Step 1

Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.

Step 2

Prepare all of your seasonings

Step 3

Grind your very chilled meat on a course plate

Step 4

Add your seasonings and any ice cold liquid to your mince meat and begin to gently mix the chilled ground meat. Be sure not to overmix (you are just looking to incorporate all of your liquids and seasoning). Refrigerate for at least 2 hours.

Step 5

Rehydrate and rinse out your casings. Stuff your mince meat into the casings and wrap into a coil.

Step 6

You can let your sausage rest in the refrigerator overnight to allow the flavors to develop more or cook immediately

Step 7

Cook on a BBQ pit, a griddle, or over an open fire and enjoy. Cook to an internal temperature of 150f (65.5c) for pork or 140f (60c) for beef.