Food

Step-by-step: Sausage making

RELATED: The case for homemade sausage



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The case for homemade sausage  (Kirk McKoy / Los Angeles Times)

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Combine lamb, back fat, salt, sugar, pepper flakes, garlic, roasted pepper, black pepper, paprika and oregano.



RELATED:

The case for homemade sausage  (Anne Cusack / Los Angeles Times)

Toss to evenly distribute seasonings.



RELATED:

The case for homemade sausage  (Anne Cusack / Los Angeles Times)

Cover and freeze for 30 minutes.



RELATED:

The case for homemade sausage  (Anne Cusack / Los Angeles Times)

Grind meat mixture.



RELATED:

The case for homemade sausage  (Anne Cusack / Los Angeles Times)

You may need to stop and clean the blade if it becomes clogged.



RELATED:

The case for homemade sausage  (Anne Cusack / Los Angeles Times)

Mix well.



RELATED:

The case for homemade sausage  (Anne Cusack / Los Angeles Times)

Cook a small portion of sausage, taste and adjust seasoning if needed.



RELATED:

The case for homemade sausage  (Anne Cusack / Los Angeles Times)

Crank until sausage is almost to the end of tube.



RELATED:

The case for homemade sausage  (Anne Cusack / Los Angeles Times)

Feed the casing onto the tube.



RELATED:

The case for homemade sausage  (Anne Cusack / Los Angeles Times)

Tie a knot in the end of the casing.



RELATED:

The case for homemade sausage  (Anne Cusack / Los Angeles Times)

Stuff sausage into casing.



RELATED:

The case for homemade sausage  (Anne Cusack / Los Angeles Times)

Stuff sausage into sheep casing.



RELATED:

The case for homemade sausage  (Anne Cusack / Los Angeles Times)

Twist into 10-inch links.



RELATED:

The case for homemade sausage  (Anne Cusack / Los Angeles Times)

Pop any air bubbles.



RELATED:

The case for homemade sausage  (Anne Cusack / Los Angeles Times)

Refrigerate for several hours, or overnight.



RELATED:

The case for homemade sausage  (Anne Cusack / Los Angeles Times)

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