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

I don't buy sausage anymore! German grandma Showed Me How to Make Homemade Sausage! Learn how to make homemade Hunter’s Sausage (Hunting Sausage Recipe) with beef, pork, and natural casing. This traditional smoked-style sausage recipe combines curing, baking, and slow cooking for incredible flavor and texture. Perfect for anyone searching for how to make sausage at home, homemade sausage recipe, smoked sausage, or DIY charcuterie. These sausages are juicy, rich, and packed with deep flavor — ideal for grilling, frying, or traditional curing methods used in European and Eastern cooking. Ingredients: * Pork back fat — 200 g (7.0 oz). * Beef — 600 g (21.16 oz). * Lean pork — 300 g (10.58 oz). * Curing salt — 8 g (0.28 oz). * Salt — 8 g (0.28 oz). * Black pepper. * Ground garlic. * Sugar. * Cinnamon — just a pinch. * Natural sausage casing (sheep or hog casing). Preparation Time: * Chill the pork back fat — 2–3 hours. * Cure the meat in the refrigerator — 24 hours. * Chill the meat mixture — 1 hour. * Soak the casing — 20–30 minutes. * Hang the sausages to dry — 2–3 hours. * Bake in a convection oven at 194°F (90°C) — 20 minutes. * Cook after pouring boiling water over the sausages — 3 hours. * Refrigerate after cooking — 48 hours. Follow this step-by-step homemade sausage making process and create authentic hunter’s sausages at home. 👍 If you enjoyed this recipe, please Like, Subscribe, and Comment for more homemade sausage and meat recipes!