Today I’m going to show you how to make your own mushroom sausage. It’s easy and super quick to make.
Mushroom sausage is a delicious alternative to classic ham sausage. Perfect for a mushroom fan. I use canned mushrooms in my recipe. You can of course also use fresh mushrooms. You will need to sauté them first.
I use beef as well as pork in my basic sausage meat. But you can also make it the classic way with 100% pork.
But now enough talking…
Here you can find the complete mushroom sausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Mushroom sausage – What do you need to make it?
Ingredients per 1 kg
- 32 % lean pork (320 g)
- 24 % pork loin fat (240 g)
- 12 % lean beef (120 g)
- 12 % bulk / ice snow (120 g)
- 20 % dried canned mushrooms (200 g) Alternatively: fresh mushrooms. However, you will need to fry them beforehand so that they no longer have any moisture.
Spices per kg
- 15.5 g salt
- 2.5 g Cure #1
- 3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
- 2 g white pepper
- 0.5 g coriander
- 1 g onion powder
- 0.5 g ginger
- 0.5 g garlic powder
- 0.5 g mace
The equipment to make mushroom sausage
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Food processor / Cutter
You need a cutter to get your mass fine and homogeneous. Alternatively, the whole thing can also be done with a food processor.
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
Artificial casing / jar / tin
You can fill the sausage into jars as well as artificial casings.
For artificial casings, I recommend 45/25 caliber artificial casings for a smaller diameter and 60/25 caliber artificial casings for a slightly wider cut.he equipment to make Bratwurst in a jar
Mushroom sausage- Step-By-Step Instructions
1. Cut the meat and fat into pieces suitable for the grinder. You can vary the size depending on how big your meat grinder is.My tip: keep the meat and fat separate. This will give you a finer mixture later.
2. Put the ingredients in the freezer for 1-2 hours. This will help you later when grinding and ensure that the mixture does not get too warm.
3. Grind the frozen meat and fat through the smallest perforated disk. I recommend grinding the fat and meat separately. This will make cutting easier later.
4. Put the meat together with the Cutter Phosphate and the spices into the food processor / cutter and turn it on. Blend the mixture on the highest setting and gradually add the chopped meat.
5. Now you can add the fat and mix. Make sure that the mixture does not exceed 12 degrees. Therefore, measure the temperature continuously.
6. Add the mushrooms and fold them into the mixture. Optionally, you can also cut them into smaller pieces beforehand. This is a matter of taste.
7. Now fill the sausage meat into the jars / your artificial casing. If you have a sausage stuffer, you can also fill the sausage meat into the jars with it. But you can also simply use a spoon. Make sure that there is little air in the mixture and that there is about a thumb’s width of space around the edge.
8. Scald the artificial casings at 75 °C (167.0°F) for 1 minute per millimeter (example: if you use an artificial casing caliber 60, your mushroom sausage will need 60 minutes). Once you have filled the mixture into jars: Cook them at 100 degrees (212 °F) for approx. 2 hours.
9. Your mushroom sausage is ready 😄. Enjoy the taste.
How long is the shelf life of the Mushroom sausage?
Mushroom sausage can be kept unopened for several months. Rely on your senses: if the mushroom sausage looks bad or smells unpleasant, don’t eat it. A bitter or sour taste is a clear sign of spoilage. Also check that the vacuum is still intact before opening.
Once opened, the jar should be kept in the fridge, where the mushroom sausage will keep for about a week.