Homemade Sausages for the Grill
Category: Tutorials
- views: 169
- date: 6 October 2026
- posted by: 0nelove
Homemade Sausages for the Grill
Published 10/2026
MP4 | Video: h264, 1920x1080 | Audio: AAC, 44.1 KHz, 2 Ch
Language: English + subtitle | Duration: 42m | Size: 672.67 MB
Meat preparation, equipment, casings and grilling, with a base recipe, creamy sausages and Italian sausages
What you'll learn
Choose and assemble the meat-grinding and sausage-filling tools demonstrated in the course.
Prepare natural sausage casings and meat for sausage making.
Make the base sausage recipe and the creamy and Italian variations.
Follow the demonstrated methods for filling sausages and cooking them on the grill, in a pan or in an oven.
Requirements
A meat grinder and suitable sausage-filling attachment or stuffer. Accurate scales, a thermometer, natural casings and the ingredients listed in each recipe. Access to a grill, oven or frying pan for cooking the sausages.
Description
Make fresh homemade sausages with a foundation in equipment, meat preparation and natural casings. This course follows the process from choosing and preparing the tools through to filling and cooking the sausages, then develops the base recipe into two variations.
The first section explains how to choose and use a meat grinder, which tools are needed for filling sausages, and why accurate measurement matters when working with spices. Separate lessons cover preparing natural casings and selecting and preparing the meat. These demonstrations let you study each part of the process before beginning the main recipe.
The practical section starts with sausages from scratch. You then make creamy sausages and Italian sausages. The recipes use different additions while building on the preparation and handling covered in the foundation lessons. A cooking lesson demonstrates ways to finish the sausages using a grill, an oven or a pan.
This program is intended for home cooks starting to make fresh sausages. You will need a meat grinder and a suitable filling attachment or stuffer, weighing scales, a thermometer, natural casings and the ingredients for your chosen recipe. Review the equipment and casings lessons before preparing the meat.
The course contains English-language videos with English and Spanish subtitles. Printable lesson notes and individual recipe PDFs accompany the demonstrations. Work through the foundation lessons first, practice the base recipe, then use the creamy and Italian variations to apply the same skills with different ingredients.
Who this course is for
Home cooks who want to learn the foundations of making fresh sausages and practice three recipes.
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