Housemade Sausage Traditional Recipe
Make Housemade Sausage Traditional Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Meat
Casings & Finishing
Method
Prepare Casings (if making links)
- 1
Soak and Rinse
Place natural hog casings in a bowl of cool water and soak for at least 30 minutes (or up to 2 hours). Rinse the inside and outside under running water, flush to remove salt, and keep in a bowl of cool water until ready to use. If not making links, skip this section.
Make Sausage Mix
- 2
Toast and Crush Fennel
In a small dry skillet over medium heat, toast the fennel seeds until fragrant (about 1–2 minutes), then transfer to a mortar and pestle or spice grinder and lightly crush. This releases oils and improves flavor.
- 3
Cut and Chill Meat
Trim any large sinews from the pork shoulder and fatback. Cut into 1-inch cubes and return to the refrigerator or freezer for 20–30 minutes until very cold but not frozen solid — cold meat grinds cleanly and mixes smoothly.
- 4
Grind Meat
Using a meat grinder (or food processor in short pulses), pass the chilled pork shoulder and fatback through a coarse grinding plate once, then through a medium plate for a smoother texture. Keep everything cold to prevent smear.
- 5
Mix Spices and Season
In a large mixing bowl, combine the freshly ground meat with kosher salt, black pepper, crushed fennel, oregano, chopped sage, parsley, minced garlic, red pepper flakes (if using), and nutmeg. Add the cold water. Use your hands or a sturdy spoon to mix thoroughly for 2–3 minutes until the mixture becomes sticky and cohesive — this indicates good protein extraction for binding.
- 6
Forming and Cooking
- 7
Stuff into Casings (optional)
If using casings, fit a sausage stuffer or the grinder attachment with the soaked casing onto it. Slide a length of casing onto the horn, tie a knot at the far end, and feed the seasoned sausage mix into the stuffer. Fill casings evenly, taking care not to overfill; twist into 4–6 inch links. Prick any large air pockets with a needle and rest links in the refrigerator for at least 1 hour to firm the casings.
- 8
Form Patties (optional)
If not stuffing, form the sausage mixture into patties or loose bulk sausage. Compact into even-size patties (about 3–4 oz each) for consistent cooking.
- 9
Cook Sausage
For links: heat 1 tablespoon neutral oil in a skillet over medium heat. Add sausages and brown on all sides, turning frequently, about 8–12 minutes total until internal temperature reaches 160°F (71°C). For patties or bulk: cook similarly in a skillet, 4–6 minutes per side until nicely browned and cooked through. Alternatively, bake links on a sheet tray at 375°F (190°C) for 18–22 minutes, turning once.
- 10
Rest and Serve
Remove cooked sausages from heat and let rest 5 minutes to redistribute juices. Serve hot in buns, alongside sides, or sliced for use in recipes. Leftover cooked sausage keeps in the refrigerator for 3–4 days or can be frozen for up to 3 months.