Sausage (links Or Patties) Recipe

Prepare fat and chill meat

If you don't already have 80/20 ground pork, combine 1 lb lean ground pork with 0.16 lb finely diced pork back fat (about 2.5 oz) and keep refrigerated. Place ground pork and fat in the coldest part of your fridge or briefly freeze (15–20 minutes) until very cold but not frozen solid; cold meat binds better and produces a good texture.

Mix spices

In a small bowl combine 1 tablespoon kosher salt, 1 teaspoon black pepper, 2 teaspoons crushed dried sage, 1 teaspoon dried thyme, 1 teaspoon dried marjoram, 1 teaspoon ground nutmeg, 1 teaspoon onion powder, 1 teaspoon light brown sugar, 0.25 teaspoon crushed red pepper flakes (if using), and minced garlic (2 cloves). Stir to blend evenly.

Season the meat

Place the chilled ground pork and fat into a large bowl. Sprinkle the spice mixture evenly over the meat. Add 2 tablespoons of cold water. Using clean hands or a sturdy spoon, mix thoroughly for 1–2 minutes until spices are evenly distributed and the mixture becomes slightly sticky — this indicates the proteins are binding. Do not overmix to the point of pastiness.

Test and adjust

Form a small 1-inch patty and cook in a skillet over medium heat for about 2 minutes per side until cooked through. Taste for seasoning and texture. If it needs more salt, add in 1/4 teaspoon increments; for more heat, add a little more red pepper; for more sage/thyme, adjust 1/4 teaspoon at a time. Mix any adjustments evenly into the remaining meat.

Form as patties

For patties: divide the mixture into eight equal portions (about 2 oz each) and form into rounds about 3 inches across and 1/2 inch thick, pressing the edges slightly to hold shape. Place patties on a tray and chill in the fridge for at least 30 minutes to firm up before cooking — this prevents them from falling apart.

Or stuff into casings for links

For links: if using natural hog casings, rinse them thoroughly under running water and soak according to package instructions. Fit a sausage stuffer or a large piping bag with a wide tip to your grinder/stuffer. Slide the casing onto the nozzle leaving a tail. Feed the seasoned meat into the stuffer, applying gentle, steady pressure to fill the casing evenly, avoiding air pockets. When you have a length of sausage, twist into individual links (about 4–5 inches each) by pinching and twisting every 4–5 inches, alternating directions to secure. Prick any large visible air pockets with a sterile pin.

Cook patties

To cook patties: heat a large skillet or griddle over medium heat and add a thin film of neutral oil if needed. Add patties in a single layer without overcrowding. Cook for 3–4 minutes per side, flipping once, until an internal temperature of 160°F (71°C) is reached and they are browned. Transfer to a paper-towel-lined plate to rest for 2 minutes before serving.

Cook links

To cook links: cook gently to avoid casing burst. Preheat a skillet over medium-low heat and add a splash of oil. Brown links on all sides, turning frequently, for 8–10 minutes. Then add 1/4 cup water or broth, cover, and simmer gently for 6–8 minutes until internal temperature reaches 160°F (71°C). Remove lid and cook a minute more to evaporate excess liquid and re-crisp the casing.

Storage and reheating

Cooked sausages: cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, gently warm in a skillet over medium-low heat with a splash of water and lid for 3–5 minutes or bake at 350°F (175°C) for 10–12 minutes if frozen.