Housemade Sausage Recipe

Chill equipment and meat

Place the bowl of a stand mixer (or mixing bowl), meat grinder plates/blades, and cutting board in the refrigerator or freezer for 30 minutes before beginning. Keep all meat and fat very cold to ensure proper grind and texture.

Prepare casings

If using natural hog casings, rinse them under cold running water and soak in warm water for 30–60 minutes. Flush water through them to remove excess salt. Keep casings submerged in cool water until ready to use.

Trim the pork shoulder of any excessively tough connective tissue, then cut the pork shoulder and fatback into 1–1.5 inch cubes. Keep the meat and fat as cold as possible; if they start to warm, return to the refrigerator for 15–30 minutes.

Pass the cubed meat and fat through a coarse plate (about 1/4 inch) of a meat grinder into a bowl set over ice. For a finer texture, grind a second time through a medium plate. Keep the ground meat cold between grinds.

In a large chilled bowl or the bowl of a stand mixer fitted with a paddle, combine the ground pork and fat with salt, black pepper, sweet paprika, minced garlic, dried oregano, fennel seed (if using), and chopped parsley.

Start mixing on low speed. Gradually add the ice water and cold milk while mixing to help the proteins bind and create a cohesive, slightly sticky texture. Mix for 2–4 minutes until the mixture is tacky and holds together when pressed. Do not overheat the meat; if the bowl becomes warm, stop and chill for 10–15 minutes before continuing.

Fit a sausage stuffer or the sausage stuffing attachment on your grinder and thread the prepared casings onto the nozzle, leaving a 6-inch tail. Keep casings moist while stuffing to prevent tearing.

Fill the stuffer with the sausage mixture and begin feeding it through at a steady pace. Gently guide the casing as it fills to avoid air pockets. Fill until you have long continuous sausages, then twist into links of your desired length (about 4–6 inches). If air pockets form, prick them with a sterile needle and press the meat toward the opening to expel air.

Refrigerate a small sample patty (about 1 tablespoon) made from the sausage mixture for 30 minutes, then pan-fry it to taste for seasoning. Adjust salt or spices in the remaining sausage mix if needed; if you add seasoning, remix and, if necessary, re-stuff the sausages.

Once seasoned to your liking, refrigerate the sausages uncovered on a rack for 1–2 hours to dry the casings slightly, which helps with browning.

To cook fresh sausages: heat a large skillet over medium-low heat and add 1 tablespoon oil. Add sausages and cook slowly, turning occasionally, for 12–18 minutes until evenly browned and an instant-read thermometer inserted into the center reads 160°F (71°C) for pork. If they brown too quickly, lower the heat and continue cooking until done.

Alternatively, you can poach sausages first in simmering water or stock for 8–10 minutes (do not boil), then finish by searing in a hot skillet or on a grill for color and crisping.

Let cooked sausages rest 5 minutes before serving. Serve warm with mustard, pickles, or your preferred accompaniments.

Fresh sausages: keep refrigerated and use within 2 days. For longer storage, freeze on a tray until firm, then transfer to airtight bags and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.