Mini Sausage Recipe

Prepare breadcrumbs

If using fresh bread, pulse until fine to make 1/4 cup fine crumbs; if using packaged crumbs, measure 1/4 cup.

In a large bowl, combine the ground pork and ground veal (or beef). Use clean hands or a sturdy spoon to gently but thoroughly mix until evenly combined.

Add the bread crumbs and milk. Let rest 2 minutes so crumbs absorb moisture, then stir to incorporate.

Add the egg, kosher salt, black pepper, garlic powder, paprika, and chopped parsley. Mix until just combined — avoid overworking so the mixture stays tender. The mixture should be moist but hold together when pressed; if too wet, add up to 1 tablespoon extra breadcrumbs.

Taste a tiny pinch by frying a 1/2 teaspoon sample in a small skillet (optional) and adjust seasoning with a pinch more salt or pepper as desired.

Preheat oven to 400°F (200°C) for baking method, or prepare a skillet over medium heat for pan-frying. Line a baking sheet with parchment or lightly oil; if pan-frying, heat 1 teaspoon vegetable oil in a large nonstick skillet until shimmering.

Divide the sausage mixture into 18–24 equal pieces for mini sausages (about 3/4 to 1 tablespoon each). For uniform results, use a small cookie scoop or measure by weight (~12–14 g each).

Roll each portion between your palms into a small log (mini sausage) about 1 1/2 to 2 inches long and 3/4 inch thick. Place on the prepared baking sheet or a platter if frying.

Baking method: Arrange mini sausages on the baking sheet with slight space between. Lightly spray or brush with a little oil. Bake in preheated 400°F oven for 12–15 minutes, turning once halfway through, until internal temperature reaches 160°F (71°C) and surfaces are golden-browned.

Pan-fry method: Working in batches (do not overcrowd), place mini sausages in the hot skillet and cook 8–10 minutes, turning frequently so all sides brown evenly and internal temperature reaches 160°F (71°C). If browning too quickly, reduce heat to medium-low and cover for 1–2 minutes to finish cooking through.

When cooked, transfer mini sausages to a paper-towel–lined plate to drain briefly for 1–2 minutes.

Serve warm. Arrange mini sausages on a platter with toothpicks for appetizers or alongside mustard/honey-mustard for dipping.

Make-ahead and reheating: Cool completely, refrigerate in an airtight container up to 2 days or freeze up to 1 month. Reheat frozen or refrigerated mini sausages in a 350°F (175°C) oven for 8–12 minutes until heated through, or reheat in a skillet over medium heat until hot.

For honey-mustard: whisk together 1/4 cup mustard and 1 tablespoon honey (adjust to taste). Serve in a small bowl alongside mini sausages.