Crafting Delicious Homemade Sausages in Your Own Kitchen

Making homemade sausages is a rewarding and flavorful experience that brings the joy of fresh, custom-made sausages right to your kitchen. With a few simple ingredients and some patience, you can create delicious sausages that are perfect for any meal. Let’s dive into the process!

Ingredients: Hind leg meat, Sheep casings, Sugar, Salt, Cooking wine, Soy sauce, Honey, Oyster sauce, Corn starch, Black pepper, Dark soy sauce

Step 1: Prepare the Ingredients

Start by soaking scallions and ginger in water, which will be used later in the process. Additionally, soak some garlic in water to infuse it with flavor. 

While waiting, it's time to prepare the meat. To achieve the perfect texture for your dish, use a meat grinder to finely grind your chosen cuts of meat. 

If you're in need of a high-quality grinder, explore the Meat Grinder category at OKeOki.

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Step 2: Mix the Meat Paste

Meat: 800g (approximately 1.76 lbs) hind leg meat

Seasonings:

Salt: 10g (approximately 1/3 ounce)

Sugar: 5g (approximately 1/8 ounce)

Cooking wine: 20ml (approximately 2/3 ounce)

Soy sauce: 15ml (approximately 1/2 ounce)

Honey: 10ml (approximately 1/3 ounce)

Oyster sauce: 5ml (approximately 1/6 ounce)

Cornstarch: 5g (approximately 1/8 ounce)

Black pepper: 2g (approximately 1/2 teaspoon)

Dark soy sauce: 5ml (approximately 1/6 ounce)

Pour all your ingredients—hind leg meat, sugar, salt, cooking wine, soy sauce, honey, oyster sauce, corn starch, water, black pepper, and dark soy sauce—into the meat paste. Stir all the ingredients together until combined.

Step 3: Stir the Mixture

Place the meat mixture into a stand mixer. While stirring, gradually add a little water at a time. Continue this process until the mixture is smooth and well-blended.

Step 4: Prepare the Casings

While the mixture rests, wash the sheep casings thoroughly. Rinse them under running water, then soak them in water for 30 minutes, adding a bit of white wine to help cleanse them.

After soaking, rinse the casings again by running water through them to ensure they are clean and ready for use.

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Step 5: Start Filling the Casings

Carefully attach the casing to the sausage stuffer, making sure to go slowly and avoid rushing this step. You can place a small amount of meat into the stuffer head to make it easier to slip the casing onto the machine.

Step 6: Fill the Casings

Fill the sausage stuffer with your meat mixture, ensuring that it’s packed tightly. Twist the end of the casing and tie a knot to remove any trapped air. As you fill, if you notice any air bubbles, simply poke them with a small needle to release the air.

Step 7: Tie the Sausages

Once all the casings are filled, use white cotton thread to tie off the sausages at your desired length. This gives you full control over portion sizes.

Step 8: Dry the Sausages

Hang the sausages on a balcony or another well-ventilated area to allow them to dry. It’s important to dry the surface moisture, but be cautious not to over-dry the sausages.

Step 9: Cook the Sausages

Once dried, place the sausages in a pot of water, making sure they are fully submerged. Cook them over medium heat. As they cook, skim off any foam that rises to the top. Continue cooking until the sausages float, indicating that they are done.

Step 10: Grill the Sausages

After cooking, remove the sausages from the water and let them drain. Once they are drained, cut them into your desired sizes, and then grill them until they are nicely browned. The grilling process will add a delicious smoky flavor to your homemade sausages.

Step 11: Enjoy!

Your homemade sausages are now ready to be enjoyed! Whether you’re serving them with a hearty breakfast, adding them to a stew, or grilling them at a barbecue, these sausages are sure to impress with their rich flavor and perfect texture.

Making homemade sausages may take a bit of time and effort, but the results are well worth it. You’ll have fresh, delicious sausages that are free from preservatives and tailored to your taste. Happy cooking!