BBQ Sausage: Makes 5 Pounds
- 5 pounds ground chicken or pork
- 1 cup of your favorite BBQ rub
- 1/4 cup BBQ sauce (try our recipe!)
If making stuffed sausage, you’ll also need hog casings (read your sausage stuffers recommended size) and a sausage stuffer.
- Mix together your BBQ sauce, BBQ rub, and ground meat thoroughly, and allow the flavors to marry overnight in the refrigerator.
- The next day, assemble your stuffer according to manufacturers instructions.
- Soak your casing in cold running water for 5-10 minutes.
- Place your meat into the chamber of the stuffer, trying to get as little air into the chamber as possible.
- Giving yourself plenty of space, wet the stuffing tube and feed the casing onto the tube.
- Carefully press out any air that may have built up in the tube,then knot the end of your casing.
- Gently crank or push your stuffer to fill the casing with your sausage, you want them to be roughly 2 fingers thick in diameter, but play it by eye and make sure you don’t overfill the casing. Leave a little room for the change in pressure while twisting links.
- Add casings or meat as necessary for your machine.
- Once you’ve cased all of your sausage, twist into your desired length of links by pinching either end of your link and gently twirling in one direction. I generally make mine the length from my extended thumb to the tip of my pinky. (Think of the ASL sign for ‘Y’)
- At this point, you can carefully snip your sausage links apart.
- You can freeze your sausages to cook another time, or bake, grill, or pan sear them! Just remember to cook them to a minimum temperature of 165F.
Enjoy! I hope to have a video tutorial of sausage up soon, in the meantime there are many wonderful resources to learn the process of sausage making on the interwebs.