Homemade Sausage Recipe

My mother has made Kielbasa every Easter and Christmas, back in Ukraine. The process included my father preparing a pig and then in evening chopping meat for kielbasa. Process here is not nearly as hard, I love making homemade sausage and freezing some for a busy day.

In most cases, I make my own ground meat. I usually buy a whole lot, when it's on sale. My Kitchen Aid Grinder and Kitchen Aid Mixercame in handy. There is an option to buy Kitchen Aid Sausage Stuffer Kit on amazon, but I used an old fashion way just like my mother did.

Sausage casings are not sold in all stores. I have found some at Whole foods and a local meat store. I would suggest asking your meat butcher if they carry the sausage casings.

Serving size:
55 min
30 min
Ready in
1 hr 25 min


Combine ground meat together with onion, garlic, bay leaves, mustard seeds and season it with salt and pepper.
Rinse through water sausage casings, some are sold very salty. Let water run through its inside; it will be much easier to put them on a sausage stuffer.
Remove the cutting knife from the grinder, attach the stuffer to the grinder. Put the sausage casings on the stuffer. You can change the size of a sausage by cutting casings into smaller pieces.
Fill up the grinder with meat mixture and slowly, as the sausage fills up with meat, pull it off the stuffer. Make sure it’s not too thick, as it may rip.
Preheat the over to 350F. Place sausage on a baking tray. Poke it with a toothpick, creating small holes, to allow liquids to escape while baking and to prevent sausage from ripping. Bake it for 30 minutes or until golden brown.
Freezing Option
Place raw sausage in a ziplock bag, removing all air out of the bag. Sausage can be stored for several months.
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