Making your own sausage at home is not so difficult as it sounds. Here’s all you need to a successful homemade sausage recipe:

1 lb. 4 oz. salt
Black pepper, mix with salt        
1-1/2 tablespoon of Cinnamon
1 tablespoon allspice
1-1/2 teaspoon nutmeg
2 tablespoons garlic salt
2-1/2 tablespoons sugar
1 gallon burgundy wine
50 lbs meat, 70% pork, 30% beef, or 100% pork if they are lean butts.

Special equipment needed:

Meat grinder with coarse and fine dies
Casings
Sausage stuffer
Wooden rack to hang the sausage to dry

Method:

1.Slice your meat  and fat into chunks

2.Mix all the spices

3.Add the sugar and salt and mix again

4.Freeze meat at least 30mins.

5.After your sausage mixture has chilled grind the fat and gristly meat

6.Grind the lean meat through a ½” plate

7.Bring out your sausage stuffer, which should have been refrigerated. Run warm water through your sausage casings.

8.Slip the casing unto the stuffing tube

9.Stuff the meat into the stuffer

10.After you have finished stuffing, you may create links of your own

11.Hang your sausages to the wooden rack to dry

For an authentic Swiss/European sausage experience, dine with us at Old Swiss Inn!

Sources:

http://goo.gl/Dx1eyh

http://goo.gl/3oSn2t.