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How to Make Homemade Sausage and Salami

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homemade sausage

Nothing can be compared with homemade sausage. No matter how expensive the salami is that you bought, if you start preparing it at home, you will never want to buy sausages from the store ever again.

To make delicious homemade sausage, there are a few steps to follow. If you are a beginner, try to follow them consistently, so as not to confuse things. Later, when you gain experience, you can afford to experiment. To begin to make homemade sausages, you should first specify what meat you want to use.


An important step in making sausage is the ratio of the meat. If you decide to use pork and beef, the ratio is 60 to 40% in favor of pork. Ideally, if you can add 10% fat, that gives you 60% pork, 30% beef and you can fill the rest with bacon.

You also need spices like pepper, cumin, salt. Their proportions are made according to taste. It is key to have equal amounts of cumin and pepper, so as not to have one mask the other's flavor when eating. Place a 4/5 tsp (4 g) per 2.2 lb (1 kg) of meat. With regard to the salt, there are things that are also a matter of personal preference, but generally speaking an amount of between 2 tsp and 3 tsp per 2.2 lb (1 kg) of meat is ideal.

spicy sausage

Once you have the products that will be needed to begin preparation, the minced meat is ground into chunks and the spices are finely ground. Knead them with minced meat and leave overnight in a cool place.

The next step is filling the pig intestines that have been thoroughly washed beforehand. To do this, it is necessary to have a machine for grinding meat and a funnel. Fill the intestine and at about 12" (30 cm), tie it off with string. Leave it to stand longer.

Each piece is cut and bent like a horseshoe and tied with thread so that it stays in this form. Leave the meat in a ventilated area for 15 days. Then it is ready for consumption - raw, roasted, etc.

Serving the meat with red wine or dark beer is particularly suitable.