Original Sausage Recipe

Soak and Rinse

Place natural hog casings in a bowl of cool water for at least 30 minutes, changing water once. Rinse inside and out by running water through the casing to remove salt. Keep in cool water until ready to stuff.

Chill equipment and meat

For best texture, place the ground pork and fat in the refrigerator or briefly in the freezer so it's very cold but not frozen solid. Also chill the bowl of a stand mixer (if using) and the knife/metal parts of a grinder or food processor.

Combine spices

In a small bowl, whisk together the kosher salt, black pepper, paprika, dried sage, thyme, nutmeg, dry mustard, sugar and crushed red pepper (if using). This ensures even distribution.

Mix meat and spices

Put the chilled ground pork and fat into the bowl of a stand mixer fitted with a paddle attachment (or use a food processor in short pulses). Sprinkle the spice mixture evenly over the meat. Add the ice water and cold milk/cream (if using) to help bind and keep the mixture moist.

Emulsify and develop texture

Mix on low speed for about 1–2 minutes until the spices are evenly distributed, then increase to medium-low and mix for 3–4 minutes while monitoring temperature. The mixture should become sticky and cohesive — this indicates proper protein extraction. If the mixture warms above about 50°F (10°C), pause and chill the bowl briefly, then continue.

Test seasoning

Fry a 1-inch patty in a skillet over medium heat until cooked through and cool slightly, then taste. Adjust seasoning in the raw batch by adding up to 1/4 tsp more salt or pepper if needed, mixing briefly after adjusting.

Prepare stuffer

Fit a sausage stuffer or use a stand mixer sausage attachment. Slide the soaked casing onto the tube and leave a 6" overhang. Tie a knot at the far end of the casing or leave open to tie after filling.

Fill casings

Feed the sausage mixture into the hopper and gently push it into the casing, using even pressure. Avoid overfilling — the casing should be firm but not bursting. Leave about 4" between links to twist later. If air pockets form, prick them with a sterile needle and press out the air.

Form links

After stuffing, twist the sausage into 4–5" links, alternating directions for each link. If not using casings, portion the mixture into 3–4 oz patties or shape into bulk sausage for crumbling when cooking.

Pan-fry links or patties

Heat a skillet over medium heat and add 1 tablespoon neutral oil. Add sausages and cook 6–8 minutes per side for 3/4" thick patties or until internal temperature reaches 160°F (71°C) for pork sausages. For links, cook on medium heat, turning frequently, about 12–15 minutes until evenly browned and cooked through.

Optional oven finish

For thicker links, brown them in the skillet 2–3 minutes per side, then transfer to a 375°F (190°C) oven on a baking sheet and roast 10–12 minutes until internal temp is 160°F (71°C).

Rest and finish with butter

Remove sausages from heat and let rest 3–5 minutes. If desired, melt 1 tablespoon butter in the skillet and toss cooked sausages briefly to glaze and enhance flavor.

Serve hot on a bun with mustard and pickles, alongside scrambled eggs for breakfast, or crumble into pasta sauces, casseroles, or breakfast hashes. Refrigerate leftovers in an airtight container up to 4 days or freeze up to 3 months.