Sausage party

It started, as these things often do, on a whim and a sale.

Wandering through our local supermarket this weekend, I noticed massive chunks of pork leg and pork shoulder, discounted to about a third of their normal price. Clearly, a ridiculous purchase for a two-person household, no matter how cheap. But, by the time I headed to the checkout, I had 17 lbs of pork in my cart and a plan in mind.pork-pic

Well, two plans, in fact. First – sausage. My much-loved Cuisinart stand mixer came equipped with meat-grinding and sausage stuffing attachments that have, until now, only been used to make gnocchi. (A recipe for another day!) Matt and I are both a generation removed from farming, but he has fond memories of butchering bees with with German grandparents. And as a guy who rarely forgets anything he’s learned (but plenty that he’s told), he was confident we were up to the task.

sausage pic.jpgEnd result? After about three hours of labour, and a change of course from manufactured casings to real-deal hog intestines, we’ve got a freezer filled with five varieties of sausage – enough to keep us going until the next sale strikes.

Homemade sausage


  • Pork leg or shoulder (10 to 20 pounds)
  • Sausage casings (follow directions on package – real intestine needs to be rinse and soaked, manufactured can be used as is)
  • Seasonings and additions (5 options below)


  • Cut pork into long, thin strips (approx.. 2 wide)
  • Using a meat grinder, process into ground pork
  • Add desired ingredients and seasonings, mixing well
  • Attach prepared casing to sausage-stuffer attachment on stand mixer. Tie a knot in the end to seal.
  • Using sausage-stuffer attachment on stand mixer, process sausage into prepared casings
  • Freeze meal-sized servings in coils
  • Cook in your preferred method – grilling, baking or pan-frying recommended.

Five flavour combinations to consider

  • Blueberry-maple-thyme
    • In a food processor, combine 1 cup fresh or frozen blueberries, ½ cup maple syrup, 2 tbsp. thyme leaves, 1 tsp. cracked black pepper
    • Mix into 3 lbs. sausage meat before processing into casings


  • Spicy Italian
    • Mix into 3 lbs. sausage meat:
      • ¼ cup fresh basil, ¼ cup fresh parsley, ¼ cup fresh oregano, all minced
      • 2 cloves garlic, minced
      • 2 tbsp. balsamic vinegar
      • 1 tbsp. lemon-infused olive oil
      • 1 tbsp. crushed chili pepper


  • Asian pear with sesame and soy
    • Mix into 3 lbs. sausage meat:
      • 1 Asian pear, grated
      • 3 tbsp. soy sauce
      • 2 tbsp. sesame oil
      • 1 tbsp. chopped garlic
      • 1 tbsp. chopped ginger
      • 1 tbsp. Chinese 5-spice powder


  • Honey garlic
    • Mix into 3 lbs. sausage meat:
      • 3 tbsp. chopped garlic
      • ¼ cup honey
      • 1 tsp. soy sauce


  • Red wine and French herbs
    • Mix into 3 lbs. sausage meat:
      • ½ cup good red wine (Remember – if it’s not good enough to drink, it’s not good enough to cook with!)
      • ¼ cup herbes de Provence

As for the second plan? We’ve almost convinced ourselves to try making a Prosciutto ham, which, if we start now, would be ready for Christmas. All we need is a wooden box, a lot of salt and a little luck. Watch this space for details.

4 Comments Add yours

  1. Nip says:

    Awesome photo!


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