How to Make Homemade Sausage Fillers from Scratch

Sausage making is a time-honored culinary tradition that allows you to create flavorful links made completely from scratch. While store-bought sausages can be convenient, nothing beats the taste of homemade sausage made with quality ingredients. An essential part of crafting great-tasting sausages at home is properly preparing the fillers that give the sausage its characteristic texture.

In this comprehensive guide we’ll walk through everything you need to know to make delicious homemade sausage fillers. From understanding the role of fillers to step-by-step instructions, you’ll gain all the skills and knowledge required to make your own sausage fillers. Let’s get started!

What is a Sausage Filler?

Also known as a sausage binder or extender, a sausage filler is an ingredient added to the meat mixture that helps bind the sausage and add substance Fillers absorb fat and juices released during cooking which helps to keep the sausage succulent They also aid in retaining the characteristic “snap” of the sausage casing.

Traditionally, breadcrumbs or rusk (dried breadcrumbs) are used as fillers. However many other starchy ingredients can also be used such as oats grains, potato, pasta or ground nuts. The filler makes up approximately 10-15% of the total sausage mixture.

Why Make Homemade Sausage Fillers?

There are several benefits to making DIY sausage fillers rather than buying pre-made commercial versions:

• Control ingredients: By making your own, you can control exactly what goes into the filler. This allows you to avoid additives, preservatives and other unwanted ingredients found in store-bought versions.

• Customize texture: You can fine-tune the texture of your sausage by adjusting the type and amount of filler used. Mix and match different starches until you achieve your ideal consistency.

• Cost savings: Homemade fillers are significantly cheaper than buying commercial sausage rusks or binders. You likely already have the ingredients on hand.

• Unique flavors: Incorporate dried herbs, cheeses, roasted vegetables or other ingredients into the filler to make your sausage truly unique. Get creative!

• Improved nutrition: Use whole grain flours and incorporate nutrient-dense ingredients like ground nuts, seeds or dried produce.

Tips for Making Sausage Fillers

Follow these tips to help make the perfect DIY sausage filler:

• Use dry, starchy ingredients: The best fillers are made from dry, dense starches that can absorb fat. Wet fillers make the sausage mushy.

• Toast or dry ingredients: Toasting nuts/grains or using dried bread improves the filler’s ability to absorb moisture. Remove as much moisture as possible.

• Avoid overmixing: Once liquid is added, mix just until combined to retain a coarse texture that doesn’t get gummy.

• Chill thoroughly: Chill all ingredients before grinding and mixing. Keeping things cold prevents smearing of fat.

• Use a two-step method: First grind ingredients separately, then combine and briefly mix in the chilled meat and fat.

• Weigh precisely: Use a kitchen scale to weigh ingredients to ensure the proper sausage to filler ratio.

• Adjust consistency: The amount of filler can be adjusted to achieve the desired firmness or coarseness. Start with 10-15% filler.

Equipment Needed

You don’t need any special tools to make homemade sausage fillers. Here’s the basic equipment required:

• Food processor or stand mixer: For grinding dry ingredients into a fine meal.

• Meat grinder: Either electric or hand-cranked will work to grind meats.

• Mixing bowls: For holding ground ingredients before mixing and chilling.

• Kitchen scale: To accurately weigh out portions.

• Sausage stuffer: Either a standalone stuffer or kitchen aid attachment.

• Casings: Natural or collagen casings to stuff the sausage into.

• Spices and seasoning: Whatever flavors you want to add to your sausage recipe.

• Butcher twine: For tying off links after stuffing.

Ingredient Options for Homemade Fillers

Here are some of the most common base ingredients used to make homemade sausage fillers:

Breads and Grains

• Breadcrumbs or panko
• Crackers
• Oatmeal or rolled oats
• Cornmeal, polenta or grits
• Rice, quinoa, bulgur or couscous
• Wheat, rye or other whole grain flours

Starchy Vegetables

• Potatoes or sweet potatoes
• Winter squashes like butternut or pumpkin
• Legumes like beans or lentils

Dried Produce

• Dried mushrooms ground into powder
• Tomato powder
• Dehydrated vegetables
• Dried fruit powders

Nuts and Seeds

• Toasted nuts like almonds, walnuts or pecans
• Nut meals (almond, hazelnut)
• Ground flaxseed or chia seeds

Dairy

• Hard cheeses like parmesan or pecorino
• Dried milk powder

Step-by-Step Instructions

Follow this method for crafting flavorful homemade sausage fillers:

1. Select Base Ingredients

Choose one or more base ingredients from the list above. For well-rounded texture, combine a grain with a vegetable/nut/seed.

Examples:

• Breadcrumbs + toasted almonds
• Oats + dried mushrooms
• Rice + pumpkin puree

2. Prepare and Dry Base

Measure out portions of dry base ingredients. If using bread, dry it out completely until hard and crispy. For fresh produce like squash, cook and puree until no moisture remains.

Toast nuts, seeds or grains in a 300°F oven for 10-15 minutes if they aren’t already dried. Allow all to fully cool before using.

3. Grind Base into Coarse Meal

Place the prepared dry base ingredients into a food processor. Pulse repeatedly to break down into a coarse meal with varied texture. Avoid over-processing into a fine powder.

4. Combine with Seasonings

Transfer ground base to a mixing bowl. Add any spices, herbs, cheese or other flavorings and stir to distribute evenly.

5. Chill Thoroughly

Cover bowl and refrigerate for 1-2 hours until completely chilled. Chilling helps bind everything together.

6. Mix with Meat and Fat

In a separate bowl, combine chilled ground meat and fat. Stir in 15% of the chilled filler mixture until just combined.

7. Stuff into Casings

Load the meat and filler mixture into the sausage stuffer. Fill casings, tie off links and twist into your desired sizes.

8. Cook Sausages

Finally, cook the sausages in a skillet, grill or oven until fully cooked through to an internal temperature of 160°F.

And that’s it! With these simple steps, you can now make your own homemade sausage fillers to take your homemade sausages to the next level. Get creative with flavors and textures in the filler to put your personal twist on traditional sausage recipes.

Frequently Asked Questions

What is the best filler to use for sausage?

The most common and traditional fillers are dry breadcrumbs or rusk. However, rolled oats, polenta and rice also make excellent fillers with a pleasant texture. Mix and match different options to find your favorite.

How much filler should be used in sausage?

A general guideline is to use 10-15% filler by weight relative to the meat. Start with 10% filler and adjust up or down to your preferred consistency. Too much will make sausage dry.

Can you use potato as a filler in sausage?

Yes, cooked and mashed potatoes work beautifully as a filler. Be sure to cook out all moisture before mixing into the meat. Potatoes add great texture and moisture retention.

What herbs and spices go well in sausage fillers?

Classic sausage seasonings like sage, rosemary, thyme, parsley, garlic, pepper and fennel seeds all pair nicely in fillers. Get creative with other dried herbs and spices too.

Can you use nuts as a filler in homemade sausage?

Yes, nuts add fantastic texture and flavor when ground into a meal. Toasting nuts first helps remove moisture and intensifies the nutty flavors. Almonds, walnuts and pecans are great options.

Making your own sausage fillers from scratch opens a whole new world of possibilities when crafting homemade sausages. Use the knowledge in this guide to start developing your own signature filler recipes. Before long, you’ll be cranking out phenomenal artisanal sausages that will be the envy of your friends and family. Happy sausage making!