Homemade House Sausage Recipe

Soak and Rinse Casings

Place natural hog casings in a bowl of cool water and soak at least 30 minutes (up to 2 hours). After soaking, run cool water through each length to flush out salt and check for holes; keep submerged in cool water until ready to use.

Leave the casings in a bowl of fresh cool water in the refrigerator if you are not stuffing immediately; change water every few hours.

Chill Ingredients

Place cubed pork shoulder and cubed pork fatback in the freezer for 20–30 minutes until very cold but not frozen solid. Also chill grinder parts, bowl, and mixing spoon for 10–15 minutes or keep everything on a tray over ice. Cold meat yields a better grind and texture.

Mix Spices

Combine kosher salt, black pepper, dried sage, thyme, rosemary, nutmeg, brown sugar, crushed red pepper flakes, and minced garlic in a small bowl. Stir to evenly distribute salt and sugar.

First Coarse Grind

Assemble a meat grinder with a coarse plate (8–10 mm). Working in batches to keep meat cold, feed chilled pork shoulder and pork fatback through the grinder into a chilled bowl. After each batch, return the bowl to ice or refrigerate briefly if it warms.

Season Ground Meat

Sprinkle the prepared spice mix evenly over the coarsely ground meat. Add the cold water. Use a wooden spoon or your hands (wear gloves if preferred) to mix thoroughly, folding repeatedly until salt and spices are evenly distributed and the mixture begins to bind (about 2–3 minutes).

Optional Fine Grind

For a smoother, more traditional link texture, grind the seasoned meat a second time through a finer plate (4–6 mm). Keep meat cold between grinds.

Cook a Test Patty

Take about 1 tablespoon of the sausage mixture and shape into a small patty. Pan-fry over medium heat until cooked through and taste for seasoning. Adjust salt, sugar, or spices to preference, remembering flavors will mellow when cooked in a casing.

If adjusting, remove a small portion of the mixture, add the adjustment, and mix briefly but thoroughly to avoid overworking the meat.

Prepare Stuffer

Fit a sausage stuffer (or a grinder with a stuffing tube) with a medium-sized funnel/nozzle. Lightly oil the hopper and nozzle with neutral oil to help the mixture glide.

Load Casing

Slide one end of a soaked, flushed casing onto the stuffer nozzle, leaving a short overhang. Tie a knot in the far end of the casing if you want closed-end links, or leave open for continuous rope.

Stuff Carefully

With the stuffer feeding at a moderate, steady rate, guide the casing with your hand to control fill. Fill the casing firmly but not tightly—there should be a slight give. Stop occasionally to pop any air pockets with a pin and press out air toward the open end. Keep the filled casing on a tray and rest it in the refrigerator as you continue.

Form Links

Once you have a rope of stuffed sausage, twist links to desired lengths (3–6 inches). To make traditional alternating twists: hold the rope, twist one overhand turn in one direction for the first link, then twist the next link in the opposite direction to lock it. Tie off ends if you prefer separate links.

Dry/Rest

Hang or lay the fresh links on a rack in the refrigerator for at least 4 hours, overnight if possible, to let the casings dry slightly and flavors meld. Place a tray or absorbent paper under the rack to catch any drips.

Refrigerate or Freeze

Fresh sausages will keep refrigerated up to 3 days in an airtight container. For longer storage, freeze on a tray until firm, then transfer to vacuum bags or freezer bags for up to 3 months. Thaw in the refrigerator before cooking.

Pan-Fry

To cook fresh links, pan-fry in a skillet over medium heat with a little oil. Brown on all sides, then reduce heat, cover, and cook until internal temperature reaches 160°F (71°C), about 10–15 minutes depending on thickness.

Grill or Bake

Grill over medium heat, turning frequently, until internal temp reaches 160°F. Or bake at 375°F (190°C) on a rack set over a sheet pan for 20–30 minutes until cooked through, turning once.

Always check internal temperature with a probe thermometer to ensure safety.