From Restaurant Pro to Your Kitchen: Making Homemade Sausage (and Doubling It!)

Remember that feeling of wanting to try something you always thought was complicated? For me, it was sausage. I always figured it was something only professional chefs could do. But after seeing Joshua Weissman's video (seriously, check it out!), I realized how wrong I was. It’s surprisingly simple, and the payoff – delicious, homemade sausage – is huge. Plus, imagine the possibilities – Italian sausage for pasta night, bratwurst for grilling, or even some spicy Merguez for a weeknight taco bar!

And here's the Rogue Chef twist: we're not stopping at a pound or two of sausage. We're doubling the recipe. Why? Because let's be honest, dinner is already happening. Why not cook once and have leftovers for lunch or freeze half for a future easy meal?

The Basics: Why Homemade Sausage is Worth It

Joshua lays out the basics beautifully: meat, a tube (casings), and a grinder. But there's a little more to it than that. Fat percentage and salt are key. He smartly suggests using a pork shoulder roast (or Boston butt) which naturally falls in that sweet spot of 20-30% fat. The video goes into the math for salt (2% of the meat's weight), which seems intimidating, but trust me, it’s straightforward once you have the numbers. And don’t be scared of the casings – they’re just a little…different!

The Recipes: Mild Italian, Bratwurst, & Merguez

Joshua walks through three amazing variations. Here's a simplified breakdown, with our doubling notes:

Mild Italian Sausage

• Original Recipe (1 pound): 3 pounds boneless pork shoulder, 1/4 pound pork fatback (optional), 1 tbsp fennel seeds, 1 tbsp coriander seeds, 2 tsp black peppercorns, 2.5 tbsp kosher salt, 3 cloves garlic.
• Doubled Recipe: 6 pounds boneless pork shoulder, 1/2 pound pork fatback (optional), 2 tbsp fennel seeds, 2 tbsp coriander seeds, 4 tsp black peppercorns, 5 tbsp kosher salt, 6 cloves garlic.
• Extras: Makes enough for two family dinners. Freeze one portion for later!

Bratwurst (Non-Traditional!)

• Original Recipe (1 pound): 2 pounds boneless pork shoulder, 1/3 pound pork fatback, spice blend (recipe in video).
• Doubled Recipe: 4 pounds boneless pork shoulder, 2/3 pound pork fatback, double the spice blend.
• Extras: Perfect for grilling season or a hearty weeknight meal.

Merguez (Spicy!)

• Original Recipe (1 pound): (Recipe not fully detailed in transcript, refer to video)
• Doubled Recipe: Double all ingredients from video.
• Extras: Serve in tacos, wraps, or on a bun with your favorite toppings.

The CrownRunner Opportunity: Dinner Angel Status

Imagine this: another mom across town needs a delicious, home-cooked meal tonight. You've already made double the batch of Italian sausage, and you’re looking for a way to share the abundance. With CrownRunner, you can offer hot, fresh sausage (or any doubled recipe!) directly to her. A night of cooking, earning $20-$50 – that’s a win-win!

Think about it: you're already cooking dinner. Why not leverage that effort for a little extra income and connect with your community?

Ready to get started?

• Start a Marketplace Listing
• Follow Chef Nick
• Claim Your Chef Profile
• Find a Meal Near You