Housemade Sausage Sandwich Recipe

Toast and prepare spices

If using fennel seeds, heat a small dry skillet over medium and toast the seeds 1–2 minutes until fragrant. Crush lightly with a mortar and pestle or spice grinder and set aside.

Mix sausage

In a large bowl, combine ground pork, kosher salt, black pepper, smoked paprika, cayenne, ground mustard, brown sugar, minced garlic, crushed fennel, and apple cider vinegar. Pour in ice water. Using your hands or a stand mixer with paddle, mix until the meat is tacky and the spices are evenly distributed, about 2–3 minutes.

Form patties or stuff links

For sandwiches, you can form 6 oblong patties (about 5–6 oz each) or stuff into casings to make links. If stuffing into casings, follow casing instructions: soak casings in warm water, thread onto a sausage stuffer, and fill gently to avoid air pockets. Twist into 6 links.

Chill

Cover the formed patties or links and chill in the refrigerator for at least 30 minutes (up to overnight) to let flavors meld and to firm the sausage for cooking.

Cook sausage

To cook patties: heat a large skillet or griddle over medium-high heat and add a small amount of oil. Cook patties 4–5 minutes per side until internal temperature reaches 160°F (71°C) and an even brown crust forms. To cook links: grill or pan-fry over medium heat, turning frequently, about 10–12 minutes until internal temperature reaches 160°F (71°C). Remove and rest 3–4 minutes.

Prepare rolls

Split the sub rolls and spread softened butter on the cut sides. Toast cut-side down on the griddle or in a skillet over medium heat until golden and crisp, about 2 minutes.

Spread mustard

Evenly spread 1 tablespoon of yellow mustard on the bottom half of each toasted roll.

Add sausage

Place one hotgut patty or a halved link (lengthwise if desired) on each roll, distributing evenly. If using a chipotle or jalapeno link as a substitution (+$1), place that link instead of the house sausage or alongside for extra heat.

Top with pickles & veggies

Top each sausage with one slice of dill pickle, a few slices of onion, a couple of tomato slices, and a generous handful (about 1/3 cup) of shredded iceberg lettuce.

Finish

Drizzle about 1 tsp hot sauce over the top of each sandwich (or to taste). Add pickled jalapeno or chipotle slices if desired. Close sandwiches and press gently to compact.

Sprinkle chopped cilantro over the sandwiches and serve with lime wedges on the side for squeezing over the sausage.