How to Make Sausage

by Maria Pettersson

If you don't like the sight of raw meat this is not a guide for you. But if you want to now how to make a sausage without chemicals, this is for you. Every Christmas my mother and I make our own!


  • 2,3 kilograms mincemeat (blandfärs)
  • 1,5 tablespoon allspice (kryddpeppar)
  • 1,5 tablespoon ginger (ingefära)
  • 3 tablespoons salt
  • 1,5 decilitre potato flour
  • 1,2 litre milk
  • Casings (fjälster)
  • Cotton thread
  • Plastic bags
  • Kitchen aid, mixer
  • Instructions

    Step 1

    I've bought Swedish minced meat, I would have loved to have my own meat production but this is the next best thing.

    Step 2

    These are the spices, potato flour, salt, allspice, and ginger.

    Step 3

    Put all the "dry" ingredients in a big bowl.

    Step 4

    Add the milk!

    Step 5

    It should look like this, and now you can gently start to mix it with your clean and washed hands!

    Step 6

    Step 7

    We use a kitchen machine to make the sausage, if you don't have one, you can use a funnel. It is much harder but it works, takes longer time....

    Step 8

    These are the casings, (fjälster), which you put the minced meat in. They have to be turned inside out before you use them. You do that with the help of running water.

    Step 9

    Now put on the casing on the machine, I loved doing this when I was a child, and now my sons do it!

    Step 10

    It's time to start making sausage!

    Step 11

    Turning on the machine, now you need to carefully pull the casing, the sausage should be soft. If it's to hard it will crack when you cook it.

    Step 12

    When the sausage is finished you tie each end with a cotton thread, and then you can boil your sausage, boil it slowly or else it will crack. You can also put it in a plastic bag and then the freezer.