How to Stuff Sausages Like a Pro

Serves: 5



Making sausage at home isn’t difficult, but you do need some special equipment. The traditional tool is a sausage funnel, a slender, tapering tube that fits over the end of a meat grinder. The casing is pulled over the tube, which extrudes the sausage mixture inside.

Some modern mixers, such as KitchenAid, have both meat grinder and sausage stuffer attachments. There’s also a more elaborate stuffer that looks like a large elbow pipe with a tapered tube at one end and a hand-pumped piston at the other. Lowering the piston forces the sausage mixture through the tube into the waiting casing. Such devices can be ordered by mail from the Richard S. Kutas Co., 1067 Grant Street, Buffalo, New York 14207. In a pinch you can use a piping bag filled with a large round tip for stuffing sausage.

Sausage casings: These are available at butcher shops, ethnic markets, and some supermarkets. To prepare them for use: Soak for 1 hour in several changes of cold water. Drain, then pull one end of the casing over the end of the faucet in your kitchen sink. Gently ease the cold water tap on and let the running water rinse out the inside of the casing for 5 minutes.

To stuff the sausage casing: Attach the sausage-stuffing tube to your meat grinder and fill it with the meat mixture or fill whatever sausage-stuffing device you are using. Remove the casing from the faucet and, starting at one end, gather it onto the nozzle of the sausage stuffer (much as a woman might gather a stocking as she prepares to put it on) make sure the casing isn’t twisted. When only 2 or 3 inches of the casing are left dangling, knot the end tightly. Holding onto the casing so the flow of the meat mixture into the casing is controlled, pump the handle or crank the meat grinder to force the mixture into the casing, packing the casing firmly but not to the bursting point after every 4 to 6 inches, give the casing a couple of tight twists to make individual links. If air pockets form, you can deflate them by piercing the casing with the point of a sharp needle (just be careful the needle doesn’t end up in a sausage!). When the filling is used up and/or the casing is filled, remove the end of the casing from the sausage stuffer and either tie a knot in it or tie it closed with a short length of string.

If you are using a piping bag: This method will take longer, and you might find it a bit awkward at first, but it will get the job done. Remove the casing from the faucet and cut it into 20-inch lengths. Knot one end. Fit a large piping bag with a 1/2-inch round tip. Place some of the meat mixture in the bag (don’t fill it too full) and pull the open end of the casing up over the tip, gathering it as much as possible. Squeeze the bag with one hand, holding the top of the casing with the other the sausage mixture will flow neatly into the casing. Refill the bag as necessary. Make 3 to 4 individual links and finish off the casing as described above. Repeat with the remaining casing.

This How to Stuff Sausages Like a Pro recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
A Day with Najmieh Batmanglij: The Persian Grill
A Few Shark and Bake Tips
A Griller's Guide to the World's Chiles
A Marinating Tip
A New French Paradox
A Special Word About Ground Meat, Burgers, and Sausages
A Traditional Barbacoa
Aleppo Pepper
Approximate Times for Rotisserie Cooking
Barbecue Alley: The Mexican Grill
Barbecue Countdown
Barbecue from the Land of Morning Calm:
Basmati Rice Five Ways
Beef Grilling Chart *
Black Gold
Bombay Tikka "Taco"
Butterflying a Flank Steak
Cleaning and Oiling the Grill
Cooking Hamburgers
Cooking With a Blowtorch
Cooking with Wood
Fish Grilling Chart*
From Hamburg to Hoboken: A Brief History of the Hambuger
Grate Expectations: Some Tips on Grilling Vegetables
Grating Citrus Peel
Grilled Rujak
Grilling Indoors
Grinding It Out
Ground Meats Grilling Chart
Hawkers' Center
How to Butterfly Pork or Beef
How to Butterfly Short Ribs for Korean-Style Grilling
How to Cut Up a Chicken
How to Dry Fennel Stalks
How to Grill Perfect Chicken
How to Grill Perfect Chicken Halves and Quarters
How to Grill Perfect Fish Fillets
How to Grill Perfect Vegetables Every Time
How to Grill a Whole Grilled Fish
How to Grill the Perfect Fish
How to Grill the Perfect Whole Chiken
How to Grill the Perfect Whole Fish
How to Make Scallion Brushes
How to Peel and Devein Shrimp
How to Skin and Bone Fish Fillets
How to Spatchcock a Chicken or Game Hen
How to Stuff Sausages Like a Pro
How to Unskewer Shish Kebabs
How to grill a perfect steak
How to grill with out a grate
How to make ricw powder
How to prepare fresh coconut
How to rinse and dry Cilantro
How to rinse salad greens
How to toast seeds, nuts, and breadcrumbs
In pursuit of the best Tuscan Steak
Jerk: The Jamaican Barbecue
Lamb Grilling Chart
Larding the Beef
Making crosshatch grill marks
Matambre: A hunger-killer from South America
Mesclun Mix
Of Koftas, Lyulas, and Seekh
On trimming fat from meat
Pit Cooking
Pork Grilling Chart
Pork the Italian Way
Poultry Grilling Chart*
Shellfish Grilling Chart*
Stalking the Elusive Grilled Snail
Stuck on Sate: The Indonesian Grill
The Afghan Grill
The Argentinian Grill
The Birth of the Kettle
The Brazilian Grill
The Four Styles of American Barbecue
The Indian Grill
The Japanese Grill
The Macanese Grill
The Moroccan Grill
The Most Famous Fish House in Indonesia
The Splendid Resaurant Karim
The Tale of Three Barbecues: The Thai Grill
The Ten Commandments of Perfect Grilling
The Turkish Grill
The Vietnamese Grill
To Render Chicken Fat
Types of Charcoal
Uruguay's Mercado Del Puerto
Vegetable Grilling Chart*
What to look for in a Grill
When You’re Feeling Less Than Brave
When to cover the Grill
When to use a Drip Pan
Whole Fish, Tikin Xik Style

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.