were going to smoke.

This video made me smile. I've tried making sausage a couple times and I can't stress enough how important it is to have quality equipment. Especially the stuffer!!! I didn't and it was such a headache

Hello, I am a guy trying to learn, I noticed that the measurements were for 25 lbs of pork...can you adjust it for two pounds? Thank you.

Ok. the one huge mistake you made........and its really a disappointment. You didn't send me any!!! LOL! Great video!!

This is a good review for us beginners. Especially the amount and types of spice, and size of the dies.

Hello Joe. I understand the 1.5% salt rule. Where this was a first attempt though, how/where did you come up with the amounts of the other spices? TY

Can you do a video on making Andoullie sausage?

WHATA GREAT JOB, LOOKS DELICIOUS, AND THAT CRUNCH!! CAN'T GET THAT SNAP FROM THE STORE BOUGHT THESE DAYS, NOT TO MENTION LACK OF 'SPICE' FROM SO CALLED 'HOT LINK!' THANKS FOR SHARING THE EXPERIENCE!

You inspired me to try making some Italian sausage. I live in Mexico, and Italian sausage (at least where I live) is nowhere to be found.

I made my first small batch. Tried a 50/50 brisket and pork mixture but the sausages came out on the dry side. You think I need to add more fat?

If you ever need a token white not as a friend and food taster, I am available. Just sayin’! Keep on doing your thing brother. Love your channel!

Why did you use a separate stuffer instead of using the grinder stuffing attachment? Trying to figure out exactly what I need to buy. Thanks

What is the ingredient very next to turmeric

The amount is intimidating. I am not feeding 20 people or selling sausages. Your's is a commercial operation.

It would be nice if I could see something besides your big hand when you are stuffing the casing.

Thank you for dumbing this down for me. You have inspired me to step out of my comfort zone and try new things. One question, do you have any shirts for sale?

Guys if the Machine is extremely stiff despite i put a lot of oil in the system , do you think adding water will resolve the issue ?? because i see how easy he turn it and the meat goes out and im not in that situation at all.

my sausage in casing not snapping after cooking. just chewy chewy yulk. any advice?

Wanted to make my own sausage, this video takes away my fear. Great job smokin joe

nice video. I have habanero plants l.o.l. I think i'll go with bulk sausage for now

Sorry I meant the 5th one not the last one

12:30 running water through them for about 2 hours? What? ???

Why didn't you add the spices into the ground meat instead of the cubed meats? Just wondering.

Whats the situation on the tubes///s

25lb = 11340 gr or multiply lb by 453.592 to get exact result

i must try my self after see this. Happy new year from Sweden🍹

Joe, happy New Year’s to you and thank you for taking the time to share your video. I made sausage years ago and I am looking to make some more over the next couple weeks and needed a refresher… This video is exactly what I needed! Since you made this video a year ago, just wondering if you would use the same recipe again or if you would change anything?

I agree with Mr. Russ Jones from Smoky Ribs awesome job Joe!

Most caucasians say we do not eat chital lings but the casings of hot dogs, bratwurst and sausages is the small intestines.

You've come a long way!

Keep on doing great things man. 🍻🍻🍻

Wow we have never made sausage before when we do we know where to get the information from... these look amazing... sausage with a hoagie with some sautéed onions ....delicious... cheers 8)

I would have used a larger stuffer tube that would fit the casings better. Find a better supplier for casings the ones you were using were little short pieces and you had to keep reloading your stuffer 3 or 4 times as many times as getting quality full length casing would have needed to be! PS seasonings has never impressed me as having a great deal of options for supplies or casings! I think that "Walton's Inc" or "The Sausage Maker" offer much better selection of products and in the case of Walton's much more variety than PS has and if you do High Temp. Cheese they have a much better price! If you are going to continue to do larger batches like that then a meat Mixer will definitely help, if you find that you end up doing 10 pound or less batches then not so much, you can get by with a stand mixer like a kitchen-aid. Meat mixers all have a minimum batch size, for a 25 pound mixer you need to do at least 7 to 8 pounds at a time to get a reasonable mix a 50 pound you need at least 15 at a time. I spent the money on a meat mixer and then settled into batches that were to small for it to be effective, so give yourself a little time to see how much and how often you really end up making sausage before dropping the cash. If you do get one getting one that will mate up with your Grinder motor is a huge plus! If your hands are getting cold mixing, try putting on some cotton gloves liners under the rubber gloves it helps A LOT!!!! Stopping to link each sausage takes much longer than just filling the casing and then linking when you are done stuffing, you will also get more consistent fill as you will get a better feel for how full they need to be. Get some Meat Lugs, they will make your life much easier than using bowels!!! Walton's says they have everything but the Meat, and from what I have seen they do for the most part and generally have very competitive prices if not the best pricing on just about everything.

You never added cure salt

Gday cobba, I know the salt is around 1.5% but how did you come up with the percentage for the spices? Very close to doin my first snaggers.

Hey Joe! I enjoyed your video. I found you by a referral from Cookin with Ry video. I noticed you have the Meat brand grinder and stuffer. Im in the market for a whole package. Grinder,mixer, stuffer. What is your opinion on the quality?

Great job, easy to tell how happy and accomplished you look!

Amazing video Joe! Now, i find it very hard to believe, that this was your first time. If it really was your first time, then you sir, are a gifted soul, without a doubt. I keep wanting to make my own sausage, but i haven`t gotten up the nerve yet. I`ve been bbq`ing and smoking meats for 50+ years, but this sausage making thing, ohhhh boyyy, i dunno. Thank you for sharing another one of your AWESOME videos, Joe. I enjoy ALL of your videos. You`ve got passion, brother. And THAT, is what its all about.

I smoked meat for a while now however I just got a reqtec smoker for my Bday. Found your video and thought “Damn I gotta try this” Thanks for making this video my brother! Buying meat this weekend! Cheers from South Florida

Can you send me the recipes for chicken burger patties as well please

I love your videos! And I feel inspired to try this myself.

Dang Joe!... you did an excellent job for the first time making sausage . Thanks for sharing my brother. Cheers!

My plastic KitchenAid grinder attachment is ashamed

You did it again, another mouth watering video!

Do you eat the casing?

wow ive made sausages a few tiems but this ones look really good good texture maybe the smoker is the key here nice and slow cooked

Sometimes I'll grind 1/2 of a batch through a smaller plate and mix it with the coarser grind till "the bind" occurs. I like the differences in the chew.

I hàve done chorizo and your tips will be useful next time around. Nothing better than homemade. Thanks for the video and great tips Joe

best moment in every video is Joe's tasting moment

What grade of brisket would you want to use? Could you get a cheaper grade I.e. Walmart, and still get great results?