It's pretty easy to tell someone how to make sausage, but it's even easier to show them.
I'll explain the actual sausage making process and include some photos I took at a recent session where I made a small batch of fresh hot Italian sausage.
These instructions for sausage making are pretty basic: If you
learn them (and it isn't hard), you can use the same steps for just
about any sausage recipe you choose. It's all just a matter of changing
the ingredients and/or size of the project.
What About Curing and Smoking?
Every sausage recipe starts with a fresh sausage mix. To produce a cured sausage you simply add the sodium nitrate/nitrite curing salt to the meat. I usually do this when I add the spices.
The process of smoking your cured sausage is broken down into several steps:
The subject of smoking deserves instructions of its own. You can find them by
Clicking here for Smoking Instructions.
Every sausage that I can think of starts the same way. Learn to make sausage in the fresh, basic form first. Then it is just a matter of adding simple steps to that technique and you can produce any sausage you want
Step by Step Basic Instructions