House-made Sausage Recipe

Trim excess silver skin from the pork shoulder. Cut the pork shoulder and chilled fatback into 1–1½ inch cubes. Keep meat and fat very cold (briefly return to freezer for 15–20 minutes if needed).

If using natural casings, place in a bowl of warm water to soak for at least 30 minutes, then flush both ends through running water to remove salt and debris. Keep casings submerged in cool water until ready to use.

Prepare equipment: chill the bowl of a stand mixer and the meat grinder hopper or blade; fit grinder with a coarse grinding plate (6–8 mm) and have a fine plate (3–4 mm) ready if you prefer finer texture. If using an electric sausage stuffer or sausage stuffing attachment, assemble it and keep it chilled.

First Grind

Working with chilled meat and fat, feed the cubed meat and fat through the coarse grinding plate. Rotate chill trays or bowl over ice to keep temperature low. Collect ground meat in a chilled bowl.

Optional Second Grind

For a finer texture, return the coarse-ground meat to the freezer for 10–15 minutes to firm up, then grind again through the fine plate. Keep the meat cold at all times to avoid smearing the fat.

To the ground meat in a chilled mixing bowl add kosher salt, ground black pepper, dried sage, dried thyme, smoked paprika, crushed red pepper flakes, brown sugar, minced garlic, and fennel seeds (if using).

Start mixing on low with a paddle attachment or use a large bowl and sturdy spoon. Gradually add the cold water in a steady stream while mixing to help distribute moisture and bind the sausage. Mix until the meat becomes tacky and the seasonings are evenly distributed — about 1–2 minutes on low. Do not overheat the meat; if mixture warms, stop and chill briefly.

Perform a flavor test: take a small portion (about 1 tbsp), form a small patty, and pan-fry in 1 teaspoon oil over medium heat until cooked through. Taste and adjust seasoning (more salt, pepper, or sugar) if needed, then incorporate adjustments into the main batch by mixing briefly.

Set up the stuffer with chilled stuffing tube and slide one end of the soaked casing onto the tube, leaving a 4–6 inch tail. Tie a knot at the far end of the casing if desired.

Feed the sausage mixture into the stuffer, maintaining gentle, steady pressure. Fill the casing until it feels firm but not overly tight; avoid air pockets. Twist sausages into links of desired length (4–6 inches) by pinching and twisting every 4–6 inches. Prick any visible large air bubbles with a sterile needle and press out the air.

If not using casings, portion the seasoned sausage into patties (about 3–4 oz each) by hand or with a scoop and refrigerate until ready to cook.

To cook fresh links: preheat a skillet or grill over medium heat and add 1 tablespoon neutral oil to the pan if using skillet. Cook sausages, turning occasionally, until internal temperature reaches 160°F (71°C) and nicely browned (about 10–15 minutes depending on size). If grilling, use medium indirect heat to avoid flare-ups; finish over direct heat for color.

To store: refrigerate fresh sausages in an airtight container for up to 3 days. For longer storage, freeze in labeled bags for up to 3 months. Thaw overnight in the refrigerator before cooking.

Safety note: always cook pork sausage to an internal temperature of 160°F (71°C) before serving.