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Try This at Home: How to Make Sausage

From: Food Network Magazine

Pull up to your next tailgating party with homemade chorizo for the grill. Guy Fieri shows Food Network Magazine the ropes.

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Throw these sausages on the grill for tailgating, or cook and slice them for paella.

get the recipe

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Prepare the casing (you can buy casings from most butchers) by soaking it in cold water for 30 minutes to soften.

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Run water through it to remove excess salt and check for leaks.

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Remove the seeds from the chipotles, and finely chop in a food processor with the garlic, vinegar and tequila.

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Remove any silver skin from the pork butt, then cut into 3-inch chunks.

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Grind the pork in a meat grinder (or mixer with a grinder attachment) with a 3/16-inch die. Use the feed tube to push the meat through gently. Don't press too hard on the feed tube. The machine does the work; you just need to guide the meat into the grinder.

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First, "debling" (take off your rings!); you’ll be mixing with your hands. Combine the dry spices — cumin, salt, chili powders, onion, paprika, oregano and white pepper — in a small bowl.

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Grind some bread after you've ground the pork to help clean the meat out of the machine.

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Then season the pork in layers. Start with half of the ground meat in a large bowl and cover it with half the spice mixture and half the garlic-vinegar mixture.

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Then add the rest of the meat.

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And the remaining spices and garlic mixture.

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Combine everything with your hands; it’s the best way to make sure all the meat gets seasoned.

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Remove the die from the grinder and attach the sausage-stuffing tube. Thread the casing.

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Then slide the rest of the casing onto the tube, only leaving enough at the end to tie into a tight knot.

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With the mixer on low, gently feed the sausage mixture into the tube, using one hand to guide the casing out at the right speed; be careful not to overstuff or tear the casing.

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Turn off the mixer after you get about 3 to 4 feet of sausage and cut the casing.

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Tie off the sausage and retie the casing on the stuffing tube. Continue making the remaining sausages.

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"To form a link, just pinch the sausage in two places (about 8 inches apart) and flip the middle piece around and around," Guy says. Place the linked sausages on a baking sheet lined with parchment paper and refrigerate overnight to dry.

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Preheat one side of a grill to medium-high and the other to low. Lightly brush the grill with oil, then grill the sausages over the higher heat until they’re browned on all sides, 6 to 8 minutes. Move to the lower heat and continue grilling until they’re cooked through, 5 to 7 more minutes.