Dinner: How To Make Homemade Sausage – Natasha’s Kitchen

– Hey everyone, it’s Natasha
of natashaskitchen.com. Today, we’re making homemade sausage! I’m sharing all my
secrets, tips, and tricks. You’ll be a sausage pro in no time! To start, you’ll need four
pounds of really cold meat. I’m using beef and pork
which have been chilled in the freezer for an hour and a half. We prefer a more rustic
sausage, so I dice one third of my leaner meat, and transfer
it to a large mixing bowl. Chop the rest of the meat
into two inch pieces. Now a great sausage requires
meat with the higher fat content, so if your
meat was a little lean, add six to twelve ounces of bacon. Set up your meat grinder
and push the larger two inch pieces along with
the bacon through the grinder. If you’re using a KitchenAid attachment, set it to to speed four. (light upbeat music) Our diced and ground meats are combined, and now it’s time for the seasoning. Add one tablespoon of
whole yellow mustard seed, three teaspoons of salt, one
teaspoon of black pepper, and half a teaspoon of Mrs. Dash or your favorite salt-free seasoning. Toss that together by
hand for about 30 seconds, then add one cup of ice cold water. Mix for another one minute,
and it does get so cold! So it’s okay to use your KitchenAid and paddle attachment
on speed one instead. Cover and refrigerate your sausage mixture while you prepare your casing. I’m using a natural hog casing
that has been well rinsed and soaking in warm 90 degrees
Fahrenheit water for one hour. Rinse each casing all the
way through with warm water. Set up your sausage attachment,
and lightly oil the tube. Thread one sausage casing over the tube, leaving about a six inch
tail hanging off the end. Do not tie off the end at this point, because the first thing
that comes through is air, and it needs to escape. Now remove the meat from the
refrigerator, set the mixer to speed four, and add
the meat to the hopper, pushing it down with a plunger
and adding more as you go. Add the meat continually so you don’t get big gaps of air in the
tube, but if you do, you can poke the sausage
casing with a sausage pricker. (laughs) (light music) Leave about six inches of
casing on the back end. To make sausage links, tie
off one end, then pinch the sausage, twist, and spin,
to make individual links. (light music) Once the sausages are all
formed, you can tie off the back end, and trim any excess casing. Because I had one extra
long sausage casing, I wanna divide that up, so I’m gonna show you how to do that. Pinch and twist a generous
portion of your casing where you want the cut to be. Tie on both sides of the
sausage with kitchen string, and snip in the middle. (light upbeat music) I’m gonna spin a few more
individual sausage links, and leave the other half as a coil. Use the sausage poker and
prick the sausage about every two inches, and especially
where you see air bubbles. This prevents it from
bursting while cooking. Now it’s ready to be
baked, grilled, or sautéed. You can refrigerate for
a few days or put it in the freezer for later. To bake the sausage, put
it in a pre-heated oven at 350 degrees Fahrenheit for one hour. Drain off the excess liquid, flip the sausage over,
and broil five minutes. Flip the sausage again and
broil another five minutes, or until browned. T-t-t-taste test! (laughs) I have been very patient,
and now I’m gonna enjoy this. (light upbeat music) Come to momma! I love serving this with
mustard, this grainy one. Mhmm! It has so much flavor! And you just can’t beat
a homemade sausage. I’ll take this over store-bought any day! Takes a little bit of effort,
but it is so worth it! I love making this for the
holidays, and when I make it, it makes a big batch,
which is great because it’s freezer friendly! I hope you guys learned a lot today, and I hope you’re inspired and excited to make your own homemade sausage! If you enjoyed this
video, give me a great big thumbs up below, make
sure to subscribe to our YouTube channel and, thanks for watching! (light upbeat music) Need a little extra protein this week? Make sure you try our grilled flank steak and our juicy pork tenderloin!

About the author


  1. Awesome video where did you get the wooden handle to stuff the sausage. the plastic one that comes with the kitchen aid sucks


  3. Ooooooooooooooooooooh that looked gooood! 😀
    Best of all my new kitchen monster machine arrived today!!!!! Now I can't sleep haha!
    Worst of all no sausage making this … week. I have to take care of reality first.
    Then mmmmmmmmmmmmmmmmmmmmm!!!

  4. Natasha, I do make my own sausage links and breakfast sausage about 30 pounds at a time. Could you disclose what cuts of beef and pork you use here. Your other recipes are so good I do want to try this one.

  5. Живу в Америке. Где вы покупаете оболочку и как она называется по-английски? Спасибо.

  6. The jewelry is not sanitary it may contaminate the food with bacteria, other germs can get caught in the grooves of rings, bracelets.. No offence!!!

  7. wow so mouth watering…casing is artificial or real intestine..will try it out with extra aromatic herbs for fillet..cheers!!

  8. Smoked sausage in my opinion taste better however I enjoy the fact she uses kitchen appliances as to outdoor appliances

  9. On the factory farms, the cruelty begins with sows or mothering
    pigs, who are merely considered machines used to produce piglets.
    Their babies are taken away from them to be fattened for the sole
    purpose of being killed for human consumption.

    Mother sows are made pregnant by a painful and invasive form of
    artificial insemination. The sows are then confined to metal cages,
    called gestation crates, for their entire four month pregnancy.

    Pigs have a strong biological urge to prepare a nest before giving
    birth and go insane from their inability to act in a natural way on
    these factory farms. Their need to nest is so intense that the
    expectant mothers rub their snouts on the floor until they go bloody
    and raw. This frustration-induced insanity is often exhibited by the
    sows repetitively chewing the metal bars of their cages till their
    mouths bleed or by sham chewing, in which the sow chews the air.

    Being in continuous discomfort, the mother pigs urinate and
    defecate where they lie and spend day and night in their own waste.
    Unable to move they must live in these unhygienic conditions and
    quickly develop large, painful “bed sores.” These become infected
    and go untreated. Moreover, their lack of exercise causes obesity and
    leg problems, making it very hard for the sows to walk.

    The farrowing crate
    At the end of their pregnancy the sows are transferred to an even
    more confining “farrowing crate,” which has an additional
    concrete platform so that that the piglets can nurse on the mother’s

    To get the sows to the farrowing crates the mothers are beaten and
    prodded. Once in the farrowing crate, the sows also have her legs
    tied apart so that they do not push away their nursing piglets
    in order to get a brief rest.

    After ten days to three weeks, the baby piglets are wrenched away
    from their mothers.

    The mother pigs are then re-impregnated and returned to the
    gestation crates where the whole process is repeated again and again.
    Pushed to the limits of their reproductive capacity, the average sow
    gives birth to 20 piglets a year for up to three or four years. Once
    a sow has been drained physically and mentally, she is no longer
    considered useful and is sent for slaughter.

    The piglets
    What is the fate of a sow’s young, innocent offspring? Ten
    percent of the piglets die even before their separation from their
    mothers. Runts or under-developed piglets are considered unprofitable
    and are killed on site by a method called “thumping.” This
    is when the baby is slammed head first with as much force as possible
    into a concrete floor.

    At less than a month old, these poor creatures have their
    tails cut off, their teeth are snapped off using pliers and their
    testicles are cut out of their scrotums. These excruciating
    procedures are forced on the animals without anesthetics or
    painkillers by non-medical staff. They also have their ears cut so as
    to make them easily identifiable.

    The terrified infants are then imprisoned in small metal battery
    cages and piled on top of each other. The urine and waste from the
    higher cages naturally falls onto the lower piglets, creating
    extremely unhygienic conditions which provide a breeding ground for a
    host of diseases that afflict the piglets and subsequently the humans
    who consume pig products.

    Poor ventilation in their quarters means that respiratory problems
    and disease are rampant. They are forced to live among their own
    excrement and the dead, decaying bodies of other pigs. In these
    conditions, seventy-percent of pigs develop pneumonia and more than a
    quarter develop mange, a parasitic infection of the skin.

    Illness, lack of exercise and genetic manipulation that causes
    them to grow faster than normal leads to lameness, arthritis and
    other limb conditions that may incapacitate the animals and cause
    death. To keep the pigs alive they are fed massive amounts of
    The average pig in the wild can live for approximately nine to
    fifteen years but factory farmed pigs are slaughtered at just
    six months of age. Many of the sickly and distraught animals do not
    survive the drive to the slaughterhouse.

    To get the terrified pigs on to the vehicles for transport the
    animals may be hit on their highly sensitive noses or prodded with
    electric rods. There is no law regulating the maximum voltage usable.

    The animals are then packed so tightly into the vehicles that as
    one former transporter observed, their intestines are actually forced
    out of their anus'.

    Millions of pigs die in transport each year. The pigs may be moved
    over long distances for three days or more. During transport, the
    pigs usually are not provided with food or water.

    Traveling through extreme climatic conditions from burning hot to
    freezing cold, pigs have been found frozen to the sides of the
    vehicle. These animals are then just left to die as they can not be
    sold for meat. Workers then drag and kick the remaining pigs to
    remove them from the truck.
    The cruelty of slaughter
    The first step in the slaughtering process is stunning the
    animals, the three main methods used are (1) poisoning with
    carbon dioxide, which slowly chokes them to a torturing death; (2)
    the use of a captive bolt gun shot into the pigs’ head, which often
    needs to be repeated as the brain lies deep in the pig’s head and
    so it is hard to induce unconsciousness; (3) electric shock using
    shock paddles placed on the head, which is also not effective.

    These methods are limited in their efficiency and as the average
    slaughterhouse processes approximately 1,000 animals per hour this
    often means that the animals are fully conscious when they are hung
    up by their feet and cut open with a knife to drain away their blood.

    Some pigs are still conscious when they are submerged in scalding
    hot water to loosen their skin and remove their hair. They are
    essentially boiled alive!
     Every year 1.3 billion pigs around the world face this fate.
    Watch Land of Hope and Glory on You Tube

  10. Sorry for the inconvenience and I apologize because I am also rude I tell you how beautiful and nice you are The presentation and presentation is nice as well Thank you very much for the fact that you are very nice Now I will subscribe to your channel 😉

  11. It was fun watching your video How to make sausage at home in an easy way, I will try to follow your recipe style ..Thank you

  12. Use venigar to clean all the smell 3 mins and rinse

  13. Hi Natasha, thanks for sharing the great video! Can you tell me where you found the wooden meat stomper that fits your Kitchenaid? I'm having a time finding one that fits kitchenaid, and I don't like the original plastic one. Much obliged! 👍

  14. when she tells me to add my favorite salt free seasoning but i dont have a favorite one nor even know what that means

  15. Just getting into sausage making myself.. Just spent $175 on the needed toys, waiting for them to arrive now. I like these vids.. Simple. straight forward how to do it.. Great job… density of the links looked good… Again.. Great job.. Thank you…

  16. Thank you for your explanations they are clear they are informative they are precise it lacks nothing except perhaps how to kill the pig? but hey it's another story … I'm kidding! and as you are more beautiful to watch the time has passed so fast that I said to myself in the end "oh well it's already finished?" I hope that I will succeed in making sausages as good as yours. In any case I thank you very much it was a great pleasure to learn how to make sausages with you, it seems very easy.
    I send you a big hello from Thailand.

  17. Someone that is good at what they do, such as yourself, makes what they're doing look so easy and effortless!! I have even gotten up the nerve to try some myself, which is saying a lot!! Kudos to you young lady… great presentation, and you explain things in detail, essential for someone of my cooking caliper. But thanks to you I'm learning!! Keep up the great work!!

  18. Natasha I love you gal..you recipes make me hungry..but above all u love wat u do and keep happy..I love the passion

  19. Wow I have a growling stomach right now…😋 Thank you for sharing this wonderful video Natasha…much love ❤️

  20. a couple of suggestions. 1-Prime your grinder first, that way you don't get air trapped. 2-DO NOT poke the sausage as this will drain all the juices 3- Hold the casing on the tube to add resistance (not too hard) and that will allow you to make firmer/more compacted sausage and will also prevent the emulsion from seeping back up the sides of the stuffing tube and casings. 4-when twisting the links, go counter clockwise to the next link…

  21. Sausage is my favourite food, I'm watching at night when I shouldn't be because I'm all out of the stuff, I'm getting really hungry rn

  22. Great I am to lazy to do it …. For sure I'll do it one day but I don't know when 😂😂😂😂😂😂😂

  23. This look good when I eat sausage or steak or bacon I like to eat it with syrup and Tabasco sauce hey MRS. natashaskitchen😀💜💜💜💜!!!!.

  24. What is your thoughts on kosher Casing?? I really want to try making it with kosher ingredients. I watch YouTube and make food for family….they really give honest feedbacks:)

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