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Ingredients
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Meat
Seasonings
Casings
Method
Preparation of Meat Mixture
- 1
Combine Meat
In a large mixing bowl, combine the ground pork, ground beef, and ground pork fat. Mix thoroughly using your hands or a spatula until well combined.
- 2
Add Seasonings
Sprinkle the salt, black pepper, garlic powder, onion powder, paprika, dried thyme, red pepper flakes, and sugar over the meat mixture. Incorporate the seasonings into the meat thoroughly until well blended.
Stuffing the Sausages
- 3
Prepare Casings
Rinse the soaked sausage casings under cold running water. Keep them in a bowl of water to prevent them from drying out.
- 4
Stuff Sausage Casings
Fit the sausage stuffer attachment to your meat grinder or a separate sausage stuffer. Slide one end of the casing onto the stuffing tube and tie a knot at the other end. Fill the casing with the meat mixture, being careful not to overstuff. Twist the sausages every 6 inches to create links and tie off the ends securely.
Cooking the Sausages
- 5
Cook the Links
In a large skillet over medium heat, add a little oil if necessary. Place the sausage links in the skillet and cook for about 12-15 minutes, turning occasionally, until they are browned on all sides and cooked through.
- 6
Check Doneness
Using a meat thermometer, check that the internal temperature of the sausages reaches at least 160°F (71°C).
