Housemade Sausage - Traditional Recipe

Soak and Rinse Casings

Place natural hog casings in a bowl of cool water and soak for at least 30 minutes. Rinse each casing by sliding water through it and flush both inside and out until water runs clear. Keep submerged in fresh water in the refrigerator until ready to use.

Chill and Cut

Cut pork shoulder and fatback into 1-inch cubes. Keep meat and fat well chilled; return to the refrigerator or place on a bed of ice. Chill grinder plates, bowls, and blade in the freezer for 15–20 minutes before grinding to maintain cold temperature.

First Grind

Using a coarse plate (10–12 mm), grind the chilled pork shoulder and fatback together into a large bowl set over ice. Work quickly to keep mixture cold.

Seasoning

In a separate small bowl combine kosher salt, black pepper, white pepper, sweet paprika, ground coriander, ground nutmeg, minced garlic, sugar, and dry mustard. Toss the spices with the freshly ground meat so they are evenly distributed.

Second Grind (Optional for Finer Texture)

If you prefer a finer texture, pass the seasoned meat through a medium/fine grinder plate (4–6 mm) and collect in a chilled bowl.

Add Liquid and Bind

With a stand mixer fitted with a paddle (or by hand), mix the ground meat on low speed while gradually adding the ice water and red wine/apple cider. Mix until a sticky, tacky texture develops and the meat holds together when pressed (3–5 minutes). Keep mixture cold — if it warms at any point, chill for 10–15 minutes before continuing.

Prepare Stuffer

Rinse the stuffer tube with cold water and attach soaked casings to the nozzle, leaving a tail of a few inches. Slide filling into the stuffer, keeping mixture compact and free of large air pockets.

Fill Casings

Gently feed the sausage mixture into the casings, using steady pressure. Fill to a medium firmness — overfilling will burst casings, underfilling creates too many air pockets. Twist into links of desired length (about 4–6 inches) and prick any visible air bubbles with a sterile needle to release trapped air.

Rest

Hang or lay the links on a rack in the refrigerator uncovered for at least 12 hours to allow flavors to meld and to slightly dry the casing for better browning.

Cook

To cook, grill or pan-fry over medium heat. If grilling, cook indirect first (10–12 minutes) then finish over direct heat to brown, turning often to avoid splitting. If pan-frying, add a small amount of oil to a skillet and cook links over medium heat, turning frequently, until internal temperature reaches 160°F (71°C), about 12–15 minutes. Alternatively, bake in a 375°F (190°C) oven for 20–25 minutes, turning once.

Cooked sausages: refrigerate up to 4 days or freeze up to 3 months. Raw sausages: refrigerate up to 2 days or freeze up to 3 months (wrap tightly). Thaw frozen sausages overnight in the refrigerator before cooking.