Beeler's Pork Sausage Links Recipe

Place natural hog casings in a bowl of cold water and soak for at least 30 minutes. Rinse the inside of the casings by running water through them; check for holes and keep refrigerated until ready to use.

Leave casings in water on the counter while you prepare the sausage mixture to keep them pliable.

Chill all equipment: place mixing bowl and meat (if not already cold) in the refrigerator for 20–30 minutes. Cold meat binds better and produces a snappy texture.

If using whole pieces of pork, trim excess silverskin but leave some fat; cut into 1-inch cubes and chill. For ground pork, keep it cold and transfer to a large mixing bowl.

Combine spices and dry ingredients: in a small bowl whisk together kosher salt, black pepper, sugar, paprika, nutmeg, coriander, mace, white pepper, and crushed red pepper flakes. Stir in the dry breadcrumbs until evenly blended.

Add spices and aromatics to the chilled pork: sprinkle the spice-breadcrumb mixture, minced garlic, and chopped parsley over the ground pork. Pour the ice water over the meat to help distribute seasoning and keep the mixture moist.

Mix thoroughly but gently: using your hands or a sturdy spoon, mix the meat and seasonings until thoroughly combined and tacky — about 1–2 minutes. Do not overwork; stop when mixture is cohesive and slightly sticky to the touch.

Optional: For a finer, more homogeneous texture, pulse the mixture briefly in a chilled food processor in 3–4 short bursts, then return to the bowl and check seasoning.

Test the seasoning: take a 1 tablespoon portion of the mixture, form a small patty, and pan-fry in a nonstick skillet over medium heat until cooked through (about 2–3 minutes per side). Taste and adjust salt or spices as needed.

Fit your sausage stuffer or a stand mixer outfitted with a sausage-stuffing attachment with a medium-sized stuffing tube. Slide the rinsed casing onto the tube, leaving a 6–8 inch tail hanging off the end.

Tie a knot at the end of the casing tail. Turn the stuffer to start filling slowly, guiding meat into the casing with your hand. Fill the casing evenly with a steady but not excessive pressure to avoid air pockets. Aim for links about 4–5 inches long.

When you have the desired length, stop stuffing and twist the casing between links to form individual links. Alternate two or three twists in opposite directions between each link to keep them from unraveling. Continue until all mixture is used; leave a few inches of casing at the end and tie off.

Prick any large air pockets gently with a sterilized needle to release trapped air and smooth out the casing by pressing lightly with your hands.

If not cooking immediately, you can refrigerate the linked sausages for up to 24 hours (tightly wrapped) or freeze for longer storage. If using cure, follow safety instructions for curing time.

Brown

Heat a large skillet over medium heat. Add the vegetable oil and butter and let butter foam. Add the sausage links in a single layer without overcrowding. Brown the links, turning occasionally, until nicely caramelized on all sides — about 6–8 minutes.

Braise

After browning, add 1/4 cup water to the skillet and immediately reduce heat to medium-low. Cover and let the sausages simmer gently until cooked through — about 8–10 minutes (internal temperature should reach 160°F / 71°C).

Rest

Remove sausages from the pan and let rest 5 minutes to redistribute juices. If desired, keep warm in a low oven (200°F / 95°C) for up to 20 minutes.

Serve the links hot with mustard, crusty bread or on a bun. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.