Pork Sausage Recipe

Pork Sausage

1. 1

   Prepare casings

   Place natural hog casings in a bowl of warm water for 30 minutes to remove salt. Rinse thoroughly by running water through the casing; keep them submerged in clean water until ready to use to prevent drying.

2. 2

   Cut and chill meat

   Trim any silver skin from the pork shoulder. Cut the pork and the fatback into roughly 1-inch (2–3 cm) cubes. Place the cubed meat and fat on a baking sheet and chill in the freezer for 20–30 minutes until very cold but not frozen solid — this keeps the grind cold and prevents smearing.

3. 3

   Toast and crush fennel

   In a small dry skillet over medium heat, toast the fennel seeds for 1–2 minutes until aromatic. Cool slightly, then crush roughly with the side of a knife or a mortar and pestle.

4. 4

   Season and mix

   In a large bowl, combine the chilled pork, chilled fatback, kosher salt, ground black pepper, toasted crushed fennel, brown sugar, crushed red pepper flakes, minced garlic, chopped sage, thyme, and parsley. Pour the cold water over the mixture. Using your hands (wear disposable gloves if preferred) or a sturdy spoon, mix thoroughly for 2–3 minutes until the mixture becomes sticky and cohesive. This indicates the proteins have started to bind.

5. 5

   Test and adjust seasoning

   Take a small piece (about 1 tablespoon) of the sausage mixture and pan-fry it in a small skillet over medium heat until cooked through (about 2 minutes per side). Taste and adjust seasoning if needed — add up to 1/2 tsp more salt, pepper, or sugar as preferred. If you adjust, mix again to incorporate.

6. 6

   Grind (optional for smoother texture)

   If you prefer a finer sausage texture, pass the mixed meat through a medium (6 mm) grind plate followed by a fine (4 mm) grind plate. Keep meat chilled during grinding. If you like a coarse, rustic sausage, you can skip the second grind.

7. 7

   Prepare sausage stuffer and stuff

   Fit your sausage stuffer or electric attachment with a medium-sized stuffing tube. Slide a length of prepared casing onto the tube, leaving a 15–20 cm tail. Tie a knot at the end of the casing. With the stuffer at low speed, feed the sausage mixture into the tube, gently guiding the casing to fill without overstuffing — it should feel snug but not tight. Stop occasionally to expel any air pockets by pricking with a sterilized needle and gently massaging toward the opening.

8. 8

   Portion and link

   When a long coil is filled, twist the sausages at regular intervals (about 10–12 cm / 4–5 in per link) to form links. Alternate twisting directions between links to keep them from unraveling. If you don't want linked sausages, leave as a coil and refrigerate.

9. 9

   Rest and refrigerate

   Place the formed sausages on a tray lined with parchment, cover loosely with plastic wrap, and refrigerate for at least 4 hours or overnight to let flavors meld and the casings firm up.

10. 10

    Cook (pan-fry or grill)

    To cook: For pan frying, heat a skillet over medium heat and add a small drizzle of oil. Cook sausages for 12–15 minutes, turning often, until browned and internal temperature reaches 70°C (160°F). For grilling, preheat grill to medium and cook 10–14 minutes, turning, until the same internal temperature is reached. Alternatively, for gentler cooking, simmer sausages in a pan with 1 cup (240 ml) water or beer, cover, cook for 8–10 minutes, then uncover and brown in the pan.

11. 11

    Freeze or store

    Uncooked fresh sausages will keep in the refrigerator for 2 days; freeze for longer storage up to 3 months. Freeze on a tray until firm, then transfer to a labeled freezer bag.