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Sausage without casing – simple & super tasty 

Today I’m going to show you how to make sausage without casing yourself. It’s easy and super quick to make. 

Sausage without casing, also known as “naked sausage”, is a variant in which the sausage meat is formed and fried directly without the casing. This creates a special crust and a characteristic taste.

If you’re interested in more great recipes, my recipe book “24 Bratwurst Recipes For A Perfect Barbecue Experience” is for you!

I also answered some general questions about making bratwurst in my post Making Bratwurst Yourself. Have a look there.

But now enough talking…

Here you can find the complete sausage without casing recipe as a video or to read through.

Have fun and good luck making it!


Sausage without casing – What do you need to make it?

sausage without casing - all ingredients

Ingredients per 1 kg 

  • 60 % pork belly (600 g) 
  • 40 % pork shoulder (400 g)

Spices per kg

As always, you can change the spices as you wish. Just try it out. If you stick to 18 g salt and 2.5 g pepper, nothing can go wrong.

The equipment to make Sausage without casing 

Meat Grinder

You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.

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.

Sausage without casing – Step-By-Step Instructions

1. Cut the meat into pieces suitable for wolves. You can vary the size depending on the size of your grinder.

sausage without casing - cut

2. Put the meat pieces in the freezer for 1-2 hours. This will help you later with the mincing and ensures that the mass does not get too warm.

sausage without casing - freeze

3. Now you can grind the meat. Depending on how coarse or fine you want your sausage to be, you can use different perforated discs. To be honest, this is a matter of taste. I personally use the fine perforated disc. But as I said … it must taste good to you! 

sausage without casing - grind

4. Add the spices to the meat mixture. 

sausage without casing -spices

5. Mix the ingredients. You can do this by hand or with a hand mixer. Make sure you mix the sausage meat for 4-5 minutes so it gets a good binding.

sausage without casing - mix

6. Next, put the mixture into your sausage filler. 

sausage without casing - fill

7. Take a plastic board and moisten it well with water.  

sausage without casing - water

8. Now pour the sausage meat onto the plastic board. To do this, pull the plastic board from front to back. You can decide the size of your sausage yourself. Cut the sausage at the end with a knife. 

sausage without casing - fill

9. You can now fry the sausage. Optionally, you can also blanch it at 70 °C (158 °F) for approx. 25 minutes. This will keep your sausage more firm.Make sure that the water is salty, otherwise your sausage will lose its flavor.

sausage without casing - boil

10. Your sausage without casing is ready 😄. Enjoy it.

sausage without casing - ready

How long is the shelf life of the Sausage without casing?

The sausage without casing will keep in the refrigerator for about 3 days. You can also freeze it optimally. Then it will keep much longer. You don’t have to be afraid, it won’t lose its taste.



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