Sausage Making Class

A while back, Fran and I mentioned that we took a sausage making class. Well, actually, Fran took the class and I went along to document the process. At any rate, this is the rest of the story. Bluescreek Farms is a butcher at the North Market here in Columbus. Fran started out with a Boston Butt and ended up with Polish Sausage. Here’s how it went…

First, there was hand-washing (to be repeated several times throughout the class), donning aprons and suiting up, complete with gloves.IMG_1100

Next, the Boston Butt Roast or Pork Butts were distributed. Actually, they’re pork shoulders but, oh well,…


Next the butts were boned…


…the shoulder blade was removed…


…and the butt was cut into large cubes.

IMG_1134The individual, prepared butts were then put into bins with their seasoning packets and refrigerated while everyone finished boning and cubing.

IMG_1140As the class was beginning, we were treated with samples of Hot Italian Sausage, Mild Italian, Bratwurst or Polish Sausage. Being of Eastern European extraction, Fran, naturally opted for Polish Sausage. The process was the same for each. Only the seasonings changed. Here are the bins, under refrigeration, waiting for the next step.

IMG_1141As I stood there, looking at these little bins with their cubed butts and seasoning packets, with names on each one, I almost felt like I was viewing a baby nursery. Oh well, on to the first grind…

IMG_1166Next, the seasoning was added and the batches of coarse-ground pork were hand-mixed in preparation for the next, slightly finer grind.

IMG_1170Next, Fran got to know the casings.

IMG_1193Next it was on to the stuffing machine.

IMG_1217Once the sausage was stuffed into its casings, it was twist…

IMG_1224…and cut. Presto, polish sausage.

IMG_1225It took a while but the results were delicious. There is a great deal of pride to be experienced when you can serve something like this to your family and/or friends and saying, “I made this…from scratch.” And, I would suggest that, if you’re interested and you can find a butcher near you who makes their own sausage, they might be open to conducting a class for you and a few of your friends. It never hurts to ask.

We have also discovered that a variety of seasoning mixes are available at Penzeys Spices. You can get a catalog or shop on line. In addition to bratwurst and Italian sausage seasonings, they also have a mix for Breakfast Sausage which you can make in patties, eliminating the need for a stuffing machine.

At any rate, this is another process that might appear daunting but, when broken down into individual steps, just takes some time and patience. Give it a try.

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5 comments to Sausage Making Class

  • Mary Ann & Fran,

    It was a PLEASURE having you ladies be apart of our class!! And thank you SO much for the aprons you provided. I know everyone felt very special being able to take home their own apron home with them. You ladies did a WONDERFUL job! Good job working with the meat, beautiful pictures, and this is such a fun & detailed description of what happened! Thank you so much for being apart of our class. You were a pleasure to have!
    Best of luck ladies!

    -Jamie (Bluescreek Farm Meats)

    • Jamie,
      I think the pleasure was ours! We learned so much and we are excited to make our own homemade sausage. The entire staff at Bluescreek was so helpful and took the time to carefully answer every question. You guys are the best!
      Fran (The Country Cousin of The Kitchen Cousins)

  • My husband and I took the class last year and enjoyed it. Plus my husband picked up his own spices so that it would be salt free. Nice write up.

  • Say, this is quite interesting! I grew up on a farm and remember much about food processing from the garden and the barn! I then got involved in my grades 9 though 12 in my own dairy production – loved that wholesome milk fresh from the bard and out of the cooler. Always took a quart of this fresh milk from the cooler to the field while doing tillage – yummy!

    The homemade ice cream made form the cold, crushed ice from the creek and pond was always delicious too!

    Anyway enjoyed oyur sausage making ideas and pictures here – keep more ideas coming online. Teaching my ag studenets how to butcher and dress out pork was an important part of ag teaching while in W. Va. I was able to challenge the students how to prepare hams and bacons for food use on the homestead. Some of the students would enter their hams, bacon and eggs in the States’ FFA shows in Ripley West Virginia.

    Later on – enjoy your web page here!

    from Jerry

    • Jerry,
      Wow! I had no idea you had such an interesting back ground in Ag education. I teach a lot of gardening and home food preservation classes but my background is in Home Ec and special ed with many years in horticulture – sort of a learning by doing education. I am so glad you enjoyed the post. Keep checking into the blog. I will have a Garden Daybook up soon where I share what is going on in my gardens.

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