Wednesday, August 8, 2012

Homemade Sausage {w/ NO meat grinder}

Unfortunately I am not a proud owner of a stand mixer with a meat grinder attachment. SO I had to figure out something else.

So when I buy a huge pork loin I usually cut it into three cuts myself- a roast, pork chops and "pork tenderloins".  But I always have some large scraps that are still good- but are either too marbled for our taste or just separate from the larger part of the loin (ya know what I mean? it is usually a darker shade of meat).  Anyway- I hate throwing away food- so I figured hey I could grind this into my own sausage, I mean, that's exactly what they do at the store- but now I know exactly what's going into it. 

These sausage will have a slightly different texture because we are not using a meat grinder- but honestly these were some of the best sausages I've ever had- and you can customize them to be any flavor! even breakfast sausage! {the key here is fresh herbs}

Even the sausage connoisseur hubby gave it two thumbs up ;)


  • about 1 lb of pork loin scraps, cut into small cubes so it's easier for the food processor
  • 3 strips of fresh rosemary, chopped fine
  • 2 strips of fresh thyme, chopped fine
  • 1/2 cup of breadcrumbs (fresh if you have) (more if the meat feels too moist)
  • 2 tsp of salt
  • lots of freshly cracked pepper
  • about 1/2-3/4 cup of grated cheese (I used pecorino and parm mixture)
  • small pinch of ground fennel seeds (I buy these whole and crush them myself-this is what makes that signature sausage taste)
  • good pinch of red pepper flakes (bc I like it spicy)


  1. Remove any unnecessary or larger pieces of fat from the pork scraps before cutting them into small cubes that your food processor can handle (I ground the meat in two batches)
  2. When it's broken up well- add to a bowl and kind of go through it with your fingers to make sure the meat is well "ground". Pikc out any larger fatty pieces that didn't grind correctly.
  3. Add everything else and mix together.
  4. Shape into sausages. Then I cook them in a glass casserole dish at 400 degrees F for about 25-30 minutes or until brown and crispy on the outside.
  5. You can even freeze these.
  6. Serve along side my Zucchini Spaghetti!


Christine said...

This looks absolutely amazing and I am definitely going to try this.

Brianne said...

the cheese and rosemary in it will blow your mind- I even made a couple into burgers- simply wow.

Spatulas On Parade said...

Dawn here, one of your fellow host on FFF. Stopping by to "follow" you.
I like the idea of making sausage even without a grinder. Look and sound good.

Sophia said...

wow nice food. Big thanks to you for sharing such great information.

addisonkumar758 said...

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Richard C. Lambert said...

As I write this, the rain pounding down outside the coffee shop in Duncan, BC, I am amazed at the good fortune we had this past weekend riding the ridges of the Tofino Inlet and Deer Bay. meat grinder

Narasiman Ramachandran said...

Your blog is extremely brilliant. Quality contents are here.
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Md Shohidul Islam Robin said...

Nice post. Do you feel that Meat Mincing Machine is way better than butchers?

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