Sasauge Recipe

Chill equipment

Place the bowl of a stand mixer (if using) and meat grinder parts or food processor blade in the freezer for 10–15 minutes. Cold equipment helps keep fat from smearing and produces a better texture.

If using casings: rinse under cool running water and soak in warm water for at least 30 minutes. Flush inside with water to remove salt and set aside. Keep casings covered so they don't dry out.

Cut the pork shoulder and pork fat into 1-inch cubes. Return to the refrigerator or freezer for 10–20 minutes until very cold but not frozen; cold meat grinds more cleanly.

Grind the chilled meat and fat through a coarse plate (about 8–10 mm) on a meat grinder into a chilled bowl. For a smoother texture, grind a second time through a finer plate.

If you don't have a grinder, pulse the cold meat in a food processor in small batches until coarsely ground (do not over-process into a paste).

In a small bowl, combine kosher salt, black pepper, smoked paprika, ground fennel, dried oregano, red pepper flakes, minced garlic, brown sugar, and apple cider vinegar. Mix to a uniform spice blend.

Sprinkle the spice blend evenly over the ground pork. Add the ice water (this helps the mixture bind and stay juicy). Using a spatula or gloved hands, mix and fold the meat until the mixture becomes sticky and cohesive, about 2–3 minutes. Do not overwork—mixture should hold together when pressed.

Taste test: form a small patty and cook in a skillet over medium-high heat until cooked through, about 2–3 minutes per side. Adjust seasoning if needed (add a pinch more salt or pepper).

If stuffing casings: fit a sausage stuffer or the large funnel attachment on your grinder with the prepared casing. Slide the casing onto the nozzle, leaving a 6-inch overhang. Tie a knot or leave open for filling.

Feed the sausage mixture into the stuffer, applying steady pressure. Fill the casing but avoid overstuffing (casings should be firm but not tight). Twist links to desired length (about 4–6 inches).

If making patties or loose sausage: shape mixture into patties (3–3.5 inches wide, about 1/2 inch thick) or pack into a loaf pan for bulk cook. Chill formed sausages on a tray for at least 30 minutes to firm.

Prick any large air pockets lightly with a pin to avoid splitting while cooking. Refrigerate or freeze any sausages not being cooked immediately.

Pan-fry method (links or patties): heat a large skillet over medium heat and add 1 tablespoon neutral oil if cooking patties. Add sausages in a single layer. Cook links or patties until nicely browned, turning occasionally, about 10–12 minutes total, or until internal temperature reaches 160°F (71°C).

Grill method (links): preheat grill to medium indirect heat. Grill sausages, turning occasionally, until evenly browned and internal temperature reaches 160°F, about 12–15 minutes depending on thickness. Move to cooler part of grill if they begin to char too quickly.

Bake method (bulk or links): preheat oven to 375°F (190°C). Place sausages on a baking sheet and bake for 20–25 minutes, turning once, until internal temperature reaches 160°F.

Rest the cooked sausages for 5 minutes before serving to allow juices to redistribute.

Serve warm on buns with mustard, sautéed onions and peppers, or sliced for use in pasta, pizza, or breakfast plates.

Refrigerate leftovers for up to 4 days or freeze for up to 3 months.