The most exciting part about owning my very own KitchenAid Artisan Stand Mixer (thank you again to my awesome brothers who purchased it for my birthday several months ago!) is the ability to make my own sausages from scratch!

I guess my love for savoury over sweet was really evident when I decided the first thing I wanted to make with my KitchenAid was sausages, and not macarons or cake.

Homemade Italian sausages, pork shoulder, parsley, garlic, fennel seeds, cayenne pepper, paprika, wine

Best places to buy sausage casings in Sydney
Quite a few have already asked about this, so here’s my experience with hunting down natural hog casings (read this if you’re unsure of which casings you should use). Most gourmet butchers will be able to order them in or keep some aside for you. Call ahead to confirm. I bought mine from Hudson Meats in Surry Hills but may look into bulk quantities from The Casing Boutique when I make my next batch!

They are sold salted, so the casings need to be rinsed under running water and/or soaked in water before use.

Sausage casings bought from Hudson Meats in Surry Hills, Sydney - casings on KitchenAid sausage tube

The tools
To make sausages with the KitchenAid Stand Mixer, you’ll need two attachments – the KitchenAid Food Grinder/ Mincer (RRP $120) and KitchenAid Sausage Stuffer Tubes (RRP $24.95).

Homemade Italian Sausages Recipe

I used Emeril Lagasse’s recipe which worked a treat! The flavours of fresh parsley, ground anise, cayenne pepper, toasted fennel seeds, paprika, garlic and red wine, together, produce an incredible comforting aroma.

I used pork shoulder instead of pork butt so the most noticeable difference was that my sausages were slightly “healthier” as they were a bit leaner. It’s so great knowing exactly what the sausages were made from – unlike store-bought ones!

Marinated pork shoulder ready for mincing in the KitchenAid food mixer/grinder attachment

The sausage making process

Making sausages at home with the KitchenAid is definitely a two-man job!

While the food mincer/grinder doesn’t require much strength to maneuver, repeating the same action for 3kg of meat can become a workout!

First, the marinated meat needs to be diced and marinated. It is then fed through the meat grinder until finely ground.

Homemade Italian sausages

Grease the sausage tube attachment (two sizes are available – choose the one that matches the size of your casings),  and the casings should slip on fairly easily. The real challenge is holding onto the casing and tube firmly enough while remembering to twist off the sausages at a consistent size!

Also watch out for air pockets which may build up if the sausage filling isn’t being fed through properly or if the casing is loose.

Homemade Italian sausages in large hog casings

And here we have the final result! Aren’t they gorgeous?

Close up of homemade Italian sausages with beautiful hog casing pattern

You’ll be relieved to know that the attachments can be disassembled easily without instructions and most parts are dishwasher safe!

Uncooked sausages can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Sausage stew with homemade Italian sausages

Dinner that night was of course a classic Italian sausage stew! Nothing beats homemade sausages! I can’t wait to get creative with different meats and flavours!

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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.
  • Great thing to make Jen. Don’t you just love all the attachments. Have you got the ice cream machine?. Its fantastic.

  • It definitely looks like its worth it to make home made sausages as you can control the flavours. All I remember from watching MC is that there needs to be the correct ratio of fat to meat content.

  • I’ve made sausages a few times (I have a separate sausage machine rather than the KA attachments) and, like you, find it a two man job.
    For some stupid reason I’ve never thought about putting all the bits in the dishwasher – and the cleaning up is definitely the worst/hardest part!

  • Your snags look great – and so expertly twisted 🙂

  • Wow! Those truly look delicious 🙂 That’s fantastic you made them from scratch and showed the entire process.