Lamb Masala Sausage

You can thank the folks at the Meat Hook in Brooklyn for sharing the secrets of their craft. While making homemade sausage requires effort—and some special equipment—even a novice can achieve pro results. (Watch the step-by-step video for making sausages at home here.) Once you get the hang of it, you can add Spicy Italian Sausage, Green Chorizo, and Boerewors to your repertoire.

A few words of advice: If you have a KitchenAid stand mixer, add the food grinder attachment and sausage stuffer kit. If you don’t, a manual grinder with a 3⁄8" grinding plate and stuffing attachment is a decent option (we like the LEM #10 Clamp On Hand Grinder). Just cut the meat into 1⁄2" pieces and freeze completely, then grind one piece at a time. If you’s rather not buy anything, ask your butcher to grind the meat. As for the casing, we suggest 29- to 32-mm all-natural hog casings (preloaded or pretubed ones are easiest to work with). Or, just season and shape the sausage into patties or meatballs, or just use it loose in all kinds of Italian dishes, pasta sauces, hearty soups and stews, or any of these sausage recipes.  It tastes just as good!