Tools and Necessities to Make Your Own Sausage

Learn About Sausage-Making from the Experts

Sausage-making instructors Craig and Dianne Peterson have been wrist-deep in ground beef, pork, wild game and poultry for more than 50 years. What began with Craig’s multi-generational family tradition of making 60 pounds of potato sausage for the holidays has expanded into more than 25 years of sharing their passion for well-spiced meat at northern Minnesota’s popular North House Folk School.

“There are hundreds of sausages to make,” Craig says, rattling off examples such as wild rice chicken breakfast links, Polish sausage, venison brats and even kangaroo sausage, made on a trip to Australia.

If it seems intimidating, consider this: Anyone who has mixed spices with ground meat for meatballs or burgers has essentially already made what’s in sausage. (The Petersons recommend skipping pre-mixed sausage seasonings in favor of hand-mixing bulk spices from a local food co-op or spice specialists, to avoid preservatives and extra salt.)

Here’s a look at some of the best kitchen tools and necessities to help you get a good start in the world of homemade sausage. Just add meat.

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