Homemade Pork Sausage Recipe
Savory, flame-grilled sausages. The perfect BBQ side
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Ingredients
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Pork Sausage Mixture
Casings & Finishing
Method
Prepare Casings
- 1
Soak and Rinse
Place natural hog casings in a bowl of cool water and let soak for at least 30 minutes. Flush the interior by running water through the length of the casing to remove salt. Keep in a bowl of cool water until ready to use.
Make Sausage Mixture
- 2
Chill equipment
Place metal bowls, grinder parts (if using), and cutting board in the freezer or fridge for 15–30 minutes. Working with cold meat and equipment keeps fat from smearing.
- 3
Cut and chill meat
Cut pork shoulder and fatback into 1-inch cubes. Return to refrigerator or freezer for 15–20 minutes until very cold but not frozen solid.
- 4
Toast fennel
In a small dry skillet over medium heat, toast fennel seeds for 1–2 minutes until fragrant. Crush lightly with a mortar and pestle or the back of a spoon.
- 5
Grind meat
Assemble a meat grinder with a coarse die (or use a food processor in short pulses). Working in batches, grind the chilled pork and fat through the coarse plate once. Keep ground meat cold in the refrigerator or over ice.
- 6
Mix seasonings
In a chilled bowl combine kosher salt, black pepper, toasted crushed fennel, paprika, brown sugar, minced garlic, grated onion, red pepper flakes (if using), and chopped parsley (if using). Stir to combine.
- 7
Add meat and hydrate
Add the ground meat to the seasoning bowl. Pour cold water (or crushed ice) over the mixture. Using a spatula or your hands (wear gloves if preferred), mix vigorously for 2–4 minutes until the mixture becomes tacky and binds together. This step develops the protein and helps the sausage hold shape.
- 8
Test and refrigerate
Form a small patty and cook a bit in a skillet to taste for seasoning. Adjust salt or spices if needed. Refrigerate the sausage mixture for 30–60 minutes to firm up before stuffing.
Stuffing & Linking
- 9
Prepare funnel or stuffer
Fit a sausage stuffer or an adapted grinder with the appropriate-sized stuffing tube. Slide the rinsed casing onto the tube, leaving a 6-inch tail. Tie a knot at the end of the casing or pinch it closed.
- 10
Stuff carefully
Fill the stuffer with the chilled sausage mixture. Stuff the casing slowly, supporting the filled length with your other hand to prevent air pockets. Aim for a firm but not overly tight fill so the casing is just filled and slightly springy.
- 11
Remove air pockets and link
If air pockets appear, prick them with a sterilized needle and press toward an opening to remove air. Twist sausages into desired lengths (about 6 inches each) by pinching and twisting every 6 inches. Alternate directions for each link so they stay twisted.
- 12
Rest overnight (recommended)
Arrange linked sausages on a tray, cover loosely with plastic wrap or cheesecloth, and refrigerate overnight to let flavors meld. If short on time, rest at least 1 hour.
Cook & Finish
- 13
- 14
- 15
Alternate pan method
If not grilling, brown sausages in a skillet over medium heat with 1 teaspoon oil, about 10 minutes, then finish in a 350°F (175°C) oven for 8–10 minutes until 160°F internal temperature.
- 16