Lets stuff some sausage!
You're here, which means you're ready to take on the challenge of making your own sausage!
When it comes to stuffing sausage, a vertical sausage stuffer is my top recommendation. It’s easy to use, simple to clean, and makes the process much more enjoyable. For larger batches—anything over 8 pounds—this tool is a game-changer.
For smaller batches, I’ve recently started using a jerky gun, and I have to say, the results have exceeded my expectations. If you're considering one, opt for a model with a stainless steel barrel rather than plastic for durability and ease of cleaning.
One piece of equipment I don’t recommend? The stuffing attachment that comes with mixer grinders—in my experience, it doesn’t perform well and makes the process more frustrating than it needs to be.
As for casings, I only use natural hog casings for the best texture and flavor. Be sure to clean them thoroughly according to the package instructions and keep them submerged in water until you're ready to use them.
What You Need
4 lbs ground Italian sausage
10–12 feet natural hog casings (32–38mm, ideal for sausage)
Vertical sausage stuffer or jerky gun
Jerky Gun
Vertical Stuffer
Let’s Stuff!
For this method, I’m using a jerky gun, but you can apply the same techniques if you're using a vertical sausage stuffer.
Step 1: Prepare the Sausage and Casing
Load the jerky gun by packing the ground sausage mixture into the tube using the plunger. Ensure it's tightly packed to minimize air pockets.
Assemble the jerky gun, attaching the large stuffing tube.
Prepare the casings by cutting them into 2-foot lengths—this makes them easier to handle. Keep the casings in water until ready to use.
Lubricate the stuffing tube by wetting it with water.
Slide the casing onto the tube:
Hold the casing about 4 inches from the tip with your left hand.
Use your right hand to gently push the casing onto the tube.
Once the casing is fully on the tube, tie a knot at the end.
Step 2: Stuff the Sausage
Slowly squeeze the jerky gun trigger to start filling the casing.
Control the casing as it fills:
Hold the casing in your left hand as the sausage exits the gun.
Apply gentle pressure and massage the casing to evenly distribute the meat.
If air pockets form, stop and massage the meat into the empty space before continuing.
Once the casing is fully stuffed, tie off the end.
At this stage, you can twist the sausage into links or leave it as a continuous coil, depending on your preference.
Forming Sausage Links
Measure and twist: For each link, measure 4 inches and twist the casing 8 times in one direction.
Alternate the twisting direction: For the next link, twist 8 times in the opposite direction.
Repeat the process until you've finished the entire sausage.
Don't worry if the links aren't perfectly even—that’s the beauty of homemade sausage!
