Step-by-step: Sausage making

RELATED: The case for homemade sausage

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The case for homemade sausage (Kirk McKoy / Los Angeles Times)

March 7, 2013 5:53 PM PT

Combine lamb, back fat, salt, sugar, pepper flakes, garlic, roasted pepper, black pepper, paprika and oregano.

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The case for homemade sausage (Anne Cusack / Los Angeles Times)

Toss to evenly distribute seasonings.

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The case for homemade sausage (Anne Cusack / Los Angeles Times)

Cover and freeze for 30 minutes.

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The case for homemade sausage (Anne Cusack / Los Angeles Times)

Grind meat mixture.

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The case for homemade sausage (Anne Cusack / Los Angeles Times)

You may need to stop and clean the blade if it becomes clogged.

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The case for homemade sausage (Anne Cusack / Los Angeles Times)

Mix well.

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The case for homemade sausage (Anne Cusack / Los Angeles Times)

Cook a small portion of sausage, taste and adjust seasoning if needed.

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The case for homemade sausage (Anne Cusack / Los Angeles Times)

Crank until sausage is almost to the end of tube.

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The case for homemade sausage (Anne Cusack / Los Angeles Times)

Feed the casing onto the tube.

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The case for homemade sausage (Anne Cusack / Los Angeles Times)

Tie a knot in the end of the casing.

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The case for homemade sausage (Anne Cusack / Los Angeles Times)

Stuff sausage into casing.

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The case for homemade sausage (Anne Cusack / Los Angeles Times)

Stuff sausage into sheep casing.

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The case for homemade sausage (Anne Cusack / Los Angeles Times)

Twist into 10-inch links.

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The case for homemade sausage (Anne Cusack / Los Angeles Times)

Pop any air bubbles.

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The case for homemade sausage (Anne Cusack / Los Angeles Times)

Refrigerate for several hours, or overnight.

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The case for homemade sausage (Anne Cusack / Los Angeles Times)

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