How to Make Sausages 

Sausage Making Equipment

 Grinder/Stuffer

 Plastic cutting board

 Sanitizing Solution Chlorine solution Strength

100 mg/L: half-teaspoon bleach in 1 litre of

water for sanitizing utensils in the sink

200 mg/L: 1-teaspoon bleach in 1 litre of

water spray bottle for sanitizing all surfaces

and equipment

Prior to using sanitizing solution utensils,

surfaces such as countertops and

food contact surfaces such as cutting

boards must be washed using warm

water and a detergent and rinsed

using clean water.

 Weigh scale

 Sharp knifes and sharpening stone

 String

 Containers and trays

 Hairnet and gloves

Sausage Making Ingredients.

 One deboned, skin off Berkshire pork shoulder. Keep Meat Cold at all Times

 Hog casings size 32/35. (Get some from your butcher)

 15 grams salt per kg

 1-teaspoon black pepper per kg.

 One 750 ml bottle of wine per 10 kg of meat.

 One lemon (slices for warm water to soak casings)

Method

 Wash well the hog casing and immerse in warm water with a few lemon slices. Untangle carefully.

 Trim off all sinew, and impurities in the meat

 Cut into long strips that fit easily in grinder

 Ground the meat

 Mix well with salt pepper and wine

 Form sausage mixture into palm size balls

 Stuff the casings

 Link the sausages

 Hang to dry in a cold ventilated room or rest in fridge for a few hours

 Cut into individual links

Freeze if not consumed in a couple days