Follow basic sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Chill your meat to below 35F
- Keep your meat and grinder parts very cold while grinding
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Cook and enjoy
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Kitchen Knives
- Kitchen Boss Immersion Circulator
- Kitchen Boss Vacuum Sealer
- #12 Meat Grinder
- Sausage Pricker
- Non Fat Dry Milk Powder
- Meat Mixers
- Sausage Stuffers
- Custom Cutting Board (use discount code 2GUYS15 at check out for 15% off 😁)
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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Egg Nog Sausage
- 2.5 g Insta Cure #1
- Clean meat and remove any silverskin, cut into small strips or cubes and partially freeze. You want the temperature of the eat to be below 34f (1c)
- Grind your very chilled meat/fat on a medium plate (6mm). Rechill
- Mix the meat with all of the rest of the ingredients until it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Stuff into your sausage casings, link, and prick out any air pockets. Refrigerate overnight.
- You can cook these sausages any way you want. If you cook these on a stovetop or grill, you should cook them till you reach an internal temp of 155f (68c)I like to cook them sous vide at 145f (62.7c) for 2 hours then finish them on a grill, oven, or air fryer (optional) to tighten up the hog casing
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