How To Make Sausage
How To Make Sausage is a easy American recipe that serves 6. 200 calories per serving. Recipe by HowToBasic on YouTube.
Prep: 15 min | Cook: 30 min | Total: 1 hr
Cost: $28.49 total, $4.75 per serving
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
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
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
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
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
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
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
Dietary info: Contains meat, Gluten‑free if natural casings are used
Ingredient Substitutions
- Instead of Ground Beef: Ground turkey, Ground lamb
- Instead of Ground Chicken: Ground turkey, Ground pork
- Instead of Ground Pork: Ground beef, Ground turkey
- Instead of Sausage Casings: Synthetic casings, no casing – form patties
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Mixing Bowl
- Meat Grinder (optional)
- Sausage Stuffer or Funnel
- Large Skillet or Frying Pan
- Tongs
- Instant‑Read Thermometer (optional)
- Plate or Serving Tray
Critical Steps — Do Not Skip
- Keeping the meat cold while stuffing to prevent fat melt.
- Ensuring the oil is properly heated before adding sausages.
- Flipping the sausages regularly for even cooking.
- Checking internal temperature to guarantee safety.
Chef Tips from the Video
- Chill the meat and the mixing bowl for 15 minutes before stuffing for a tighter bite.
- Add a pinch of ice water to the meat mixture to keep it moist.
Troubleshooting
Sausage casing bursts during cooking.
Do not over‑stuff the casing and prick any air pockets before cooking.
Sausages are pale and undercooked inside.
Lower the heat and cook a bit longer, or finish them in a preheated oven at 180°C for 5‑7 minutes.
Storage
Refrigerator: Store cooked sausages in an airtight container for up to 3 days.
Freezer: Freeze raw, uncooked sausages in a zip‑top bag for up to 2 months.
Room temperature: Do not leave cooked sausages at room temperature for more than 2 hours.
Make-Ahead Tips
- Stuff all three types of sausages, separate them on a tray, and freeze raw links before cooking.
- Cooked sausages can be reheated gently in a skillet or microwave.
Frequently Asked Questions
What is the cultural significance and history of homemade sausages in American cuisine?
Sausages have been a staple in American cooking since colonial times, brought by European immigrants who adapted their traditional cured meats to local ingredients and fresh‑meat grilling.
What are the traditional regional variations of sausage in the United States?
Regional varieties include New England breakfast links, Southern hot links, Chicago Italian beef sausages, and Texas chorizo, each reflecting local spices and meat preferences.
How is homemade sausage traditionally served in American households?
Fresh sausages are often pan‑fried or grilled and served for breakfast with eggs, on a bun with condiments, or alongside sauerkraut and potatoes for dinner.
What occasions or celebrations feature homemade sausage in American culture?
Homemade sausages are popular at backyard barbecues, Fourth of July picnics, Thanksgiving side dishes, and family gatherings where cooking together is part of the celebration.
What authentic ingredients are essential for traditional American fresh sausage versus common substitutes?
Traditional American fresh sausage uses ground pork or beef, natural casings, and simple seasonings like salt, pepper, and sometimes sage; substitutes can include ground turkey or synthetic casings, but flavor may differ.
What other American dishes pair well with homemade beef, chicken, and pork sausages?
Serve the sausages with mashed potatoes, coleslaw, baked beans, or a simple green salad; they also complement eggs for a hearty breakfast plate.
What are the most common mistakes to avoid when making homemade sausages following the HowToBasic video?
Common errors include letting the meat warm up too much before stuffing, over‑packing the casings, and cooking at too high a heat which can burn the exterior while leaving the interior undercooked.
Why does this HowToBasic sausage recipe use pan‑frying instead of grilling?
Pan‑frying provides quick, even heat control and allows the cook to flip the sausages frequently, matching the video’s emphasis on regular turning for uniform cooking.
Can I make these homemade sausages ahead of time and how should I store them?
Yes, you can stuff and freeze the raw sausages for up to two months; thaw in the refrigerator before pan‑frying, or cook them directly from frozen with a slightly longer cooking time.
What texture and appearance should I look for when the sausages are perfectly cooked?
The sausages should have a golden‑brown crust, firm to the touch, and an internal temperature of 71°C (160°F) for pork/beef or 74°C (165°F) for chicken; the juices should run clear.
What does the YouTube channel HowToBasic specialize in?
The YouTube channel HowToBasic is known for comedic, over‑the‑top cooking videos that often feature exaggerated messes and surprise twists while still demonstrating a basic recipe concept.
How does the YouTube channel HowToBasic's approach to cooking differ from other cooking channels?
HowToBasic mixes slapstick humor with minimal verbal instruction, focusing on visual chaos rather than detailed culinary technique, which sets it apart from instructional cooking channels that prioritize step‑by‑step clarity.
Last updated: September 6, 2026
