- Place ground meat in a meat mixer, or container large enough for you to mix by hand. If you don’t have a large bowl or food-grade meat tub, you can always use a cooler or Rubbermaid tub.
- Sprinkle dry ingredients evenly over the meat, and add the required liquid. Mix thoroughly. It often takes 4 or 5 minutes if you’re doing it by hand, so be patient. Food-grade nitrile gloves can take the edge off the cold mixture.
- Use a sausage press to stuff casings. If you don’t have a sausage press, you can put the sausage meat into burger bags or wrap airtight in butcher paper.
This sausage is perfect as a spaghetti sauce base or in an Italian soup. For more tips, check out our article, Sausage Making 101.