Making sausage from scratch is a time-honored tradition that combines culinary artistry with practical skill. This recipe for homemade triple-meat sausage—a flavorful blend of beef, pork, and chicken—takes you back to a simpler time when food was crafted with love and care. Unlike store-bought options, homemade sausages are free from unnecessary additives and tailored to your preferences, resulting in a product that’s fresher, healthier, and infinitely more satisfying.

Whether you’re a seasoned cook or an enthusiastic beginner, this sausage recipe allows you to connect with the process of food preparation, giving you control over flavor, texture, and quality. The careful balance of spices and the three types of meat creates a sausage that is versatile and bursting with flavor. Whether grilled, pan-fried, or added to soups and stews, these sausages are a delicious addition to your culinary repertoire.

Full Recipe:

Ingredients

Meat Blend

• 600g beef, minced: Provides a robust flavor and a firm texture.
• 600g pork, minced: Adds juiciness and depth to the sausage.
• 300g chicken fillet, minced: Balances the flavors with its mild, tender profile.

Seasonings and Enhancers

• 15g regular salt: Essential for seasoning.
• 15g nitrite salt: Preserves the sausage and enhances flavor.
• 1 tsp ground black pepper: Adds a hint of spice.
• 4g spice mix: A blend of ground allspice, ground black pepper, and dried garlic for a warm, aromatic profile.
• 2 tsp dried garlic: Intensifies the savory notes.
• 0.5 tsp nutmeg, ground: Adds a subtle sweet and earthy undertone.
• 2 tsp milk powder: Helps retain moisture and improve texture.
• 1.5 tbsp cornstarch: Acts as a binder to hold the mixture together.

Fresh Ingredients

• 3-4 cloves garlic, minced: Enhances the depth of flavor.

Liquids

• 150ml ice water: Keeps the mixture cold and helps with binding.

Steps to Make Triple-Meat Sausage

Prep Time: 30 minutes

Cooking Time: 20 minutes (if cooking immediately)

Total Time: 50 minutes

Servings: 8–10 sausages

Step 1: Prepare the Ingredients

1. Meat Preparation: Mince the beef, pork, and chicken fillet finely, or use pre-minced meat for convenience. Ensure the meat is chilled to make handling easier.
2. Garlic: Mince the fresh garlic cloves finely.

Step 2: Mix the Ingredients

1. In a large bowl, combine the minced meats.
2. Add regular salt, nitrite salt, and all the spices (ground black pepper, spice mix, dried garlic, and nutmeg).
3. Sprinkle in the milk powder and cornstarch, ensuring even distribution.
4. Add the minced garlic to the bowl.

Step 3: Incorporate Ice Water

1. Slowly pour in the ice water while mixing the ingredients by hand or with a stand mixer on low speed. This keeps the mixture cold and aids in forming a cohesive paste.
2. Knead until the mixture is well-blended and slightly sticky, ensuring all ingredients are evenly incorporated.

Step 4: Form the Sausages

1. Prepare sausage casings, rinsing them thoroughly under cold water.
2. Using a sausage stuffer or piping bag, carefully stuff the meat mixture into the casings, ensuring there are no air pockets.
3. Twist the sausages into desired lengths, tying the ends securely with kitchen twine.

Step 5: Rest or Cook

1. For best results, refrigerate the sausages for 12–24 hours to allow flavors to develop.
2. If cooking immediately, grill, pan-fry, or bake the sausages until fully cooked and golden brown, reaching an internal temperature of 75°C (167°F).

Nutrition Facts (Per Sausage)

• Calories: 210 kcal
• Protein: 18 g
• Carbohydrates: 3 g
• Fat: 15 g
• Fiber: 0 g
• Sodium: 400 mg

FAQs

Can I use different meats?

Yes! You can substitute turkey, lamb, or venison for any of the meats in this recipe. The ratio of lean to fat is essential to maintain a moist and flavorful sausage.

What if I don’t have sausage casings?

You can shape the mixture into patties or meatballs for an equally delicious alternative.

Why is ice water used?

Ice water helps maintain a low temperature during mixing, which is crucial for binding the meat and ensuring the sausage has a firm texture.

Do I need nitrite salt?

Nitrite salt is optional but highly recommended for preservation, color retention, and a distinct sausage flavor.

Tips for Success

1. Cold is Key: Keep all ingredients, especially the meat, cold throughout the process to prevent the fats from melting prematurely.
2. Season Gradually: You can cook a small piece of the mixture before stuffing to taste and adjust seasoning as needed.
3. Even Stuffing: Avoid overstuffing the casings to prevent them from bursting during cooking.

Storage Tips

• Refrigeration: Store raw sausages in an airtight container in the fridge for up to 3 days.
• Freezing: Raw sausages can be frozen for up to 3 months. Freeze individually or in portions for easy defrosting.
• Cooked Sausages: Store in the fridge for up to 4 days or freeze for up to 2 months.

Why This Recipe is Timeless

Homemade sausage-making is a tradition passed down through generations, celebrating the art of creating flavorful, nourishing food from scratch. It offers a deeper connection to the food we eat and provides control over quality and flavor. The triple-meat combination adds a unique richness and balance that elevates the sausage, while the blend of spices and herbs ensures each bite is aromatic and satisfying. Whether for everyday meals, special occasions, or preserving meat during the colder months, this recipe remains relevant and cherished.

Conclusion

Homemade triple-meat sausage is more than just a recipe—it’s a testament to the craftsmanship and love that define traditional cooking. This sausage recipe highlights the harmony of beef, pork, and chicken, enhanced by a perfect medley of spices and seasonings. The process of crafting your own sausages, from carefully blending the ingredients to stuffing the casings, is an experience that connects you to culinary traditions and fosters a sense of pride in what you create.

The joy of biting into a fresh, juicy, perfectly spiced sausage you’ve made yourself is unparalleled. It’s a reminder that sometimes, the simplest, most wholesome meals are the most rewarding. This recipe isn’t just about making sausages; it’s about preserving a timeless tradition, creating flavors that bring people together, and making something truly special with your own hands.

In a world where convenience often overshadows quality, homemade sausages stand as a celebration of patience, dedication, and authenticity. Whether you’re enjoying them at a barbecue, as part of a hearty breakfast, or incorporated into a comforting stew, these sausages will always deliver a taste of home and tradition. So roll up your sleeves, embrace the process, and let this recipe become a cornerstone of your culinary adventures. Enjoy every savory bite!