How Sausages are Made

There are several reasons you may want to make sausages. Even if you are not a serious sausage lover, variety is always a good thing and sausage can be a great way to enjoy meat.

Also, for those that find the flavour of mutton or sheep meat too gamey, a sausage may be the best way to enjoy the meat from sheep.

The herbs and spices go in with the meat to form a sausage that will tamper the flavour and give you an opportunity to enjoy your mutton.

Making sausages at home is not as tough as it sounds. There are no special machines needed. Ingredients such as preferred meat, fat, spices (rosemary, thyme, garlic, cumin, etc.) and any equipment to chop them all up are virtually all you need to turn into sausage.


If you have a meat grinder or food processor, it will do the work excellently, if not, a chef’s knife can get things done. The target is to get the ingredients properly mixed to get the even texture you expect in a sausage.

If you are diligent enough to obtain it with a chef’s knife, you can use it, if not, find a meat grinder in order to get the right texture required for a good sausage.

You will also need sausage casings and some sort of sausage stuffer if you intend to pack your sausage into links rather than patties. You can find these in any good supermarket.

Once you’ve got these things ready, search for any reasonable sausage recipe to use. This is another good thing about sausage - you can use a number of different recipes, depending on your taste and the ingredients you can find.

Mutton sausage is also very versatile in terms of method of preparation. It can be poached, grilled or sautéed.


This is not a recipe, but to give you an idea of the ingredients to use and the amount to use, here is a list:

  • 500 grams of ground sheep meat or trimmed sheep shoulder cut into cubes
  • 3 finely chopped cloves garlic
  • 1 tablespoon of harissa
  • 1 tablespoon of minced flat-leaf parsley
  • 1 teaspoon of paprika
  • ½ teaspoon of ground coriander
  • ½ teaspoon of ground cumin
  • ¼ teaspoon of ground fennel seed
  • ¼ teaspoon of ground black pepper
  • 4 tablespoon of extra-virgin olive oil

To get the best out of your sausage, you will also need a pig fat. If you are not using a ground mutton, cut up the trimmed shoulder and the fat into cubes. Put the spices and the meat into a mixture and run the entire thing through a meat grinder if you have one.

Single grinding may not do the job, so run it again to get the right texture. If you are certain that your ingredients are in the right proportion, then attach the sausage stuffer to the meat grinder and thread a sausage casing onto it.

Pull a little of the casing off the stuffer and knot it up. Run the sausage mixture through the meat grinder again, this time putting the mixture into the casing.

You may find that the stuffer is not able to push the meat mixture through with enough force to fill out the casing for the right size of sausages, you can support by forcing the mixture down the casing with your hands. You may also ask for a helping hand at this point.

It will work better if one person is pushing the meat mixture through the grinder and the other person is holding the casing as the mixture goes into it and is forcing it to fill properly.

You can also twist it into links as the mixture is filling or wait until the entire casing is filled before twisting it into 6-inch links. Refrigerate your sausage until it is ready to cook.

Note that it is always advisable to taste your recipe by taking a little of the mixture before you start filling the casings and frying it in a hot skillet until properly cooked.

Taste it and see if it is as good as you want, if not, adjust the spices as necessary for the rest of the sausage before cooking.

As has been stated before, sausage can be grilled, poached, or sautéed. Use whatever method works for you (depending on what you have).

Mutton sausages are a great way to enjoy meat. You can serve it with a sauce or enjoy it in any particular manner you wish.