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How to Make Homemade Sausage

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By Paul
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Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo. The recipes are on http://cookingupastory.com/how-to-make-homemade-sausage

All the meat that Finley uses, including for sausage making, and charcuterie items, he carefully sources from farmers he knows and trusts. How an animal is raised, fed, and treated throughout their entire life is an important part of the story, as is how the slaughtered animal is processed by the butcher, both aspects are key determinants in the final taste and quality of the products that Finley makes.

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Paul

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18 responses to “How to Make Homemade Sausage”

  1. juliettaloves

    My heart dropped when you spoilt the chicken sausage and then threw it!! :(

    Reply
  2. andre id

    Excellent video & spice mixes, mille mercis !
    My 2¢ bit: If one is to cook sausages, it’s well worth investing in a good
    thermometer. Lamb, beef and veal are done at 63°C (145°F), pork at 71°C
    (160°F), and poultry at 74°C (165°F). These recommended temperatures are
    safe and secure.
    Best results are obtained from cooking sausages longer on lower heat
    instead of faster on high heat. This will avoid having your sausages burst
    open and will keep them from drying up.

    Reply
  3. Yakeema Taleem

    why r u putting ur fingers in it. can it cut ur fingers? because i am
    getting that machine I’d like to know

    Reply
  4. khlood myhart

    do you keep them in freezer? and when you want to use it you defrost them
    and grill or cook them?

    Reply
  5. Joshua M

    One thing confusing about the video that I learned the hard way is that I
    noticed you tied the end of the casing after you loaded it on. I learned
    not to tie off the end of the casing after you load it until you get some
    sausage through or else you’ll push air into the casing causing it to
    inflate. Also, my meat grind was fine running it through once. I started to
    run it through a second time and it was turning into paste. Other than
    that, this video helped me make my first batch! Thanks!

    Reply
  6. Mahmod Mokhtar

    i have surgery exam tomorrow XD 

    Reply
  7. Djonkie Bonk

    Top notch instruction and presentation. The only thing I’d change is easing
    up on the salt but the seasoning combination looks amazing.

    Reply
  8. ThephantomShitter

    Getting a Grinder sausage maker for Christmas. Can’t wait now. Great
    channel

    Reply
  9. likethepear

    Lamb is only unpopular in the united states. It’s still one of the most
    popular meats in every other english-speaking country. 

    Reply
  10. Joseph Norero

    Eric, Great instructional video. You kept my attention and made the
    information interesting and complete with the right cooking instructions,
    portions and how to cook and serve. Perfection! Thanks so much!

    Reply
  11. rozer sandhu

    very good way of explaining slow and clear thanks 

    Reply
  12. Steno Starr

    That was an amazing demonstration and cooking lesson. Thank you! I just
    ordered the Kitchenaid Artisian with the meat grinder. Can’t wait to make
    my own sausages.

    Reply
  13. Mark O’Brien

    GREAT video and very informative, especially for the first timer. I’m
    getting a Kitchen Aid 600 for Christmas and can’t wait to make and grill
    some of these babies (along with a Thai sausage recipe from the Pok Pok
    cookbook). I’m wondering if Eric or anybody has a truly authentic recipe
    for Lithuanian Kielbasa? We always have it at Christmas along with Klatskis
    (sort of a perogi stuffed with farmer’s cheese). There are some recipes on
    the web. Most include garlic, onion, salt pepper, mustard seed and allspice
    with the pork butt butt. Love to know if anyone has a good one.

    Reply
  14. praxisnode

    its actually fortunate for the lamb they they are not being eaten much
    these days , wouldn’t you agree?;)

    Reply
  15. Alain Bradette

    no the blade is not close to his fingers at all.

    Reply
  16. safae hope

    i don’t know why i choosed to watch this right after porn 

    Reply
  17. Jennifer Grabert

    This is AMAZING. It looks so easy. I just got a Kitchenaid mixer and the
    grinder with my bonus. I was recently diagnosed with celiac and while I
    love the local shop’s chicken sausage, they can’t guarantee it won’t be
    contaminated so I decided to make my own. I can’t believe how easy it
    really is. Thanks for posting, I will be trying some of these out very
    soon!

    Reply
  18. dalevlog

    he definitely shows the more modern ways of making sausage, i recently just
    put a video of how my family makes italian sausage in the traditional way
    which im sure many of you might enjoy

    Reply

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