I finally did it!!! I made some Homemade Pork Sausages last night!! I have been wanting to make some since Dillon bought me a combination grinder/pasta maker/sausage stuffer gadget but didn’t actually get around to it until yesterday!
After a bit of a learning curve lol, they really were easy to make. Chris BBQed them for he and Dillon last night for dinner and both really enjoyed them!
I had read somewhere that it is best to have the meat you are grinding partially frozen to make it easier but mine was fully thawed and I had no problem feeding it through the grinder. I don’t know if this was just because it was pork tenderloin or not but thawed worked fine for me.
I used 2 pork tenderloin to make the sausages and ended up with about 20 – approximately 1 inch by 6 inch sausages. These will be a great addition to the bbq rotation! Next time I want to try to make some Buffalo Chicken sausages!
Here are my ingredients. I started with just a basic sausage for my first attempt, so there are a minimum of ingredients.
I got my grinder ready to go and cut the pork tenderloin into easy to grind pieces, about 2 x 2 inches, and put my sausage casing in warm water to soften it.
I ran all the pieces through the grinder. (This was the first of my learning curve issues. I tried to run it through the fine mincing blade and it would push through. Once I switched to the bigger blade it was clear sailing!)
Added the salt, pepper, ground coriander, minced garlic and ice water….
And mixed it all up.
Now it was time to run it through the grinder again with the sausage attachment. ( This was the second of my learning curve issues. It took me a few “Single” sausages before I realized I had to feed as much of the softened casing as I was going to use over the sausage attachment in order to get the sausage “links”)
This is how they looked once I ran them through and wound up the links in between each sausage link. I had troubles getting some of the ends to stay wound but I figured that was going to burn off during cooking anyways and didn’t stress too much about it.
I kept out the number of sausages I needed for that night’s dinner and froze the rest of them, divided into meal sizes in freezer bags.
As I mentioned above, Chris BBQed them for dinner last night with a bit of sauce and they were a huge dinner success!
And this is Jeffy… one of our cats (named after Jeff Gordon) “helping” Chris with the BBQ lol!
Homemade Pork Sausages
Preparation Time: 2 hours Grilling Time: 20 minutes Servings: makes about 20 sausages
- 3 lbs. pork tenderloin
- 1 cup ice water
- 3 tsp. minced garlic
- 1 tsp. ground coriander
- 2 tsp. salt
- 2 tbsp. ground black pepper
- 1 x sausage casings
- Place sausage casings in warm water to soften.
- Cut tenderloin into small pieces, about 2 x 2 inches.
- Feed pork pieces into meat grinder using large mincing blade.
- Mix ground pork with ice water, ground coriander, minced garlic, salt and pepper, mixing well.
- Feed softened sausage casing over the end of the sausage stuffer attachment of the grinder.
- Start feeding the ground pork mixture back through the grinder, filling the sausage casings.
- Wind ends of casings to hold sausage meat in casings.
- Grill for about 20 minutes until cooked through.
- (These could also be cooked in a frying pan or in the oven if preferred)