The low sodium sausage project has been on our mind for quite some time, with childhood memories stuffed with sausage remembrances, be it from the family farm or grandma’s home kitchen.
Knowing what goes into your sausage and be able to select your cuts of meat feels great and all that stuff on the food labels no one can pronounce is not going into our sausage.
Straight to Recipe
Part 1 got us set up with the right equipment and supplies from a sausage store. Our kitchen was equipped with an old cast iron hand cranked number 5 meat grinder, but with no accessories available anymore, we decided to step it up, to a number 10, complete with a set of dies and stuffing tubes, stainless steel, but still hand cranked.
It’s heavy duty, easy to store and disassembled after each use just goes into the dishwasher; it is old fashioned but very little to break and after the first try it turns out to be just fine for a couple of pounds of sausage. The grinder can be used in grinding mode or as a sausage stuffer or you could grind and stuff in one go.
Most sausage making supply stores offer home packs of casings and cures, which is all you need to feed a few hungry mouth. We went for the all natural casings, naturally, hog, sheep, beef middles and natural celery juice powder cure. The celery cure is not officially recognized as a cure, because it does not contain the nitrates of commercial cures and therefore products cured with this are officially called uncured; it seems to work just fine, which you will see in part 2.
Here is the starter set.
Meat grinder, ours is a stainless steel hand cranked number 10 with a set of dies, knife and stuffing tubes, typically a set of three for different casings. So far our favorite die is a 3/8”, which makes a nice, more home-style coarse sausage.
A sturdy counter or board to clamp your grinder on.
Stainless steel trays, instead of bowls we found shallow steam table trays more useful because they fit much better under the grinder. Those can be found in kitchen supply stores. You will need two of the same size, one for ice the other one for your meat, while you are there get the lids as well, they will come in handy.
This is really all you need to start your hazardous sausage adventure.
**This is an independent video. Products shown in the video are not sponsored. **