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👉 My online nursery: https://lacledeschamps.kneo.me/shop 👉 Our training workshops: https://www.billetweb.fr/pro/lacledes... 👉 Support the channel and discover exclusive content on PATREON: https://bit.ly/3EKO6S0 👉 Receive an inspiring and seasonal video every week by email: https://bit.ly/3HwsNFI Find the equipment used in this video here: Reber meat grinder: https://amzn.to/323fUiZ Reber grinder module alone: https://amzn.to/3bBRgu8 Fischer quick sharpener: https://bit.ly/2vvPRVf Reber large sausage stuffer: https://amzn.to/38suUJh 10-liter flat food container: https://amzn.to/39xkKav 75-liter round green plastic tub: https://amzn.to/2Hq3acs Unbleached linen sausage string: https://amzn.to/2URBghE In this video, we detail the different stages of preparing homemade sausage with natural casings, WITHOUT sodium nitrite or saltpeter (potassium nitrate) or any additives. The sausage is prepared in winter, in a cold environment. After steaming for 3 days, it is hung and dried for about 3 months in a dry, cold and ventilated place. It is kept vacuum-packed and consumed throughout the year. If you want to know more about the manufacture of sausage and the difference between an industrial product and an artisanal or homemade product, I recommend that you watch this report: • Survey on sausage La clé des champs is a channel dedicated to self-sufficiency. Through this channel, I detail all our achievements for the autonomy of a family home located in a large garden managed using permaculture.