How to Make Homemade Sausage

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Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo. The recipes are on

All the meat that Finley uses, including for sausage making, and charcuterie items, he carefully sources from farmers he knows and trusts. How an animal is raised, fed, and treated throughout their entire life is an important part of the story, as is how the slaughtered animal is processed by the butcher, both aspects are key determinants in the final taste and quality of the products that Finley makes.

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28 thoughts on “How to Make Homemade Sausage

    1. yeah that’s what I thought. also try sticking some egg yolk into the sausage for maximum egginess! egg and sausage go well together. apple for desert, always. traditional of ghuyahaland.

    2. richie l yeah…you would still need to add fat, unless you grind some of the skin from the thighs with it.

  1. “if you grind the meat too much you’re going to have a tough sausage” lol dont tell that to the ladies, they’ll go crazy.

  2. You stick your finger down the tube ???? You are reaching people dangerous habits. get yourself a wooden plunger.

    1. Try clicking on ‘SHOW MORE’ which is under the video, below the publishing date. It’s in the top short paragraph, “The recipes are on …”

  3. Thank God for Heart Disease, Diabetes, and Cancer. Soo very glad that those tortured animals get their revenge. Glad disease exists to punish those who harm animals.

  4. Классно. Тоже хочу такую машину. Но у нас она стоит оЧень дорого.

  5. Why dont you take off your ring on your finger when you handle with food, its a lot of bacteria around that part.

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