For Christmas my husband asked for a sausage making kit along with the stuffer/grinder attachment for my Kitchen Aid mixer. He finally got around to making it and it was well worth the wait. This was very time consuming and not exactly easy to do. He only complained a little but kept saying he hoped they tasted awful so he wouldn’t want them again. Well that didn’t happen because they were amazing! Once he figured out how to get the casing on the stuffer and how to fill the casing, he was happy. After all, this was his very first time and I think he did a great job for the first time.

Start with 5 pounds of pork.

Cut the pork into 1″ cubes.

In a large bowl place all of the ingredients (except the eggs and cream). Mix very well with your hands until they are evenly distributed.

Grind the mixture using a medium die. Mix the grinded mixture with your hands. Grind the mixture a second time. Mix again with your hands. Mixture should stick to the palm of your hand if you turn your hand over. If it doesn’t, keep mixing by hand.

Using your hands, mix cream and eggs into the pork mixture thoroughly. Mixture should still stick to your hand when mixed properly. Refrigerate the mixture.

Let hog casing soak in a dish with water for at least 15 minutes. Rinse your hog casings inside and out 3 times.

Remove the metal die and cutting piece in the attachment and put one casing onto the stuffer end.

Place the pork mixture into the stuffing attachment and fill the casings. Allow sausage to start to fill the casing, without knotting the end, to get all of the air out. Once the air is removed, knot the end and continue filling the casing. Knot the other end too.

Twist the long link into about 3 links per pound of mixture that are 5-6 inches long. Lightly poke the sausage links with the poking tool 3-4 times. Place the twisted links in the refrigerator, uncovered, overnight to dry out the casings. Snip the casing at the twisted seam to separate into links.