Total Links
20
Casing
10.0 ft
Yield
4.8 lbs
Keeps the mixture cold during grinding and improves binding
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Result
Five pounds of Italian sausage mix fills 10 feet of hog casing and produces 20 standard 6-inch links. The recipe calls for 45.4 grams of salt and 11.3 grams of fennel seed.
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Result
A 10-pound batch of bratwurst with 30% fat yields 40 links in 20 feet of hog casing. The rich fat content ensures juicy, traditional-style brats.
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Result
Two pounds of lean breakfast sausage in sheep casing produces 21 small 4-inch links. The narrow sheep casing creates the classic thin breakfast sausage snap.
One pound of sausage mix fills approximately 2 feet of 32–35mm natural hog casing. For smaller sheep casings (22–26mm), plan on about 3.5 feet per pound because the narrower diameter holds less volume per foot. Collagen casings use roughly 2.2 feet per pound.
| Casing Type | Diameter | Feet per Lb | Best For |
|---|---|---|---|
| Natural Hog | 32–35mm | ~2 ft | Bratwurst, Italian, kielbasa |
| Natural Sheep | 22–26mm | ~3.5 ft | Breakfast links, snack sticks |
| Collagen | Various | ~2.2 ft | Beginners, uniform size |
| Cellulose | 22mm | ~3.8 ft | Skinless hot dogs, franks |
Most sausage recipes use 1.5–2.5% salt by total meat weight. Fresh sausage (bratwurst, Italian, breakfast) typically uses 2% salt, while cured sausage (kielbasa, summer sausage) uses 2.5% plus Prague Powder #1 at 0.025% (156 ppm nitrite). Under-salting produces bland sausage; over-salting above 3% makes it inedible.
| Sausage Type | Salt % | Salt per Lb | Cure Needed? |
|---|---|---|---|
| Fresh Bratwurst | 2.0% | 9.07 g | No |
| Italian | 2.0% | 9.07 g | No |
| Breakfast | 2.0% | 9.07 g | No |
| Kielbasa | 2.5% | 11.34 g | Yes (PP#1) |
| Chorizo | 2.0% | 9.07 g | No |
The ideal fat content for most sausage is 25–30% of total meat weight. Below 20% fat, sausage becomes dry and crumbly. At 30%, it is juiciest but can be greasy when cooked. Commercial bratwurst runs 25–30%, Italian sausage 20–25%, and breakfast sausage 25–35%. Pork back fat or fatback is the preferred fat source.
One pound of meat makes approximately 4 standard 6-inch links in hog casing, 6 links in 4-inch breakfast size, or 3 links in 8-inch large format. The exact count depends on casing diameter and how firmly you stuff. Account for about 5% weight loss during the stuffing process from moisture.
| Link Size | Casing | Links per Lb | Common Style |
|---|---|---|---|
| 4" breakfast | Sheep | ~10–11 | Breakfast links |
| 6" standard | Hog | ~4 | Italian, bratwurst |
| 8" large | Hog | ~3 | Kielbasa, Polish |
Ice water (typically 10% of meat weight) serves two critical purposes: it keeps the meat cold during grinding to prevent fat smearing, and it helps dissolve salt and cure for even distribution. Cold water also improves protein extraction, creating a better bind that holds the sausage together during cooking. Use crushed ice if your grinder generates significant heat.
Soak natural casings in warm water (70–80°F) for 30–60 minutes to rehydrate and soften. Then flush each casing by running warm water through the inside to remove packing salt and check for holes. Keep casings in the soaking water while stuffing — they are easier to slide onto the stuffing horn when wet.
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Last Updated: Mar 9, 2026
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