House Made Sausage Recipe
Make House Made 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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Meat and Fat
Spices and Seasonings
Other Ingredients
Method
Preparation
- 1
Prepare the Meat
Cut the pork shoulder and fatback into small chunks, about 1-inch pieces. This will make it easier to grind.
- 2
Chill the Meat
Place the cut meat and fat in the freezer for about 30 minutes. This helps the meat grind more easily and prevents it from becoming mushy.
Grinding and Mixing
- 3
Grind the Meat
Using a meat grinder fitted with a medium-hole plate, grind the chilled pork shoulder and fatback into a large bowl.
- 4
Mix the Ingredients
Add the kosher salt, black pepper, garlic powder, paprika, crushed red pepper flakes, fennel seeds, and dried thyme to the ground meat. Mix well using your hands until the spices are evenly distributed.
- 5
Add Ice Water
Slowly mix in the ice water until the mixture is sticky and well combined. This adds moisture to the sausage.
Stuffing
- 6
Prepare the Casings
Rinse the sausage casings under cold water and soak them in water for at least 30 minutes. This will make them easier to work with.
- 7
Stuff the Sausages
Using a sausage stuffer, fill the casings with the sausage mixture, being careful not to overstuff. Tie off the ends of the casings with kitchen twine.
