Pork Sausage Recipe

Prepare Meat and Fat

Trim any silver skin from the pork shoulder and cut into 1- to 1.5-inch cubes. Cut fatback into similar-sized cubes. Keep the meat and fat very cold; place the cubes in the refrigerator or briefly on ice for 20–30 minutes. Chill the grinder parts (feed tube, hopper, blade, plate) in the freezer for 15–20 minutes.

Season Meat

Combine the chilled pork and fat in a large bowl. Sprinkle the kosher salt, black pepper, dried sage, dried thyme, ground fennel seed, and crushed red pepper (if using) over the meat. Pour the cold water over the seasoned meat. Mix thoroughly with clean hands or a sturdy spoon for 1–2 minutes to distribute seasonings and begin protein extraction (this helps bind the sausage).

Grind the Meat

Assemble the chilled grinder with a coarse grinding plate. Working in batches, feed the seasoned meat through the grinder into a chilled bowl. If your kitchen warms the meat, return the ground meat to the refrigerator between batches. For a finer texture, you may grind the meat a second time through a medium plate.

Test and Adjust Seasoning

Heat a small skillet over medium heat and add a teaspoon of neutral oil. Take a 1-inch patty of the raw ground sausage and cook until browned and cooked through, about 3–4 minutes. Taste and adjust seasoning as needed (add up to 1/4 tsp more salt or pepper, or more herbs), then incorporate any adjustments by folding them into the mixture and optionally regrinding once for uniformity.

Prepare Casings

If using natural hog casings, rinse under running water and flush both inside and out. Soak in lukewarm water for 30 minutes to 1 hour. Slide water through to remove excess salt. Fit the sausage stuffer or grinder attachment with the appropriate-sized tube.

Stuff Sausages

Thread the prepared casing onto the stuffer nozzle leaving a few inches loose at the end. Feed the sausage mixture into the stuffer, filling the casing evenly but not overstuffing. Keep the casing taut to avoid air pockets. When you reach the desired length, twist into links (about 4–6 inches long) and tie ends with butcher's twine if desired. Prick visible air bubbles with a sterilized needle and smooth out.

Rest Links

Place stuffed sausages on a rack and refrigerate uncovered for at least 1 hour to let the surface dry slightly (this helps with browning). For longer storage, freeze on a tray until solid, then transfer to a sealed bag for up to 3 months.

Pan-Fry Patties or Sausages

If cooking loose sausage (patties): form the mixture into 8 equal patties (about 3–3.5 oz each). Heat 2 tablespoons neutral oil in a skillet over medium heat. Add patties without crowding and cook 4–5 minutes per side until internal temperature reaches 160°F (71°C) and juices run clear. If cooking stuffed links: preheat a skillet or grill to medium heat and add a little oil to pan. Cook links, turning occasionally, until evenly browned and internal temperature reaches 160°F (71°C), about 12–15 minutes depending on thickness. You may finish thicker links in a 350°F (175°C) oven for 8–10 minutes after searing to ensure doneness.

Rest and Serve

Transfer cooked sausages or patties to a plate and tent lightly with foil. Let rest 5 minutes to redistribute juices. Serve warm.