making sausages at home

Techniques

Making Liver Sausages at Home

Liver sausage can range from silky and spreadable to coarse and rustic, but the basic principles are surprisingly approachable. Learn how liver, meat and fat work together, why many recipes pre-cook some ingredients, how texture is controlled and how excellent liver sausage can be made in an ordinary home kitchen.

Fresh Sausages

Chorizo Fresco – Fresh Spanish Sausage with Pimentón & Red Wine

A bold and aromatic Spanish fresh sausage made with pork, pimentón, garlic and red wine. Unlike dry-cured chorizo, Chorizo Fresco requires no drying or maturation and is cooked fresh on the grill, in a pan or as part of rustic Spanish dishes.

Emulsified Sausages & Charcuterie

Dieter's Signature Leberkäse – Cheddar, Peppers & Chilli

My personal take on traditional Leberkäse combines a smooth beef and pork base with lactose-free cheddar, pickled peppers, mushrooms, onion and fresh chilli. Rich, savoury and gently spicy, it's a Leberkäse that has developed around the flavours we enjoy in our own kitchen.

Want to Try Sausage Making? You Don't Need a Grinder or Stuffer

Want to discover whether homemade sausage making is for you before buying any equipment? With a little help from your butcher, a kitchen funnel and the handle of a wooden spoon, you can make your first small batch at home. That's exactly how I made my first sausages.

Fresh Sausages

Merguez – Spicy North African Lamb Sausage

A bold North African sausage traditionally made with lamb or lamb and beef, seasoned with paprika, chilli, cumin and coriander. Deep red, aromatic and pleasantly spicy, Merguez is especially delicious grilled and served with bread, couscous or grilled vegetables.

Fresh Sausages

Thai-Style Sticky Rice Sausage

A bold and aromatic Thai-inspired sausage combining fragrant herbs, fresh garlic, curry spices and fish sauce with the distinctive texture of sticky rice. Rested overnight to develop its flavours, it's especially delicious grilled over the BBQ until juicy and beautifully browned.

Techniques

Single Grind vs Double Grind: When to Use Each

Single grind or double grind? The answer depends on the sausage you're making. Learn how grinding method and plate size influence texture, fat distribution and the character of your finished homemade sausages.

Getting Started

Grilling Sausages: How to Get Them Juicy, Browned and Perfectly Cooked

Great grilled sausages should be juicy inside with a beautifully browned casing outside. Learn how to grill fresh and pre-poached sausages, control the heat and avoid split casings, burnt outsides and undercooked centres.

Getting Started

Linking Sausages: Twisting and Tying Your Sausages

Once your casings are evenly stuffed, it's time to turn that long coil into individual sausages. Learn two traditional ways of forming sausage links: alternating twists for bratwurst and BBQ sausages, and tying with string for larger sausages, salami and cold cuts.

Getting Started

Mixing & Protein Binding: The Secret to Better Sausage Texture

Grinding gives your sausage its texture, but proper mixing is what holds everything together. Learn how salt, cold temperatures and thorough mixing develop the protein bind needed for juicy sausages with a firm, cohesive texture.

Poached Sausages

Mediterranean Chicken & Herb Sausage

A juicy Mediterranean-inspired chicken sausage with sun-dried tomatoes, fresh basil and garlic. Gently poached for a tender texture, then ready to grill, pan-fry or enjoy cold.

Getting Started

Grinding Meat Correctly for Homemade Sausages

Grinding meat is much more than simply feeding it through a meat grinder. Learn how to choose the right grinding plate, recognise a good grind and avoid common mistakes that can affect the texture of your homemade sausages.

Getting Started

Why Keeping Everything Cold Matters

One of the simplest ways to improve your homemade sausages is to keep your meat, fat and equipment cold throughout the entire process. Learn why temperature matters and how this simple habit can dramatically improve the quality of your sausages.

Getting Started

Food Safety for Homemade Sausage Making

Making your own sausages is both enjoyable and rewarding, but good food safety should always come first. Fortunately, following a few simple rules will help you produce delicious homemade sausages safely and with confidence.

Getting Started

How a Plastic Funnel and a Wooden Spoon Started My Sausage-Making Journey

Every sausage maker has to start somewhere. Mine didn't begin with expensive equipment or a professional butcher's shop—it started with a packet of Thai sausage seasoning, a plastic funnel, a wooden spoon and a lot of enthusiasm.

Getting Started

Understanding Fat: The Secret to Juicy Homemade Sausages

Fat is one of the most misunderstood ingredients in sausage making. Learn why it's essential, how much you need, and how choosing the right fat can transform the flavour, texture and juiciness of your homemade sausages.

Poached Sausages

Spicy Chicken Bratwurst with Harissa

Looking for something a little different? This spicy chicken bratwurst combines juicy chicken thighs with pork back fat, aromatic spices and the gentle heat of harissa to create a flavour-packed sausage that's perfect for the barbecue or frying pan.

Getting Started

You Don't Need a Butcher's Shop to Make Great Homemade Sausages

Have you always wanted to make your own sausages but thought you needed expensive commercial equipment? The truth is, you can produce delicious homemade sausages in an ordinary home kitchen using practical equipment that won't break the bank.