Learn How to Make Homemade Sausage

Learn how to make homemade sausage. Making sausage at home from ground elk meat, venison or pork is simple. You can create recipes that satisfy each member of your family.


| December 2007/January 2008



Learn how to make homemade sausage. Making your own bulk or link sausage is easy and fun to do.

Learn how to make homemade sausage. Making your own bulk or link sausage is easy and fun to do.


Photo by Grant Grisak

Reader tips for wiser living. Learn how to make homemade sausage, includes tips for making Hungarian sausage and elk sausage patties or links.

Making Homemade Sausage

Homemade Hungarian Sausage Recipe

Homemade Italian Venison Sausage Recipe

Learn How to Make Homemade Sausage

Do you know what’s in your sausage? Many grocery store brands list monosodium glutamate, propyl gallate (a food preservative) and corn syrup solids. If these aren’t the ingredients you want on your menu, make sausage yourself. It’s also a good way to utilize lesser quality meat, or to improve the sometimes strong flavor of wild game.

Making fresh sausage is simple. It’s a matter of grinding the meat and adding spices. If you like links, you can invest in mechanized sausage stuffers that transfer the ground meat from a hopper through a funnel to the sausage casing.

Pork and beef are the most common meats for homemade sausage making, but wild game lends itself well to the process. When using deer or elk meat, add 20 percent or more pork trimmings to enhance the flavor and texture of the finished sausage.

herc69
1/1/2009 7:36:42 AM

Pork has much more fat content than beef or venison, and straight venison is way too lean to hold alone. I sometimes add cheap bacon cuts, as I don't have pork trimmings on hand most of the time. Suet is also extremely fatty, so it is a good choice, too.


phil_2
12/2/2007 12:19:17 PM

When making sausage do you have to use pork trimmings or can you use beef or venison? Also what is the reason for using "suet"?


phil_2
12/2/2007 12:16:57 PM

When making sausage do you have to use pork trimmings or coa you use beef or venison? Also what is the reason for using "suet"?






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