Uploaded August 2025 | Updated September 2026, 3 weeks ago
Today I am partnering with Veal, Discover Delicious, funded by beef farmers and ranchers, to show you the entire process of making homemade sausage!
For more information about @vealdiscoverdelicious, visit veal.org and to purchase veal online visit veal.org/shop/online
GREEK SAUSAGE
~This is for 1 lb. of ground meat (approximately 70% veal shoulder and 30% pork fat)~
natural hog casing (rinse off any salt then soak overnight in the fridge, covered in cold water and 1/2 tsp. baking soda)
11 oz. veal shoulder, cut into 1 inch pieces (remove any tough or hard connective tissue or fat, but keep the regular fat)
5 oz. pork fat, cut into 1/2 inch pieces
2 oz. crumbled feta cheese
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. lemon zest
1 tsp. dried oregano
1/2 Tbsp. lemon juice
1/2 Tbsp. white wine vinegar
1/4 c. water
ITALIAN SAUSAGE
~This is for 1 lb. of ground meat (approximately 70% veal shoulder and 30% pork fat)~
natural hog casing (rinse off any salt then soak overnight in the fridge, covered in cold water and 1/2 tsp. baking soda)
11 oz. veal shoulder, cut into 1 inch pieces (remove any tough or hard connective tissue or fat, but keep the regular fat)
5 oz. pork fat, cut into 1/2 inch pieces
1/2 tsp. salt
1/8 tsp. black pepper
1 Tbsp. chopped fresh basil
2 Tbsp. chopped sun-dried tomatoes (pat off any excess oil with a paper towel)
1 garlic clove, minced
1 Tbsp. red wine vinegar
1/4 c. water
THE PROCESS
*Use a meat grinder to grind the veal shoulder and pork fat together. The meat and fat should be VERY cold. It also helps to chill the components of the meat grinder too. Follow the instructions for your meat grinder--my stand mixer was set to speed 4 for grinding. Chill the meat in the fridge.
*In the bowl of your stand mixer, combine the ground meat mixture with the seasonings and liquids (keep those cold, too). Use the paddle attachment on LOW speed for about 1 minute or until everything is combined and the meat mixture is slightly sticky. Chill again in the fridge.
*Press your seasoned ground veal mixture into the main chamber of your sausage stuffer to help remove any air. Lightly grease the sausage stuffer tube with olive oil and carefully thread a few feet of natural casing onto the tube. Tie off the end. Press your meat mixture through the stuffer and into the casings, guiding with your hands.
* To create links, choose how long you want them to be then pinch the sausage with your thumb and pointer finger. Spin the link away from you 3 times. For the next link, pinch the sausage again, but this time spin the link 3 times towards you.
*Prick holes in the links to help remove any air pockets and to draw the casing close against the meat. Cook immediately OR refrigerate for a few hours to allow the flavors to marry.
*Cook through and ENJOY! (The recommended internal temperature for cooked veal is 145*F. )
MEXICAN STREET CORN SALAD
loveandlemons.com/mexican-street-corn-salad
Please SUBSCRIBE!
E-mail: annesfamilyrecipe@gmail.com
Instagram: @annesfamilyrecipe
Facebook: facebook.com/annesfamilyrecipe
Theme song written and recorded by my talented husband!
#beeffarmersandranchers #discoverveal #discoverdelicious #recipe
SHOP ALL MY FAVORITE KITCHEN TOOLS: amazon.com/shop/annesfamilyrecipe
As an Amazon Affiliate I earn from qualifying purchases.
Today I am partnering with Veal, Discover Delicious, funded by beef farmers and ranchers, to show you the entire process of making homemade sausage!
For more information about @vealdiscoverdelicious, visit veal.org and to purchase veal online visit veal.org/shop/online
GREEK SAUSAGE
~This is for 1 lb. of ground meat (approximately 70% veal shoulder and 30% pork fat)~
natural hog casing (rinse off any salt then soak overnight in the fridge, covered in cold water and 1/2 tsp. baking soda)
11 oz. veal shoulder, cut into 1 inch pieces (remove any tough or hard connective tissue or fat, but keep the regular fat)
5 oz. pork fat, cut into 1/2 inch pieces
2 oz. crumbled feta cheese
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. lemon zest
1 tsp. dried oregano
1/2 Tbsp. lemon juice
1/2 Tbsp. white wine vinegar
1/4 c. water
ITALIAN SAUSAGE
~This is for 1 lb. of ground meat (approximately 70% veal shoulder and 30% pork fat)~
natural hog casing (rinse off any salt then soak overnight in the fridge, covered in cold water and 1/2 tsp. baking soda)
11 oz. veal shoulder, cut into 1 inch pieces (remove any tough or hard connective tissue or fat, but keep the regular fat)
5 oz. pork fat, cut into 1/2 inch pieces
1/2 tsp. salt
1/8 tsp. black pepper
1 Tbsp. chopped fresh basil
2 Tbsp. chopped sun-dried tomatoes (pat off any excess oil with a paper towel)
1 garlic clove, minced
1 Tbsp. red wine vinegar
1/4 c. water
THE PROCESS
*Use a meat grinder to grind the veal shoulder and pork fat together. The meat and fat should be VERY cold. It also helps to chill the components of the meat grinder too. Follow the instructions for your meat grinder--my stand mixer was set to speed 4 for grinding. Chill the meat in the fridge.
*In the bowl of your stand mixer, combine the ground meat mixture with the seasonings and liquids (keep those cold, too). Use the paddle attachment on LOW speed for about 1 minute or until everything is combined and the meat mixture is slightly sticky. Chill again in the fridge.
*Press your seasoned ground veal mixture into the main chamber of your sausage stuffer to help remove any air. Lightly grease the sausage stuffer tube with olive oil and carefully thread a few feet of natural casing onto the tube. Tie off the end. Press your meat mixture through the stuffer and into the casings, guiding with your hands.
* To create links, choose how long you want them to be then pinch the sausage with your thumb and pointer finger. Spin the link away from you 3 times. For the next link, pinch the sausage again, but this time spin the link 3 times towards you.
*Prick holes in the links to help remove any air pockets and to draw the casing close against the meat. Cook immediately OR refrigerate for a few hours to allow the flavors to marry.
*Cook through and ENJOY! (The recommended internal temperature for cooked veal is 145*F. )
MEXICAN STREET CORN SALAD
loveandlemons.com/mexican-street-corn-salad
Please SUBSCRIBE!
E-mail: annesfamilyrecipe@gmail.com
Instagram: @annesfamilyrecipe
Facebook: facebook.com/annesfamilyrecipe
Theme song written and recorded by my talented husband!
#beeffarmersandranchers #discoverveal #discoverdelicious #recipe
SHOP ALL MY FAVORITE KITCHEN TOOLS: amazon.com/shop/annesfamilyrecipe
As an Amazon Affiliate I earn from qualifying purchases.
