Choose your meat and fat ratio
Chill the meat, fat, grinder parts, and bowl
Cut meat and fat into small cubes
Mix meat with salt and seasonings
Add curing salt only if making cured sausage and following a safe recipe
Grind the mixture through the desired plate
Mix until the meat becomes sticky and evenly combined
Add cold water or ice as needed for texture
Stuff the mixture into sausage casings
Twist or link into desired lengths
Prick any trapped air pockets
Chill the sausages before cooking or smoking
Cook to a safe internal temperature
Store leftovers properly