1CASING PREP: In a large bowl, combine warm water and 2 tablespoons vinegar. Soak sausage casings in solution for at least 60 minutes.
2MEAT PREP: Cut up meat into small cubes. Place meat and seasonings into food processor, but don’t add water yet. Process for 5–10 minutes, slowly adding water as needed until mixture becomes a liquid paste. Once mixture has all become one color and consistency, let sit in fridge for at least 1 hour.
3STUFFING: Load casing on sausage stuffer and tie tip, trying to keep all air out of casing. Slowly run meat mixture through stuffer, filling the casing tight but not bursting. Don’t worry about tying links yet. Wait until all meat mixture has been stuffed. Once all meat is in the casing, tie the end. Measure out desired link size and twist casing to tie links.
4COOK: Bring a large pot of water to boil. Reduce heat and add in links. Boil over low heat for 20–25 minutes. Cut links apart and remove from water. Rest links for 10 minutes. Grill, fry, or bake links as desired to finish cooking and crisp up outside casing. Place in bun and top with favorite condiments.
Notes
Add additional spices as desired to match your favorite flavor profile: salty, sweet, spicy, or savory. Don’t rush the stuffing. Be careful not to rip the casing or have too much air in the casing.