Homemade Sausage

Homemade Sausage

  • Preparation 45 min
  • Chilling 12 h
  • Makes 4 to 5 dozen, approximately
  • Freezes Yes
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs



    • 4 cloves garlic, halved
    • 3/4 cup (180 ml) white wine
    • 6 meters (20 feet) natural hog casings (see note) (125 g/1/4 lb), approximately
    • 1 pork shoulder, about 14 lb (6.5 kg), bone removed and trimmed of some fat (see note)
    • 1/4 cup (60 ml) salt
    • 2 tablespoons (30 ml) crushed red pepper flakes
    • 4 teaspoons (20 ml) ground black pepper


Note from Ricardo

The casing we used is sold packed in salt at most butcher shops. Ask your butcher for the quantity of casing you’ll need. If you think you have too much, don’t rinse it all to remove salt: casing can be stored in the refrigerator for a few months or may even be frozen. And if you don’t have enough casing; shape remaining seasoned meat into patties or small balls for later use.

The sausage pricker is a small kitchen accessory with a plastic handle and stainless steel spikes. It saves time when the moment arrives to prick sausages. There are different models on the market. When you ask your butcher to trim fat off the pork shoulder, specify that you want a thin layer of fat left on meat.

Personal Note