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fresh raw sausages coiled naturally on a light grey marble surface, surrounded by small ceramic bowls with coarse salt, cracked black pepper, fennel seeds, paprika powder and fresh parsley. A few sprigs of thyme and garlic cloves scattered casually

Making sausage yourself: which herbs and proportions do you need?

What could be more beautiful than making your own sausages? It is a craft passed down through generations and today being rediscovered by home cooks and chefs looking for real flavour. Whether you choose a juicy bratwurst, a firmly aged dry sausage or an authentic smoked sausage: making your own sausage not only gives satisfaction, but also full control over quality, fat percentage and seasoning.

In this blog we take you step by step. From the right tools to choosing meat and spice mixes – so you can confidently make your first artisanal sausage.

Preparations: what do you need?

Good news: you need less than you might think.

1. Meat grinder

A meat grinder is used to grind meat into mince. Don’t have one? You can ask the butcher to grind the meat for you, or buy freshly pre-ground mince. Pay close attention to the ratio of lean meat to fat.

Tip: always work with well-chilled meat. It grinds more easily and results in a better texture.