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Tips for Making Sausage at Home

Courtesy of Chef Randall Cronwell, one of Portland, Oregon’s finest sausage makers

1. Cronwell suggests keeping the recipe simple. All you need are some herbs and seasonings, maybe a bit of red or white wine.

2. Keep everything very, very cold! This includes the meat, fat, and grinder – all must be kept COLD!

3. Depending on your recipe – use a combo of meats. Chef Cronwell likes a proportionate mixture of pork, veal, beef and lamb.  If you’re planning on making chicken sausage, keep it separate from other meats.  Using pork fatback with the chicken is ok.

4. Fat MUST be pork back fat.

5. Always make sure ingredients are fresh. This goes for herbs, spices and aromatics too.

6. What you’ll need:
a. Piping bags
b. Horn with a large tip
c. Hog casings – keep casings flushed and in fresh water
d. Kitchen Aid with attachment for grinding and stuffing

7. Prep it!
a. Grind meat and fat
b. Combine with seasonings and flavorings
c. Let stand overnight in the refrigerator to let flavors blend
d. Twice (or three times) combine the mixture again with your hands to get everything mixed properly

8. Stuff it! Or you can make patties, links or leave it as a traditional sausage rope.

Happy sausage-making to you.

Best, Ashley
On Behalf of Oregon Culinary Institute


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