How to Make Homemade Sausage (VIDEO Recipe)

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

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)

5 from 15 votes
Prep Time: 3 hours
Total Time: 3 hours
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
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: Varies by cut of meat
Servings: 4 lbs of sausage links

Ingredients

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.***
  7. 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.

Recipe 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.

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 a little addicting 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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Ann
    February 22, 2018

    Hello, could I use ground meat bought from the store since I do not have a meat grinder? Reply

    • Natasha
      natashaskitchen
      February 23, 2018

      Hi Ann, typically the ground meat sold in stores is processed more finely than the large holes of a meat grinder when done at home and for sausage, the less processed the better so it doesn’t clog up and turn pasty while using the sausage stuffer attachment. I think you could make it work but maybe do slightly more diced meat and slightly less of the ground meat and make sure that store-bought ground meat is really well chilled before using it in the recipe. Reply

      • Ann
        November 8, 2018

        Thank you for the reply! Reply

        • Natashas Kitchen
          November 8, 2018

          You’re welcome! Reply

  • Inna
    February 6, 2018

    Hello Natasha,
    Did you try to smoke those? I usually smoke beef in my smoker at 250F. Will this temperature work for the sausages? Let’s say, for 2 hrs? Reply

    • Natasha
      natashaskitchen
      February 6, 2018

      Hi Inna, I don’t have any experience with smoking sausages so can’t make any recommendations. Let me know what you end up doing. I think, smoked sausage might even taste better than baked one 😀 Reply

  • Tatyana
    January 15, 2018

    Hi Natasha I made the sausages few days ago, turned out fantastic, but for some reason casings popped while baking do you know why that happened?
    P.S I poked sausages prior baking.
    Thank you. Reply

    • Natasha
      natashaskitchen
      January 15, 2018

      Hi Tatyana, sometimes that can happen if the sausage is overstuffed or if there is an air pocket in the sausage that is missed with poking. Reply

  • Melissa
    January 6, 2018

    Hi Natasha,
    I’ve been looking for a high quality meat grinder for my dad. Where did you get yours/what brand is it? Love your videos 😁 Reply

    • Natasha
      natashaskitchen
      January 6, 2018

      Hi Melissa, I use the Kitchenaid attachment meat grinder. I have purchased, tested (didn’t like it) and returned the best and most expensive one on Amazon and went back to the KitchenAid one. Thank you for the compliment! I’m so glad you enjoy our videos 🙂 Reply

  • Katya
    December 13, 2017

    Hey Natasha! 🙂 where do you buy your sausage casings? I can’t seem to find them in any store.. Reply

    • Natasha
      natashaskitchen
      December 13, 2017

      Hi Katya, Casings can be purchased online (I have a link in the post above) or at your local butcher or meat shop. Leftover salted casings can be resealed in their bag and stored in the refrigerator for many years. Reply

  • Jane
    November 29, 2017

    Rather than put into casings, could I just freeze the meat for patties, or meat load and etc. Reply

    • Natasha
      natashaskitchen
      November 29, 2017

      Jane, yes that would work 😬 Reply

  • Anya
    November 19, 2017

    Natasha,
    I love your recipes! But why are you referring to many of your dishes as Russian when they could be both Russian and Ukrainian? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Anya, it is only for simplicity since many Recipes are similar in different regions and one could also call this Moldavian, Belarusian, Georgian, etc. I guess it’s most accurate to say “Slavic” 🙂 Reply

  • José Ramón Herrera
    November 5, 2017

    Dear Natasha: can I use some olive oil instead of direct fat as in your recipe? I’m from Latino – Asian roots and have some reticence using fat as such. Thanks. Reply

    • Natasha
      natashaskitchen
      November 6, 2017

      For the best taste I would not recommend using olive oil but if you test with olive oil, let me know how it works out. Reply

  • luv your recipes
    November 2, 2017

    looks delicious. by the way near the christmas season you should make a video of how to make a gingerbread house Reply

    • Natasha's Kitchen
      November 3, 2017

      They are so good! I will keep your suggestion in mind! Reply

  • Andrei
    November 1, 2017

    Hi Natasha will you post other sausage recipes for us to make or is that all Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      Hi Andrei, It will probably be some time before I get to another variation (My list of recipes to make is quite long at the moment!). I will definitely keep it in mind and thank you for the request 🙂 Reply

  • Lorayne Karlsson
    October 11, 2017

    Dear Natasha,
    We are on a dairy farm in northern Sweden just a few hours from the Arctic Circle. After watching your video, we want to make the sausage (we have all the meat on the farm) but we have a Bosch mixer with the meat grinder attachment and sausage making accessories. How do we know what size die to use to get the same look on the inside of the sausage that we are seeing in the video? We have tried to do this in the past but it comes out too coarse.
    Thanks a million for your site! Reply

    • Natasha
      natashaskitchen
      October 11, 2017

      Hi Lorayne, for sausage, the courser, the better. I am not familiar with that meat grinder but I would suggest using the disk with the larger holes for a courser grind. We us the disk with the larger holes from the Kitchenaid grinder. Reply

  • Natalia Fana
    September 9, 2017

    Natasha,

    Thank you for the amazing recipe! I just finished making the homemade sausage. Quick question, I have put all the casing in the water without thinking. How can I preserve it if is not salted anymore ? Could I freeze it and reuse it the next time? Please help:)

    Thank you! Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Natalia, it is still preservable. I have done that with excess that I put in water. Pat it dry as much as possible with papertowels then sprinkle it generously with salt, put it in a sealable bag (like ziploc) and refrigerate. It will keep a long time! Reply

  • Natalia
    September 9, 2017

    Natasha, I am trying to find whole mustard seeds but no luck. Could I use the powder instead and how much?

    Thank you Reply

    • Natasha
      natashaskitchen
      September 9, 2017

      Hi Natalia, it should be in the spice aisle of most grocery stores. I haven’t tried with ground mustard, but I would start with 1 tsp of dry mustard and saute a small patty to check for flavoring and add more to taste. Reply

      • Natalia Fana
        September 9, 2017

        Sounds good. Thank you for the advice! Reply

        • Natasha's Kitchen
          September 10, 2017

          My pleasure! 🙂 Reply

  • Nadejda Cohrs
    August 29, 2017

    Hi Natasha, my name is Nadya, I just made my first home made sausage, and it turned out amazing. Thank you for the video, it made it so much easier. I have a questions. How do you or do you ever safe the sausage casing? There a lot left I really don’t want to throw it away. How do I preserve it? Reply

    • Natasha
      natashaskitchen
      August 29, 2017

      I refrigerate my sausage casings. I don’t know the exact preservation time but butcher told me that they last for years. Thank you for the compliment and for visiting the site 😁 Reply

      • Andrei
        November 1, 2017

        I just love your recipes Reply

        • Natasha's Kitchen
          November 1, 2017

          I’m glad to hear that Andrei!! 🙂 Reply

  • Olga
    August 26, 2017

    I have accidentally doubled the amount of salt (long story😢). What would you recommend to fix this? I’ve only stuffed a small sausage to taste how bad it was, and still have remaining meat mix. I hate to throw away so much meat😭 Reply

    • Natasha
      natashaskitchen
      August 26, 2017

      Hi Olga, oh no! That is a bummer 🙁 I would maybe use it to make meatballs for soup where the salty flavors will incorporate into the soup, or if you have more meat, you could add more meat to the mix to fix it, or add unsalted cooked rice and make tefteli which will mellow out the salt. I hope that helps! Reply

  • Eliza Bries
    August 14, 2017

    Hi Natasha. Thank you for sharing this video tutorial. I am looking for great sausage recipes as my family are getting into sausage making business. I would probably use your recipe with some tweakings. Thank you so much. Reply

    • Natasha's Kitchen
      August 14, 2017

      My pleasure Eliza! Please let me know what you think of the recipe! Reply

      • Eliza Bries
        August 20, 2017

        Hi again Natasha. I don’t have an oven at home. Can I just boil the sausages instead? Thank you. Reply

        • Natasha
          natashaskitchen
          August 20, 2017

          Hi Eliza, you can prepare them any way you prefer – boiling would work. You might brown them on a skillet after boiling if you prefer 🙂 Reply

  • Rita
    April 28, 2017

    I’m just drooling over here because I can’t make them since I don’t have a kitchen aid but it’s such a great idea! It looks a lot easier then I imagined making sausages looks like! Maybe one day!!! 🙂
    Also that mustard spread is amazzzzing! I add it to our store bought 🙁 sausages..
    But now I’m thinking to make it with mom maybe….. we don’t eat pork ever, just not used to the taste. Are there any substitutions that turn out great still? like chicken maybe?

    Thank you!!! <3 Reply

    • Natasha
      natashaskitchen
      April 28, 2017

      Hi Rita, it’s difficult to omit the pork in sausage without making it dry. You would have to use something with as much fat content as possible and if chicken, then the dark meet would probably be best. Reply

  • Carole
    April 23, 2017

    Have reverted to making our own polish sausage since our source dried up. We use Marjoram and Garlic in ours. Pulled out the old cast iron stuffer too. Found and old catalog from the 60s from the Sausage Maker and they are on line now. Can get smaller amounts of hog casing from them. They have ingredients, etc. Reply

    • Natasha
      natashaskitchen
      April 23, 2017

      Those add-ins sound really good!! Let me know where you found the sausage maker online! 🙂 Reply

  • Olga
    April 22, 2017

    Yum! This looks really good! My dad always wanted me and my sister to make homemade sausage. That’s going to happen soon. I hope it turns out good! Reply

    • Natasha
      natashaskitchen
      April 22, 2017

      Olga, I would love to hear how it turns out 😀. I’m itching to try a smoke method next, as well as additional fillings. Reply

  • Katya
    April 22, 2017

    Hi, Natasha. I just wanted to say thank you for posting this recipe. I am very excited because it looks just like home made sausage my grandma used to make for Easter and I never thought I would be able to recreate that! I love your recipes and check your website every couple days for what’s next ;).
    Just yesterday I made your chocolate Spartak; your crepes and potato draniki are the family’s favorite breakfast and a must for weekend mornings. Thank you. Reply

    • Natasha
      natashaskitchen
      April 22, 2017

      Katya, I’m so glad to hear that, thank you for sharing that with me 😬. Now you will be able to recreate home made sausage and don’t hesitate to ask questions. Reply

  • Lana
    April 20, 2017

    Natasha I live Meridian
    What local meat market you got hog casing? Reply

    • Natasha
      natashaskitchen
      April 20, 2017

      Lana, I got them at Choice Cuts – 12570 W Fairview Ave # 101, Boise, ID 83713 Reply

  • David
    April 15, 2017

    Did she really drain the grease off down the sink? Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Hi David, it was mostly water – I guess you could so something else with it, but I usually just drain. Reply

      • David
        April 15, 2017

        I work for public works in a small town in northern Alberta. You would not believe the size the grease balls that form in sewer pipes. Haven’t you seen the commercials ” store it- don’t pour it” Reply

        • Natasha
          natashaskitchen
          April 15, 2017

          Hi David, Oh wow that’s crazy! I actually don’t watch much TV so I haven’t seen the commercials but I will definitely be mindful of that in the future; pouring it into a container and skimming the oil off the top. Thank you for sharing your insights!! Reply

  • Mariya
    April 15, 2017

    Natasha, you mind reader, you! What perfect timing… I have been looking for some recipes for old school kovbasa like we used to eat back in Ukraine without any nitrates and other junk added, unfortunately with little luck. Shockingly, even “our people” are adding chemical preservatives to their homemade sausage. NOT something I’m comfortable feeding my children.

    Anyway, thank you for sharing this; I cannot wait to try the recipe! Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      I’m smiling big reading your comment. I completely agree and it feels so good to serve this to my family knowing exactly what natural and good quality ingredients went into it. I hope you love the recipe! 🙂 Reply

  • Oksana
    April 12, 2017

    Hi. I know it might be a funny question. But where did you get a casing for kielbasa? Reply

    • Natasha
      natashaskitchen
      April 12, 2017

      Oksana, I bought it at the local meat market but you can also buy them hereReply

      • Oksana
        April 14, 2017

        Thank you . I had no idea Amazon is selling them)))) Reply

        • Natasha
          natashaskitchen
          April 14, 2017

          You’re very welcome 🙂 Reply

  • April 12, 2017

    Wow, Natasha! This is one impressive recipe! Kudos for attempting and mastering the sausage Reply

    • Natasha's Kitchen
      April 12, 2017

      Thanks Sara! This was a brave post for me – but it has been on my to-do list for so long and I feel so good about sharing it even though I knew it wasn’t for everyone :). Please let me know what you think if you decide to make it! Reply

  • April 12, 2017

    I actually just made Polish home style sausages last night with my dad. Salt, pepper and garlic. Smoked them with cherry wood in my smoker. Amazing. Today we are doing bacon. We always do this stuff for easter and christmas. Reply

    • Natasha
      natashaskitchen
      April 12, 2017

      Yum your version sounds amazing!! Thank you for sharing!! 🙂 Reply

    • Natasha
      natashaskitchen
      April 12, 2017

      Yum your version sounds amazing!! Thank you for sharing!! 🙂 Reply

  • Alla S.
    April 12, 2017

    oh nice, but what you aren’t smoking them? oh they are so delicious when they are smoked…

    and this is so delicious when you serve them with burachki… Reply

    • Natasha
      natashaskitchen
      April 12, 2017

      I will definitely have to try that!! Reply

    • ANNA
      May 5, 2017

      Hello Natasha, my hubby and I did homemade sausages and we added lots of vegetables to the meat: yellow squash, bell pepper, zucchini and surprisingly they turned out juicy and delicious. Thank you for all your great recipes… Reply

      • Natasha's Kitchen
        May 6, 2017

        My pleasure Anna! That does sound delcious! Thanks for sharing 🙂 Reply

  • MC
    April 12, 2017

    How long and at what temperature do you bake the sausage? Reply

    • Natasha
      natashaskitchen
      April 12, 2017

      Hi, I have the baking instructions listed in this post above and also have the baking instructions mentioned in the video recipe above. Enjoy! Reply

  • April 11, 2017

    Wow, just wow. These look so yummy and simple to make. Also a great recipe to get the whole family involved! Reply

    • Natasha
      natashaskitchen
      April 11, 2017

      Thank you so much Analida!! I agree, it would be a fun project to teach the kids to make homemade sausage! It’s definitely a memorable thing to make 🙂 Reply

  • Jenna
    April 11, 2017

    That’s so awesome! When we make ours we had mineral water instead, it makes it nice and tender, as well as Montreal steak seasoning. But this looks amazing too, great job! Reply

    • Natasha's Kitchen
      April 11, 2017

      That’s sounds like a great idea! Thanks for sharing 🙂 Reply

  • Kopa
    April 11, 2017

    Can I replace the beef with chicken thighs? My son is allergic to beef but I would love to try making my own sausage! Reply

    • Natasha
      natashaskitchen
      April 11, 2017

      I have not tried it that way, but I do think it would work! Reply

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