The SECRET to Homemade Sausage — The Old-Fashioned Way
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2026年07月21日
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There is a thing folks buy every week without ever a thought of making it themselves, and it is one of the most satisfying things you can make in a kitchen, and one of the thriftiest. I mean sausage. Making your own sausage from scratch, from plain meat and your own seasonings, ground and mixed and stuffed by your own hand.
Most folks think of sausage as a mystery, a thing that can only be made in a factory, and they have good reason to wonder, for a great deal of the sausage sold in stores is a questionable business, often made from the cheapest scraps bound with fillers and water and a long list of preservatives. When you make your own, you know exactly what is in it, every bit, because you put it there. Good meat, good fat, honest seasonings, and nothing else.
And here is the heart of why the old farms made their own: pure thrift. When a family butchered an animal, they ground up the trimmings and tougher cuts and the odd bits, and rather than waste a scrap, turned the humblest parts of the animal into some of the most delicious eating there is.
WHAT YOU NEED (fresh sausage)
Good meat with a fair bit of fat (about 1 part fat to 3 or 4 parts lean)
Salt and plenty of black pepper
Your chosen seasonings (sage and thyme for breakfast sausage; garlic and paprika for a savory dinner sausage; fennel for an Italian style; red pepper for heat)
A splash of very cold water, to help it bind
Natural casings, if you want links (or leave it loose as bulk sausage)
Here is what you will learn:
✔ Why sausage needs fat, and the right lean-to-fat ratio
✔ Why you keep everything cold when you grind
✔ How to grind with a plain hand grinder, no electricity needed
✔ How to season it, with a few honest starting blends
✔ The old fry-a-bit-and-taste trick before you commit the batch
✔ Why mixing until tacky makes a better sausage
✔ Bulk sausage vs. stuffing links by hand
✔ How to stuff casings without bursting them
✔ The honest, simple safety of FRESH sausage (treat it like raw meat)
✔ The honest truth about cured and smoked sausages, and why they are different
You do not need a factory. You need good meat, honest seasoning, and your own grinder. And once you fry up a patty of sausage you made and seasoned yourself, you will understand what the old kitchens always knew, that sausage was never a factory's secret, only good meat and honest seasoning, ground and mixed by your own hand.
A NOTE ON SAFETY: This shows FRESH sausage, which you keep cold and cook thoroughly, like any raw ground meat. Cured, smoked, and dried keeping sausages (summer sausage and the like) are a different and more serious matter that require curing salt and exact methods for safety. If you want to make those, seek out proper, careful curing instruction and follow it exactly.
Now tell me something down in the comments. Did anyone in your family make their own sausage, and what did they season it with? Every family and region had its own blend, and I would dearly love to gather the old recipes. And what would you season yours with? Tell me.
Next time I am going to show you the very best thing to do with a bit of this fresh sausage, and the thing I promised you alongside those biscuits, homemade sausage gravy, that thick, rich, creamy, peppery gravy spooned hot over a split biscuit. Next time, sausage gravy.
Until then, take good care of the ones at your table. And keep a kitchen that knows sausage was never a factory's secret, only good meat and honest seasoning, ground and mixed by your own hand.
#homemadesausage #sausage #sausagemaking #fromscratch #scratchcooking #amishcooking #homestead #selfreliance #butchering #breakfastsausage #oldfashioned #cookingfromscratch #meatgrinding #homesteading #pennsylvaniadutch
https://eliasyoder.com
There is a thing folks buy every week without ever a thought of making it themselves, and it is one of the most satisfying things you can make in a kitchen, and one of the thriftiest. I mean sausage. Making your own sausage from scratch, from plain meat and your own seasonings, ground and mixed and stuffed by your own hand.
Most folks think of sausage as a mystery, a thing that can only be made in a factory, and they have good reason to wonder, for a great deal of the sausage sold in stores is a questionable business, often made from the cheapest scraps bound with fillers and water and a long list of preservatives. When you make your own, you know exactly what is in it, every bit, because you put it there. Good meat, good fat, honest seasonings, and nothing else.
And here is the heart of why the old farms made their own: pure thrift. When a family butchered an animal, they ground up the trimmings and tougher cuts and the odd bits, and rather than waste a scrap, turned the humblest parts of the animal into some of the most delicious eating there is.
WHAT YOU NEED (fresh sausage)
Good meat with a fair bit of fat (about 1 part fat to 3 or 4 parts lean)
Salt and plenty of black pepper
Your chosen seasonings (sage and thyme for breakfast sausage; garlic and paprika for a savory dinner sausage; fennel for an Italian style; red pepper for heat)
A splash of very cold water, to help it bind
Natural casings, if you want links (or leave it loose as bulk sausage)
Here is what you will learn:
✔ Why sausage needs fat, and the right lean-to-fat ratio
✔ Why you keep everything cold when you grind
✔ How to grind with a plain hand grinder, no electricity needed
✔ How to season it, with a few honest starting blends
✔ The old fry-a-bit-and-taste trick before you commit the batch
✔ Why mixing until tacky makes a better sausage
✔ Bulk sausage vs. stuffing links by hand
✔ How to stuff casings without bursting them
✔ The honest, simple safety of FRESH sausage (treat it like raw meat)
✔ The honest truth about cured and smoked sausages, and why they are different
You do not need a factory. You need good meat, honest seasoning, and your own grinder. And once you fry up a patty of sausage you made and seasoned yourself, you will understand what the old kitchens always knew, that sausage was never a factory's secret, only good meat and honest seasoning, ground and mixed by your own hand.
A NOTE ON SAFETY: This shows FRESH sausage, which you keep cold and cook thoroughly, like any raw ground meat. Cured, smoked, and dried keeping sausages (summer sausage and the like) are a different and more serious matter that require curing salt and exact methods for safety. If you want to make those, seek out proper, careful curing instruction and follow it exactly.
Now tell me something down in the comments. Did anyone in your family make their own sausage, and what did they season it with? Every family and region had its own blend, and I would dearly love to gather the old recipes. And what would you season yours with? Tell me.
Next time I am going to show you the very best thing to do with a bit of this fresh sausage, and the thing I promised you alongside those biscuits, homemade sausage gravy, that thick, rich, creamy, peppery gravy spooned hot over a split biscuit. Next time, sausage gravy.
Until then, take good care of the ones at your table. And keep a kitchen that knows sausage was never a factory's secret, only good meat and honest seasoning, ground and mixed by your own hand.
#homemadesausage #sausage #sausagemaking #fromscratch #scratchcooking #amishcooking #homestead #selfreliance #butchering #breakfastsausage #oldfashioned #cookingfromscratch #meatgrinding #homesteading #pennsylvaniadutch
