The basic banger is one of the few foods that rewards a little extra care and attention. A grocery sausage produced from the worst waste meats and stuffed with enough fillers, fluids, and modifiers to suffocate a goat can be an ugly thing. A perfectly crafted artisanal sausage from a trustworthy butcher, on the other hand, elicits hymns of praise from the happy consumer.

The basic banger is one of the few foods that rewards a little extra care and attention. A grocery sausage produced from the worst waste meats and stuffed with enough fillers, fluids, and modifiers to suffocate a goat can be an ugly thing. A perfectly crafted artisanal sausage from a trustworthy butcher, on the other hand, elicits hymns of praise from the happy consumer.

What too few of us seem to realize is how little work it takes to go one step further and make our own sausages, allowing us to control quality and flavor and produce something infinitely more transcendent than the depressing slurry-packed condom in the polystyrene tray on the chiller shelf. However, before you can make your own sausages, here is a list of the tools you’ll need.

The Fundamental Instruments

  • Digital Weighing Scale

Weighing your ingredients per gram on a digital scale results in a more accurate end product; also, once you get into the habit, it becomes tremendously easier to portion out your ingredients. Do yourself a favor and get one if you don’t already have one.

  • Bowls made of metal

Metal mixing bowls are preferable to glass or plastic ones in this situation. Because you’ll be laying them over an ice bath and transferring them in and out of the refrigerator and freezer, they’re usually more lightweightl.

  • Trays for Sheets

To grind the meat thoroughly, all of the grinding equipment must be kept extremely cold—but not frozen, as this will cause the flesh to stick. It’s easier to keep everything organized on a sheet pan as you move it in and out of the fridge, and it’ll chill faster if it’s organized in a single layer rather than heaped in Tupperware.

  • Thermometer (Digital)

Nothing beats a Therma pen for getting a super-fast, accurate read on your cooked sausages—or anything else from cakes to roast turkey. They’re fantastic. Quite a bit.

  • Mixer Stand

When it comes to actually grinding meat into sausage, you have a few options, but a stand mixer is by far the most adaptable. It’s the secret ingredient in everything homemade, from birthday cakes and cookies to enormous meringues and soft pretzels.

  • Meat Grinder

This best meat grinder comes with three grinding blades, as well as three sausage stuffers, if you don’t think you need a stand mixer but still want to try your hand at sausage making. It’s also a lot less expensive than the mixer, which is a huge plus. You’ll never buy unknown ground beef again as an added bonus.