Sausage Recipe
Make Sausage Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the sausage mixture
For stuffing (optional)
For cooking/finishing
Method
For the sausage mixture
- 1
Prepare meat and fat
Keep meat and fat cold. Cube pork shoulder and pork fat into 1-inch pieces, then chill in the freezer for 20–30 minutes until very cold but not frozen solid. Cold meat produces a better grind and texture.
- 2
Grind (or buy ground)
Using a coarse plate on a meat grinder, pass the chilled pork shoulder and pork fat through the grinder once. If you don't have a grinder, use coarsely ground pork from a trusted butcher.
- 3
Mix spices
In a small bowl combine kosher salt, black pepper, minced garlic, toasted crushed fennel seeds, dried oregano, red pepper flakes, paprika, and brown sugar. Stir in the dry spices so they are evenly distributed.
- 4
Combine meat and seasonings
Place ground meat in a large bowl. Sprinkle the spice mix over the meat. Add cold water or crushed ice and the optional white wine or cider. Use your hands or a sturdy spoon to mix until seasonings are evenly distributed and the mixture becomes slightly sticky—about 2–3 minutes. Do not overwork; you want a cohesive bind but not a paste.
- 5
For stuffing (optional)
- 6
Prepare casings
Rinse hog casings under cool running water, flush them through, and soak in warm water for 30 minutes. Run water through the length of each casing to remove excess salt and check for holes.
- 7
Set up stuffer
Fit your sausage stuffer or the sausage attachment on a stand mixer. Slip the prepared casing onto the stuffing tube, leaving enough overhang to tie a knot at the end.
- 8
Stuff sausages
Fill the stuffer with the seasoned meat mixture. Using steady, even pressure, push meat into the casing, keeping a uniform diameter and avoiding large air pockets. Twist into links of desired length and tie or twist between links. Prick any large air bubbles with a sterile needle and press out air toward an open end.
- 9
Rest
Refrigerate stuffed sausages uncovered for at least 2 hours or up to overnight to let flavors meld and the casing to dry slightly, which helps when cooking or smoking.
For cooking/finishing
- 10
Pan-sear (fresh sausages)
Heat a large skillet over medium heat and add the neutral oil. Add sausages in a single layer, spacing them slightly apart. Cook 3–4 minutes per side until browned. Reduce heat to medium-low, add butter (optional), cover, and cook another 6–10 minutes, turning occasionally, until internal temperature reaches 160°F (71°C).
- 11
- 12
Poach-then-sear (maintains juiciness)
Place sausages in a large skillet and add enough water (or beer) to come about 1/3 up the sides. Bring to a simmer, then reduce heat and simmer gently for 8–10 minutes. Remove sausages, pat dry, and finish in a hot skillet or on the grill for 2–4 minutes per side to brown.
- 13
Rest and serve
Let cooked sausages rest 5 minutes before serving to allow juices to redistribute. Serve whole, sliced, or in a bun with your choice of condiments.