Learn how to make Homemade Sausage with this VIDEO recipe. Homemade sausage is a great way to use less expensive cuts of meat. The best kielbasa recipe! | natashaskitchen.com

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Homemade sausage is a great way to use less expensive cuts of meat to make something delicious, and homemade is best because you know exactly what went into it! We grew up eating homemade sausages and my Mother taught me how to make this classic Russian kolbasa (kielbasa).

This generations old sausage method combines ground and diced meats for a more rustic and hearty sausage. Watch the video tutorial on how to make homemade sausage and you will be a pro in no time!

Watch How to Make Homemade Sausage Video:

When making sausage, the more fat you can get in your meat, the better. If you are using a leaner beef or pork, add bacon so you don’t end up with a tough/dry sausage. It is absolutely key to have your meat very cold and grinder parts chilled. The process will be way easier if you take this advise, otherwise it can back up in the meat grinder and leave you frustrated and discouraged (been there, done that!).

Learn how to make Homemade Sausage with this VIDEO recipe. Homemade sausage is a great way to use less expensive cuts of meat. The best kielbasa recipe! | natashaskitchen.com

Ingredients for Homemade Sausage (Kielbasa)

2 lbs pork with fat (1/4 diced, 3/4 ground)*
2 lbs well marbled beef  (1/4 diced, 3/4 ground)*
6-12 oz bacon, optional – use if meats are leaner (can be frozen)
3 tsp sea salt
1 Tbsp whole yellow mustard seed
1 tsp black pepper
1/2 tsp Mrs. Dash or favorite salt free seasoning
1 cup ice cold water
2 natural hog casings (about 10-12 feet total)**

Learn how to make Homemade Sausage with this VIDEO recipe. Homemade sausage is a great way to use less expensive cuts of meat. The best kielbasa recipe! | natashaskitchen.com

What you’ll need:

Sausage poker, optional but nice
Meat grinder with sausage attachment

Recipe Notes:

*I used boneless country style ribs. Any pork cut wth a lot of fat would work well.

*Use a well marbled beef with higher fat content. This beef bottom round was on the leaner side so I added the bacon.

**Casings can be purchased online or at your local butcher. Leftover salted casings can be resealed in their bag and stored in the refrigerator for many years.

Learn how to make Homemade Sausage with this VIDEO recipe. Homemade sausage is a great way to use less expensive cuts of meat. The best kielbasa recipe! | natashaskitchen.com

How to Bake Homemade Sausage:

Line a large rimmed baking dish or roasting pan with parchment paper, trimming paper so it doesn’t hang over the edges. Arrange sausage over paper and bake in preheated oven at 350˚F for 1 hour. Drain off excess liquid. Flip the sausage over and broil 5 min. Flip sausage over again and broil additional 5 min or until browned.

How to Grill Sausages:

For Easter, my husband grilled the sausage and we put them in a deep roasting pan in a single layer, poured in 1/4″ deep of beer and sprinkled 1 tsp mustard seeds into the liquid. My husband placed the pans on the grill covered for 20 minutes over medium/high heat, flipping over halfway. Then he removed the pans and transferred the sausage directly over the grill to brown the outsides (5 min per side). The sausages were supremely juicy and delicious!

Print-Friendly Homemade Sausage Recipe:

How to Make Homemade Sausage (VIDEO Recipe)

4.98 from 46 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 3 hours
Total Time: 3 hours

Ingredients 

Servings: 4 lbs of sausage links

Ingredients for Homemade Sausage (Kielbasa)

  • 2 lbs pork with fat, 1/4 diced, 3/4 ground*
  • 2 lbs well marbled beef, 1/4 diced, 3/4 ground*
  • 6-12 oz bacon, optional - use if meats are leaner (can be frozen)
  • 3 tsp sea salt
  • 1 Tbsp whole yellow mustard seed
  • 1 tsp black pepper
  • 1/2 tsp Mrs. Dash or favorite salt free seasoning
  • 1 cup ice cold water
  • 2 natural hog casings, about 10-12 feet total**

What You Will Need:

  • Sausage poker, optional but nice
  • Meat grinder with sausage attachment

Instructions

  • Place meats on a baking sheet, cover with plastic wrap and freeze 1 1/2 hours. Should be very firm, not frozen solid. Place all meat grinder parts in freezer and refrigerate mixing bowl at least 30 min prior to using.
  • Rinse casing well to remove salt and run warm water all the way through the casing. Let casing soak in warm water (90˚F water) for at least 1 hour or until soft and slick. Keep casings in water until ready to use.
  • Remove 1/3 of meat from the freezer, dice into 1/4 thick pieces with a sharp knife and transfer to your chilled mixing bowl. Chop remaining meat into 2" pieces so that it can easily go through the meat grinder. Set up your meat grinder (if using KitchenAid mixer, set to speed 4 using the large holes grinding plate) and grind meat into chilled bowl then grind bacon.
  • Sprinkle seasonings over meat and toss by hand 30 seconds to distribute then add 1 cup water and mix meat by hand for 1 minute (or with paddle attachment on speed 1 for 1 minute), just until a light film forms on the outside of the bowl and the mixture binds to itself and can hold a patty shape. Cover and refrigerate your sausage mixture while you clean your grinder and set up your sausage maker attachment. Seasoning Tip: To test your meat for seasoning, form a small patty and saute it on a skillet to sample.
  • Lightly oil the outside of your sausage tube attachment and thread 1 sausage casing over the tube leaving a 6" tail hanging off the end. Do not tie the end - you want the initial air that comes through to escape.
  • Remove ground meat from refrigerator, set mixer to speed 4 and add meat into hopper, pushing down with the plunger and adding more as you go. Use one hand to stuff the meat through and one hand to guide the filled casings. Fill firmly but do not overstuff, especially if making sausage links. Take care not to let big gaps of air into the tube. If you get air bubbles - no problem - you can poke the sausage casing with sausage pricker as you go. Let the sausage come out in one long coil until about 6" of casing remains at the end then start with the new sausage casing.***
  • Pinch, twist and spin to make small sausage links or coil the sausage for the classic kielbasa look. Tie off the ends or tie with kitchen string if desired. Prick with sausage poker about every 2 inches, especially where you see air pockets, to prevent the sausage from bursting. Sausage can be baked, grilled or sautéed right away or can be refrigerated or frozen for later. Keeps well in refrigerator for 3-5 days or frozen up to 3 months.

Notes

*Important: Use meat with high fat content. Bacon should be added if your meat is leaner.
***If meat starts looking pink/pasty as it enters the casing tube, it's likely clogged and you should quickly clean your grinder before proceeding Grind the bacon last (if using) - this is less likely to occur if using well chilled meat.
Course: Main Course
Cuisine: Russian, Ukrainian
Keyword: Homemade Sausage
Skill Level: Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Learn how to make Homemade Sausage with this VIDEO recipe. Homemade sausage is a great way to use less expensive cuts of meat. The best kielbasa recipe! | natashaskitchen.com

Are you into sausage making? I’m kind of on a roll! It’s exciting once you start feeling like a sausage ninja. We have kielbasa in the fridge and freezer and I’m dreaming about what variety to make next. Please share your favorite flavors in a comment below – I would love to hear YOUR ideas!

Learn how to make Homemade Sausage with this VIDEO recipe. Homemade sausage is a great way to use less expensive cuts of meat. The best kielbasa recipe! | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Ed Krystman
    April 28, 2023

    Very helpful.
    Process for making sausages is simple and effectively demonstrated. Great recipe. Keep up the good work.
    Cheers

    Reply

    • Natasha's Kitchen
      April 28, 2023

      Thank you for your good comments and feedback, Ed. We appreciate it!

      Reply

  • Maggie
    December 4, 2022

    My husband and I tried this recipe yesterday. It was not nearly as difficult as I thought it would be. The step-by-step instructions were very helpful, as was the video. Thank you for the great recipes!

    Reply

    • Natasha's Kitchen
      December 4, 2022

      You’re welcome, Maggie. Glad you enjoyed this and I hope you and your family will love all the recipes that you will try!

      Reply

  • Ray
    August 23, 2022

    This is certainly totally different from Polish Kielbasa. I also love to make my own; however all of the spices are mixed by weight which is determined by the final weight of the meat itself. This makes it consistent every single time. I tried to use a kitchen aide when I first started, but the hopper is so small and air was introduced every time more meat was added. Also, it was very labor intensive. I ended up getting a (relatively inexpensive) hand crank stuffing machine that holds up to 7 lbs of meat and never looked back. Love it. Keep up the good work.

    Reply

    • Ray
      August 23, 2022

      One other thing – I refrigerate my meat mixture overnight to let the flavors meld together. The next day, I take a tiny bit of meat to form a patty and cook that to test for proper spices (you can’t easily add more spice after stuffing). If like the way it tastes, I’ll start stuffing it; if not I’ll do some last minute tweaking and try another small patty.

      Reply

    • Natashas Kitchen
      August 24, 2022

      Thank you so much for sharing that with me!

      Reply

  • Raymond mahoma .
    August 3, 2022

    I have watched a vidio and I want to start a business,of making a sousage to sell it to my community,thanks for sharing , at least I know where to start .

    Reply

    • NatashasKitchen.com
      August 3, 2022

      So glad you found this helpful. 🙂

      Reply

  • Brigitte
    July 21, 2022

    I made sausage with fennel, apple & cheese. Will put them in the smoker tomorrow.

    Reply

    • NatashasKitchen.com
      July 21, 2022

      Sounds great! 🙂

      Reply

  • Mila
    July 12, 2022

    So we made it today. I considered all suggestions and made sure that the fat/meat ratio is correct. Plus I baked it covered with foil, to keep moisture in. It turned out perfect. I think the trick is to find a good cut of pork with good fat content I used pork shoulder, pork loin, and bacon, with a good cut of steak. Thank you for sharing the recipe. Большое спасибо.

    Reply

    • Natashas Kitchen
      July 12, 2022

      You’re welcome, Mila! I’m so glad you loved it!

      Reply

  • mortinoregon
    June 26, 2022

    I GAVE OUR GUYS A ELECTRIC MEAT GRINDER AND MANUAL SS STUFFER Yesterday. first recipe they say is this one.
    They will put the links in our small electric smoker, doing a few batches with different flavored chips. Thanks much for your recipe.

    Reply

    • Natasha's Kitchen
      June 26, 2022

      You’re welcome, hope you love this recipe too!

      Reply

  • Winnie
    November 28, 2021

    Hi Natasha, can I pre-make the sausage and freeze them for later? If yes, can I cut the casing so I don’t need to bake all at one time before freezing?

    Reply

    • Natasha's Kitchen
      November 28, 2021

      Hi Winnie, yes I bet that would work!

      Reply

  • Paul
    August 8, 2021

    I hope I don’t offend anyone. Kielbasa means sausage Polish, and wedzona means smoked in Polish. My grandfarther was from the Polish country. What people in the USA call kielbasa could be any kind of sausage. We make wedzona kielbasa, wich is made with 100% pork. What we make is what most Americans consider kielbasa. Most of the people we give it to love it. We make other kielbasa’s (sausages) as well. I hope I didn’t offend anyone.

    Reply

    • Natasha's Kitchen
      August 8, 2021

      No worries, Paul. Thanks for sharing that info with us.

      Reply

  • Nataliya
    July 11, 2021

    I read the comments before I made mine, so I decided to try baking it for 30 minutes.
    I came to the conclusion some peoples oven temperatures are hotter than what is displayed or uneven in heating because mine was baked after 30 minutes. It would have burned at 50 minutes. I broiled the sausage for 1 minute and that was enough too.

    Thank you for the recipe !

    Reply

    • Natasha's Kitchen
      July 11, 2021

      You’re welcome and thanks for sharing that with us. That’s also true, it reslly depends on the oven but good to know that you tested it first.

      Reply

      • Lovejoy
        October 10, 2021

        I loved your details from st t to finish. I would love to start this as a small scale business from home and am wondering if I can sell commercially packaging properly and feezing without roasting or baking or cooking

        Reply

        • Natasha
          October 10, 2021

          Hi, I honestly don’t have the answer to that and I don’t think I’m qualified to answer that on a commercial scale. I don’t have any experience with safe commercial selling or preparation.

          Reply

  • VENTICIA
    April 28, 2021

    Hi there,
    Sausage should be pan-fried for 8-10 minutes, turning once or twice to brown evenly all over. If you BBQ your sausage, 145 degrees Fahrenheit is the ideal temperature and 12-15 minutes also applies here, Maybe you could add 1 Tablespoon freshly pressed garlic and 1/2 Tablespoon dried onion powder to the spices. 1/2 teaspoon cumin and 1 teaspoon mace give the meat a burst of flavor. I use plain pig back fat instead of bacon. My meat fat content is usually 80/20. Also, I marinate the meat mixture with the spices for 12-24 hours in the refrigerator prior to stuffing the sausage. I smoke the sausage at 110 – 135 degrees Fahrenheit using a smoker tube and wood pellets on my gas grill. It takes about 10 minutes for the smoke to infuse the meat.

    Reply

    • Natasha's Kitchen
      April 28, 2021

      Thanks for sharing some tips with us

      Reply

  • Dawn
    March 7, 2021

    Thank you for such a detailed tutorial. I made my first batch of sausage, and by following your instructions they came out perfect! I wish I could send you a picture, lol

    Reply

    • Natasha's Kitchen
      March 7, 2021

      You’re very welcome! I’m glad it was a success, feel free to share some photos of your creation on our Facebook page or group to inspire others too. Thanks for sharing!

      Reply

  • Joanne
    January 24, 2021

    Hi Natasha does all casing need to be soaked before use, I made sausage once but did not soak and it was dry, tasty but dry

    Reply

    • Natasha
      January 25, 2021

      Hi Joanne, if they are salted casings, you definitely want to rinse them per the instructions in the psot. Dry could also be due to not using enough fat in the sausage.

      Reply

  • Ron
    August 30, 2020

    Natasha,
    I made your homemade sausage recipe and bake it for one hour as you said in the video. Are you sure it should be bake at 350 for at amount of time. My were way over cook!

    Ron

    Reply

    • Natashas Kitchen
      August 31, 2020

      Hi Ron, this is how we always make without it drying out. I’m happy to troubleshoot, it could be the fat content of the sausages – using lean meat will cause the sausage to be dry and overcook easier than fattier meat, which is also why I add the bacon. Hope that helps!

      Reply

      • Ron
        September 1, 2020

        Natasha,
        You maybe right the one thing I didn’t do was to add the bacon.
        Sorry.

        Ron

        Reply

  • Sasha
    August 20, 2020

    Hi, would it be possible to use dijon mustard to make these sausages? How much should I start off with?

    Reply

    • Natasha
      August 21, 2020

      Hi Sasha, I haven’t tried that so you’ll have to experiment with amounts. Let me know how you like it with dijon.

      Reply

      • Joseph
        August 21, 2020

        no No wet mustard. seed only way supposed to not hit mustard flavor which bursts if bitten into and spreading a hint of mustard just with seed ,,,like fennel seed in Italian sausage. slight hint of flavor until ya bite one cheap Italian sausage with fennel uses power that just infuses all the meat melds in to other spices. so no great burst off flavor when biting a seed. same with bread. seed is always whole.

        Reply

        • Virginia Ray
          May 16, 2021

          How would you make these smoked flavored ?

          Reply

  • Ron
    August 10, 2020

    Natasha,
    Are you sure about the cook time?
    I did your recipe and all was all over cook. I follow your recipe and only cook for 30 minutes turn out perfect. Are you sure about your cook time in your video? Or did I misunderstand?

    Reply

    • Natashas Kitchen
      August 10, 2020

      Hi Ron, it took us the full hour. I’m wondering if you have a different type of oven? Also, are you measuring your temperature in Fahrenheit?

      Reply

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