Sausage Recipe

Chill and prep

Put the cubed pork shoulder and fatback in the freezer for 20–30 minutes until very cold but not frozen solid; this helps produce a firm grind. Meanwhile, if using hog casings, place them in a bowl of warm water for at least 30 minutes, then flush both ends to remove salt. Keep casings in cool water until ready to stuff.

Set up a clean work area with a cutting board, bowl, and sheets of plastic wrap. Place a metal mixing bowl and the grinder plate in the freezer for 10 minutes—cold equipment keeps fat from smearing.

First grind

Using a coarse grinder plate (about 3/8 inch), grind the chilled pork and fatback into a chilled bowl. Work in batches so the meat stays cold. Scrape down the bowl often.

Season

Sprinkle the kosher salt, black pepper, paprika, crushed red pepper flakes, minced garlic, brown sugar, thyme, and ground fennel seed over the ground meat. Add the cold water (this helps with binding and keeps the sausage moist).

Mix

Using clean hands or a spoon, mix the seasoning into the meat vigorously for 2–5 minutes until the mixture becomes tacky and binds together when pressed. Taste a small pan-fried test patty (see next step) and adjust seasoning if needed.

Test for seasoning

Pinch off a small piece of the mixture, shape it into a small patty, and pan-fry over medium heat for 1–2 minutes per side until cooked through. Cool slightly and taste; add a pinch more salt, pepper, or sugar if necessary and mix again briefly.

Prep stuffer

If making links and using casings, mount a sausage stuffer or use the sausage funnel attachment on a grinder. Slide a soaked/hosed casing onto the tube, leaving a few inches hanging off the end and tie a knot at the far end if desired.

Spoon the sausage meat into the hopper and feed it into the stuffer, guiding the casing to fill evenly. Avoid overfilling; keep the mixture compact but not hard. When you have the desired length, stop and twist into links of about 4–5 inches, pinching and twisting each link two or three times in alternating directions.

If not using casings, form the mixture into patties (about 3–4 oz each) or into a 1-inch-thick log and wrap tightly in plastic wrap. Refrigerate for at least 1 hour to let flavors meld before cooking. Uncased sausage can also be frozen for later use.

Pan-fry links or patties

Heat a heavy skillet over medium heat and add 1 tablespoon oil. If cooking links, add them cold and brown on all sides, turning frequently, about 8–12 minutes depending on thickness, until internal temperature reaches 160°F (71°C). For patties, cook 3–5 minutes per side until browned and cooked through.

Bake (alternative for many links)

Preheat oven to 375°F (190°C). Place links on a rimmed baking sheet and bake 20–25 minutes, turning once, until internal temperature reaches 160°F (71°C).

Rest

Let sausages rest 5 minutes after cooking to redistribute juices. Garnish with chopped parsley if desired and serve with mustard or on buns.

Refrigerate cooked sausage in an airtight container for up to 4 days. Uncooked fresh sausage will keep in the refrigerator 1–2 days or freeze up to 3 months (wrap tightly). Thaw in the refrigerator before cooking.