I don't buy sausage anymore! Grandma Showed Me How to Make Homemade Sausage!

I don't buy sausage anymore! Grandma Showed Me How to Make Homemade Sausage! Learn how to make homemade dry-cured sausage with lean pork using a simple traditional family recipe. This naturally flavored homemade sausage is made with simple ingredients and no unnecessary additives. The process is so easy that even a beginner can make delicious homemade cured sausage at home. Ingredients: * 42.32 oz (1.2 kg) lean pork. * 0.35 oz (10 g) table salt. * 0.35 oz (10 g) curing salt. * Paprika. * Black pepper. * Ground garlic. * Dried onion. * 70 mm collagen sausage casing. * Whiskey or another strong alcohol for finishing. In this video, I show you how to prepare and season the meat, stuff the collagen casing, remove air pockets, and slowly cure the sausage for at least 3 weeks at 10–15°C (50–59°F). You’ll see how the sausage loses weight during the curing process and how incredible the final result looks. This traditional homemade sausage recipe is perfect for anyone who loves dry-cured sausage, cured meats, charcuterie, salami, and authentic homemade meat recipes. 👍 Like the video, 💬 leave a comment, and 🔔 subscribe for more traditional homemade sausage and charcuterie recipes. #DryCuredSausage #HomemadeSausage #Charcuterie