Sausage Recipe
Make Sausage Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage & Seasoning
Optional Finish & Serving
Method
Sausage & Seasoning
- 1
- 2
Grind or prep meat
If using whole cuts, cut pork into 1-inch cubes and chill for 20–30 minutes until very cold. If using pre-ground pork, keep it cold in the refrigerator until ready to mix.
- 3
Combine spices
In a small bowl combine salt, black pepper, toasted fennel seeds (crushed lightly with the side of a knife or in a mortar), paprika, crushed red pepper flakes, garlic powder, dried oregano, and brown sugar. Mix until uniform.
- 4
Mix meat and seasonings
Place the cold ground pork in a large mixing bowl. Sprinkle the spice mixture evenly over the meat. Add the cold water. Using clean hands, mix thoroughly by folding and pressing the meat repeatedly for 1–2 minutes until the mixture becomes tacky and the seasonings are evenly distributed. This develops the protein and helps bind the sausage.
- 5
Test and adjust
Take a 1 tablespoon portion of the sausage mixture and pan-fry it in a small nonstick skillet over medium heat until cooked through, about 2–3 minutes per side. Taste and adjust seasoning if needed (add more salt, pepper, or sweetness). If adjusting, mix again thoroughly.
Forming, Cooking & Serving
- 6
Shape or stuff
Option A — Patties/links: Divide the mixture into 4 equal portions (about 5 oz each). Shape into patties or rough link shapes using your hands. Option B — Stuff into casings: If using casings, soak and rinse casings according to package instructions. Fit casing on sausage stuffer or funnel, and fill with the seasoned meat, twisting into 4 links about 4–5 inches long. Tie or pinch ends as needed.
- 7
Rest the sausage
Place formed sausages on a tray, cover lightly with plastic wrap, and refrigerate for at least 30 minutes (or up to overnight). This helps the sausage set and makes cooking easier.
- 8
Cook on stovetop or grill
Stovetop: Heat a large skillet or cast-iron pan over medium heat and add 1 tablespoon olive oil. Add sausages (patties or links) and cook, turning occasionally, until browned on all sides and cooked through to 160°F (71°C), about 10–12 minutes for links, or 3–4 minutes per side for patties. Grill: Preheat grill to medium (about 350–400°F / 175–205°C). Oil the grates lightly. Grill sausages, turning every few minutes, until browned and cooked through, about 10–12 minutes.
- 9
Serve
Remove sausages and let rest 3–5 minutes. If desired, garnish with chopped fresh parsley and serve in buns or on a plate with your preferred sides.
- 10
Storage
Refrigerate cooked sausages in an airtight container for up to 3–4 days, or freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.