Home Sausage Making step 4 Stuffing. Stuffing the Casing. For home sausage making, especially for fresh varieties, it isnt a rule that the sausage has to be put into casings. Lots of home made sausage is either left in bulk or made into patties. If you are going to stuff your sausage though, now is the time to do it. Cornbread-Sausage-Stuffing-8.jpg' alt='Easy Sausage Stuffing Recipe' title='Easy Sausage Stuffing Recipe' />Youll see some recipes that call for the mixed sausage meat to be aged for a while before it is stuffed to let the flavors mingle, but I disagree with that approach. If you mix your meat and spices and then let it sit in the fridge like those recipes recommend, it will set up and become very difficult to work with. Right now, just after everything is well mixed, is the best time to start stuffing. The meat and spices will meld together in the casing equally as well as if left in bulk to age in the fridge. Believe me, the stuffing process will be much easier if you do it my way. Sausage Stuffer. This is the great little 5 pound capacity hand cranked stuffer I used for this home sausage making session. It stuffed the whole 7 lb. I even had to stop to refill it once. The Kitchen. Aid system that I used to grind this batch does have a stuffing attachment, and it does work well. Its just slow. I like to get the stuffing chore done reasonably quickly so that the sausage mixture doesnt start to stiffen up and make the process more difficult than it needs to be. Also, the faster you get the stuffing job done, the sooner you can get your sausage back into refrigeration remember those nasty bacteria. Loading the Sausage Stuffer. Here I have the stuffing tube attached to the stuffer and have almost filled the meat chamber. When you fill your sausage stuffer, its important to try and get out any air pockets in the meat. Air pockets in the stuffer can cause large bubbles in the stuffed casing. Some are almost inevitable, but fewer are better. Its also a good idea to lubricate the outside of your stuffing tube before putting the casing onto it. That makes it easier for the casing to feed off the end of the tube. Use vegetable oil or shortening to lubricate collagen casings and use water for natural casings. Serve Anne Burrells Sausage Cornbread Stuffing recipe from Food Network for Thanksgiving dinner. Latest Review. Truly the best. Johnsonville Italian sausage is a staple in our home. Always fresh, delicious and spiced perfectly. I grew up in a very Italian home. If youre looking for a stuffing to cook separate from the bird, adding sausage and herbs will make it flavorful all on its own. Casing. Heres a picture taken just at the beginning of the stuffing process. Best Italian Bread Recipe on this page. You can see the collagen casing on the stuffing tube. All you do is slide it onto the lubricated tube, pull a small amount out while holding the bulk of the casing on with your hand, and tie a knot in the end. Stuffing the Casing. Its actually pretty easy to stuff a batch of sausage. Hold the casing loosely at the end of the stuffing tube with one hand and let the sausage feed into the casing as you turn the crank with your other hand. The sausage will pull the casing off of the tube. You just need to control the speed of the whole process. Its much easier to do than it is to explain. One of my goto dishes is sausage and peppers because its so easy to make, requires minimal ingredients, and is versatile. Filled with roasted chestnuts and sweet Italian sausage, this recipe is the ideal stuffing for a Thanksgiving feast. Italian Sausage, Parmesan cheese and black olives makes this a oneofakind taste for any meal occasion. Home Sausage Making Step 4 Stuffing the Casing. For home sausage making, especially for fresh varieties, it isnt a rule that the sausage has to be put into casings. Whether you call it stuffing or dressing, its one of our favorite dishes on the Thanksgiving menu. Choose from bread stuffing with apples, sage, chestnuts, or. Youll get the hang of it right away. You may need to stop and refill the stuffer once you get into this home sausage making step as I did. If that happens, just let the sausage and casing hang on the end of the stuffing tube. If you run out of casing before you run out of meat, you only need to re lubricate the stuffing tube and put on another length. The Completed Sausage. Heres the finished product Seven pounds of some of the best hot Italian sausage you can imagine. All that needs to be done is to tie the sausage off into links of what ever size you want. Unlike natural casing, collagen casing does need to be tied into links because it will unwind itself if its just twisted instead. I use cotton butcher string to do the job. Remember to tie twice at the end of each link and cut between the knots. There you have it Home sausage making in a nut shell. As you can see, its easy. Be sure and let me know once you have made your first batch. Home. How to Make Sausage. Home Sausage Making Step 4.