Homemade Sausage

Homemade Sausage

Homemade sausages are much nicer than the store-bought ones. No additives or colourings are added, so they're very safe to eat. They're just the right kind of spicy and absolutely delicious.

Ingredients: using 4 m of sheep casing

Ground pork
700 g
Pork belly
300 g
Black pepper
1 teaspoon
White pepper
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
Garlic powder
1/4 teaspoon
4 teaspoons
3 teaspoons
Fresh basil leaves
Egg white
1 egg
Grated garlic
2 cloves
100 ml
Onion juice
30 ml
Sheep casing (salted)
4 m long


1. Chill the pork belly in the freezer (for about 1 hour) to make it half-frozen.
2. Rehydrate the salted casing in water. Run water through the casing to clean them.
3. Combine the spices and mix well.
4. Put the ground pork, coarsely chopped pork belly, spices and other ingredients in a bowl.
5. Put ice water in a larger bowl. Set the bowl filled with the ingredients over ice water bath, and mix the ingredients well. This is for keeping the meat temperature low.
6. Fill the sausage mixture into the meat mincer or sausage stuffer, and stuff it into the casing.
7. Twist the casing to make links.
8. Smoke for 30 minutes to 1 hour (Temperature should be around 40°C). I used the cherry wood chips.
9. Boil the sausages at 70℃ for 30 minutes. Let them cool down.
10. Heat a frying-pan without using oil. Cook the sausages over low heat. Sprinkle black pepper. Serve with whole grain mustard if you like.

Story Behind this Recipe

Once you make these homemade sausages, you'll stop buying them from the store.