Step 2: Sausage Making Overview
1. Collect equipment and non-spoilable materials (meat grinder, sausage stuffer, fruit, herbs, spices, salt, natural hog casings, etc...)
2. Get meat. If the meat is freshly killed, you'll only have a few days to get all the processing done before you should have the meat frozen
3. Carve the meat into 1-2 inch chucks suitable for grinding
4. Prepare flavorings
5. Partially freeze meat and flavorings
6. Grind meat and flavorings into sausage
7. Re-partially freeze sausage
8. Stuff sausage into casings
9. Fully freeze sausages
IMPORTANT SAFETY TIP: Clean up and bleach all tools after use, and during any major pause between steps where you aren't actively processing cold meat.
If you're using a piston-type sausage-stuffer rather then the screw or auger-type Kitchen Aid attachment I used, some of your steps can be modified. For example, you may not need to mix your flavorings with the pre-ground meat. I found that my sausage stuffer was prone to clogging, so wanted to make sure everything would pass through smoothly.