Our Ronco Electric Pasta and Sausage Maker makes it easy to make your own sausages at home!
Recently on a trip to the store and noticed that I couldn’t find any pre-made sausages without added sugar and other questionable ingredients. When I put dinner on the table to feed my family, it’s really important for me to know that what I’m feeding them is healthy. We all enjoy treats now and again, but I find that too many foods have weird additives or too much added sugar for absolutely no reason. That’s why I pay attention to what goes into my cart or make as many things from scratch as possible. So, I decided it was time to break out my Ronco Electric Pasta and Sausage Maker and make my own.
Making sausages in the Ronco Electric Pasta and Sausage Maker is really easy. Simply start with any kind of quality ground meat, add spices, add some fat mix together, chill, and then extrude your sausage mixture into sausage casings. Fresh homemade sausages are good for 2-3 days in the fridge or even for a couple months in the freezer.
A couple of tips about making sausage at home-
- I found the pork sausage casings that I used in this recipe in my local grocery store. But they are also available at Amazon.com. Pork casings are the easiest to stuff in my opinion.
- When making sausage, your mixture should be about 70% ground meat and 30% fat. You can either start with a fatty cut of meat like; pork shoulder, skin on chicken thighs or brisket… or you can add fat in such as; pork fat backs or pork belly or even bacon. Don’t worry about the added fat. Most of it drips off when you cook your sausages. Added fat is important to have in your recipe so you don’t end up with dry sausages.
- Most grocery store butchers are happy to grind up any kind of meat that you purchased from them. So get creative! Try pork, beef, chicken, turkey, venison, lamb…
- When experimenting at home with different flavors, take a few tablespoons of your mixture and cook it up in a sauté pan to taste test before stuffing your sausages.
- When stuffing sausage at home, it helps to have everything cold… so be sure to chill your meat and maybe even put your Ronco Pasta mixing container in the freezer as well before starting.
- Cleanliness is a priority: Be sure all surfaces and utensils that come in contact with the sausage as it is being prepared are perfectly clean. This includes hands, cutting boards, knives, spatulas, etc.
- Keep your working area clean and uncluttered.
- Wash your hands thoroughly with soap and water often. Bacteria thrive at room temperature.
- Keep meat cool at all times. Work fast and refrigerate meat as soon as possible. Don’t leave meat sitting out on the counter for extended amounts of time.
Homemade Moroccan Spiced Lamb Sausages
- 2 pounds of ground lamb shoulder
- 6 pieces bacon, chopped finely
- Coriander seeds, 1 tablespoon
- Cumin seeds, 1 tablespoon
- Fennel seeds, 1 tablespoon
- Cinnamon-ground, ½ teaspoon
- Allspice-ground, ½ teaspoon
- Ginger-ground, ½ teaspoon
- Nutmeg-round, ½ teaspoon
- 1/8 of a teaspoon cayenne pepper
- 2 tablespoons dried parsley
- Four garlic cloves, pressed
- ¼ cup Harissa sauce (Moroccan red pepper sauce found at specialty grocers)
- Salt and pepper to taste
- 2-3 Sausage casings
- Start by rinsing then soaking your sausage casings in warm water per package instructions. (For this amount of sausage mixture you will probably only need one pork casing, but go ahead and soak two or three just in case.)
- In a frying pan over low heat, toast coriander seeds, cumin seeds, and fennel seeds. (Toasting the seeds brings out the delicate flavors and is very aromatic. You know when they’re finished when they’re a nice toasted brown, but not burned.)
- Put your meat and chopped bacon into a mixing bowl.
- Add your ground toasted spices and all other ingredients to your meat mixture. Add salt and pepper to taste.
- Using a strong spoon or the paddle attachment of a stand mixer, completely combine all ingredients.
- Put your sausage mixture in the freezer for about 30 minutes to completely chill it, careful not to forget about it and let it freeze.
- When ready to start stuffing, assemble your Ronco Electric Pasta and Sausage Maker with the sausage horn attachment. Add about 1/3 of the meat to the mixing container, to begin with, storing the rest in the freezer or fridge until needed.
- Slip a sausage casing onto the horn attachment leaving a tail of about 5 to 6 inches at the end.
- Turn the mode button to extrude, turn your power button to extrude. After a few turns, the meat will start to come out. Use one hand to shape your meat into the sausage casing as it extrudes. Add more meat as needed and scrape down inside of Pasta Machine mixing bowl if any meat becomes unreachable by the mixing arm.
DO NOT OVERFILL CASINGS
Because meat and food will expand when heated and will split casting. To help relieve pressure inside sausage casing, use the pin included with your Pasta/ Sausage Maker to poke a few holes in each of your sausages. Note: if meat sticks to mixing blade while mixing, stop the machine and scrape off with a soft rubber scraper. If sausage mixture is too moist, add bread crumbs or cooked rice.
- When the sausage casing is all filled with meat excluding the 5-6 inch tail, carefully remove it from the horn and tie off one end.
- To form links, pinch off an area the size you want your sausage to be, then alternate twisting each link in opposite directions to form sausages. Tie off the other end of your sausage casing. If you’re left with any air bubbles, use a clean sharp knife to poke the casing to release the air.
- Allow sausages to air dry for an hour or two.
- Either cook your sausages right away, store them in your refrigerator and use them in the next few days with your favorite recipes or freeze them.
COOKING FRESH HOMEMADE SAUSAGE
- Through cooking is absolutely necessary when preparing all poultry, meat or fish sausages.
- Don’t forget to poke a few holes in each of your sausages with the pin included with your Pasta/ Sausage Maker.
- Larger sausages take longer to cook than the smaller breakfast links.
- Always check the center of sausage by cutting sausage with a knife to make absolutely sure your sausage is thoroughly cooked.
- Pan Fry – Put sausage in skillet with 2 tablespoons of vegetable or olive oil. (optional) Add ½ cup water. Cook slowly over a medium-low heat for about 10-12 minutes until sausage is brown on all sides.
- Oven Bake – Cook sausages in a shallow baking pan in a pre-heated 375° oven for about 30-45 minutes.
- Grill – Brush links with butter, margarine or olive oil and grill over low coals. Cook slowly, turning to brown evenly until thoroughly cooked.
Chef Paja-Dejur Sanchez