How To Make Sausage

Ingredients

• as needed Ground Beef (fresh, 80/20 lean‑to‑fat ratio for juiciness)
• as needed Ground Chicken (preferably dark meat for moisture)
• as needed Ground Pork (use pork with a little fat for flavor)
• as needed Sausage Casings (natural or collagen casings, rinsed and soaked per package instructions)
• 2 tablespoons Vegetable Oil (high‑smoke‑point oil such as canola or sunflower)

Instructions

1. Prepare the Meat

   Place each type of ground meat (beef, chicken, pork) into separate mixing bowls. If the meat is not already ground, run it through a meat grinder or pulse briefly in a food processor.

   Time: PT5M

2. Load the Sausage Stuffer

   Attach the sausage stuffer funnel to the casing and thread the soaked casing onto the funnel’s tube, leaving a few inches hanging free for tying.

   Time: PT3M

3. Stuff the Sausages

   Feed each meat mixture into the stuffer and gently push the meat through the casing, filling it evenly. Avoid over‑packing; the sausage should be firm but not bursting.

   Time: PT5M

4. Pre‑heat the Pan

   Place the skillet on the stove over medium heat and add the vegetable oil. Swirl to coat the surface evenly.

   Time: PT3M

   Temperature: Medium heat

5. Cook the Sausages

   Lay the sausages in the hot pan, making sure they are not crowded. Cook, turning every 2‑3 minutes, until the exterior is golden brown and the internal temperature reaches 71°C (160°F) for pork and beef, 74°C (165°F) for chicken.

   Time: PT15M

   Temperature: Medium heat

6. Rest and Serve

   Transfer the cooked sausages to a plate and let them rest for 2 minutes before serving. This allows juices to redistribute.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

12g

Carbohydrates

0g

Fat

15g

Fiber

0g