Making homemade pork and chicken sausage is actually much easier than you realize. It’s a lot healthier than store bought. You feel confident with the ingredients that you choose to put in. This recipe makes the most tender and juicy sausage. This homemade goodness is perfect for breakfast, lunch, or dinner!
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This recipe is for a large batch which you can freeze and bake when ever you need a quick meal. You can serve with mashed potatoes and sauerkraut. It will go with just about anything for a quick meal. You can ever fry some and throw into a quick and easy pea soup.
Our aunt shared this amazing recipe with us and she said we can share with others. She is one of the best cooks that I know and she is so kind to actually share her recipes.
Tools you may need:
- Kitchen aid mixer
- Meat grinder with sausage stuffer attachment
- Large mixing bowl
- Butcher knife
- Cutting board
Ingredients:
- 10 lbs chicken thighs
- 5 lbs pork shoulder
- 4 lbs smoked bacon
- 3 garlic heads
- 1.5 liters milk
- 3 tbsp salt
- 1 tsp black pepper
- 1 tbsp ground corriander
- 2 tsp mustard seeds
- hog casings
Directions:
- Dissolve the salt in the milk and let it sit on side until you are done with meat.
- Prepare the meat. Remove all excess fat, veins, blemishes on chicken and cube it into 1 inch by 1 inch cubes.
- Freeze the bacon for about 30 minutes before cutting it. Slightly freezing it makes it easier to cut. Slice into thin slices as shown in video.
- Prepare the pork by cutting of any extra fat. Cut into small pieces so it can fit into the meat grinder.
- Peel garlic cloves. (or have your children do it)
- Grind the pork with the garlic on a kitchen aid mixer with the meat grinder attachment.
- Add spices. Pepper, coriander, and mustard seeds.
- Add salty milk mixture to the meat.
- Mix everything together making sure all the spices and meat is equally distributed and incorporated.
- Cover and leave in fridge overnight. (Not necessarily if on time crunch but this step will help the meat to absorb the milk and the sausage will be more juicy)
- Soak hog casings for 30 mins to 1 hour in warm water.
- Rinse the casings under tap water and wash inside off the casings.
- Attach the sausage stuffer to kitchen aid mixer and slide the casing on and start stuffing!!!
- Bake at 325 degrees Fahrenheit for 1.5 hours. Broil if you want it to be more browned.
- Enjoy this amazing homemade pork and chicken sausage.
Other posts you might like:
- Beef and Barley Soup – Pickle Soup
- Instant Pot Stuffed Cabbage Rolls
- Korean BBQ Short Ribs Homestead Recipe
- Fried Pomfret (Fried Fish Recipe)
If you made this and love it, please come back and give it 5 stars. Also tag me on IG @shakanranch
JUICY HOMEMADE PORK AND CHICKEN SAUSAGE BEST SAUSAGE YOU EVER HAD!
Homemade pork and chicken sausage is a savory, flavorful sausage made from a blend of ground pork and chicken, seasoned with various spices. It is a popular type of sausage that can be enjoyed on its own or used in a variety of dishes. Juicy and succulent, this sausage is a delicious addition to any meal.
Equipment
- Kitchen Aid Mixer
- Meat grinder with sausage stuffer attachment
- Large mixing bowl
- Butcher knife
- Cutting board
Ingredients
- 10 lbs Chicken thighs
- 5 lbs Pork shoulder
- 4 lbs Smoked bacon
- 3 Garlic heads
- 1.5 Liters milk
- 3 tbsp Salt
- 1 tsp Black pepper
- 1 tbsp Ground corriander
- 2 tsp Mustard seeds
- hog casings
Instructions
Prepare milk mixture
- Dissolve the salt in the milk and let it sit on side until you are done with meat.
Prepare Meat
- Remove all excess fat, veins, blemishes on chicken and cube it into 1 inch by 1 inch cubes.
- Freeze the bacon for about 30 minutes before cutting it. Slightly freezing it makes it easier to cut.
- Slice into thin slices as shown in video.
- Prepare the pork by cutting of any extra fat.
- Cut into small pieces so it can fit into the meat grinder.
- Peel garlic cloves. (or have your children do it)
- Grind the pork with the garlic on a kitchen aid mixer with the meat grinder attachment.
- Add spices. Pepper, coriander, and mustard seeds.
- Add salty milk mixture to the meat.
- Mix everything together making sure all the spices and meat is equally distributed and incorporated.
- Cover and leave in fridge overnight. (Not necessarily if on time crunch but this step will help the meat to absorb the milk and the sausage will be more juicy)
Hog Casings
- Soak hog casings for 30 mins to 1 hour in warm water.
- Rinse the casings under tap water and wash inside off the casings.
- Attach the sausage stuffer to kitchen aid mixer and slide the casing on and start stuffing!!
- Bake at 325 degrees Fahrenheit for 1.5 hours.
- Broil if you want it to be more browned.
- Enjoy this amazing homemade pork and chicken sausage.
