House Made Pork Sausage Recipe

Chill equipment and ingredients

Place cutting board, bowl(s), meat grinder parts (if using), and mixing bowl in the refrigerator or freezer for at least 30 minutes. Keep the pork shoulder and pork fat very cold; if meat becomes warm, return to fridge to chill. If using casings, soak them in warm water for at least 30 minutes, then rinse inside and out and keep in a bowl of cold water until ready.

Cut the chilled pork shoulder and pork fat into 1-inch cubes so they will feed easily through the grinder. Keep the cut meat cold on a tray in the refrigerator or over ice.

Set up grinder

Assemble a meat grinder with a medium or coarse plate (6–8 mm). Keep the grinder and bowls cold during the process. If you don't have a grinder, use a food processor in small batches pulsing to a coarse texture.

Season the cubed meat: in a large bowl combine kosher salt, black pepper, chopped sage, thyme, parsley, minced garlic, crushed red pepper, brown sugar, nutmeg, coriander, and fennel seed. Toss the cubes to coat evenly.

Grind the meat and fat through the grinder into a cold bowl. For a coarser texture, run everything through once. For a finer, more uniform sausage, chill the ground meat 10–15 minutes, then grind a second time.

Add the ice cold water and apple cider vinegar to the ground meat. Mix with clean hands or a sturdy spoon until mixture becomes sticky and cohesive (4–6 minutes). This develops the protein and helps bind the sausage. Taste and adjust seasoning by cooking a 1-inch patty (see next section) and adjusting salt, pepper, or herbs as needed.

Form a small patty about 1 inch thick from the seasoned mixture and cook in a skillet with a little neutral oil over medium heat until fully cooked (about 3–4 minutes per side). Cool slightly and taste for seasoning. If it needs more salt or herbs, adjust the bulk mixture and mix thoroughly.

If using casings: attach a sausage stuffer or use the grinder stuffer attachment. Slide a length of rinsed casing onto the nozzle, leaving a tail. Feed the sausage mixture into the stuffer, keeping even pressure. Fill casings without overstuffing—aim for plump but slightly yielding links. Twist into links at desired lengths (4–6 inches). Tie off the ends or twist into links and prick any air pockets with a sterile needle.

If not using casings: portion sausage mixture into patties (3–4 ounces each) or shape into logs for use as bulk sausage.

To cook fresh links: heat a skillet over medium heat with 1 tablespoon neutral oil. Sear sausages, turning frequently, until browned and cooked through to an internal temperature of 160°F (71°C), about 12–15 minutes depending on size. Alternatively, bake at 375°F (190°C) for 20–25 minutes, turning halfway.

To poach before browning (optional for more even cooking): simmer sausages gently in a pan of water or low-sodium broth for 10–12 minutes until temperature reaches 140–150°F, then brown in a skillet or on a grill to finish and reach 160°F.

Storage: refrigerate cooked sausages in an airtight container for up to 4 days. Raw bulk sausage will keep refrigerated 2 days; raw links in casings will keep 2 days. Freeze raw or cooked sausages for up to 3 months; wrap tightly or vacuum seal.