Regular Sausage -house Made Recipe
Make Regular Sausage -house Made Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Mixture
Casings & Finishing
Method
Sausage Mixture
- 1
Prep meat and fat
Chill the cubed pork shoulder and pork fat in the refrigerator for at least 30 minutes, or 15 minutes in the freezer, until very cold but not frozen solid. Cold meat produces a better grind and texture.
- 2
Toast and grind spices
In a small dry skillet over medium heat, toast the fennel seed for 1–2 minutes until fragrant. Cool slightly, then crush lightly with a mortar and pestle or the flat side of a knife. If using whole black peppercorns, grind them now. Mix toasted fennel, crushed pepper, paprika, dried thyme, crushed red pepper (if using), sugar, and mace in a small bowl.
- 3
First grind
Assemble a meat grinder with a coarse plate. Feed the cold pork shoulder and pork fat through the grinder in batches, keeping the pieces cold. Spread the ground meat on a chilled sheet pan between grinds to keep temperature down.
- 4
Mix with seasonings
Return the coarse-ground meat to a chilled bowl. Sprinkle the salt and prepared spice mix evenly over the meat. Add minced garlic and 1/4 cup (2 tbs) ice water or cold milk. Using hands or a heavy-duty stand mixer with paddle attachment on low, combine until the mixture becomes sticky and holds together, about 2–4 minutes. If it feels dry, add up to the remaining 2 tbs cold water a little at a time. Do not overwork to the point of warming the meat.
- 5
Casing & Stuffing
- 6
Prepare casings
Soak natural hog casings in warm water for 30 minutes. Rinse by running water through the inside of the casing to remove excess salt and check for holes. Keep them in a bowl of clean water until ready to use.
- 7
Mount stuffer and fill casings
Fit your sausage stuffer or grinder with a medium-size stuffing tube. Slide a length of casing onto the tube leaving a 4–6 inch tail. Tie off the end of the casing with a small knot or twist and a clip. With the stuffer on low, begin feeding the sausage mixture into the tube, guiding the casing so it fills evenly. Do not overfill; aim for a firm but not overly tight casing. Periodically release air pockets by pricking with a sterilized needle or running fingers along the filled sausage.
- 8
Portion and twist links
Once the desired length is filled, twist into links by pinching at intervals (about 4–5 inches for standard breakfast/regular sausage). Alternate twist directions between links to keep them from unraveling. If making loose bulk sausage, skip casing and transfer mixture to airtight containers and refrigerate or freeze.
Finishing & Cooking
- 9
Rest
Refrigerate the stuffed sausages overnight, or at least 4 hours, to let flavors meld and the casings relax. If planning to freeze, flash-freeze the links on a tray for 1–2 hours then transfer to freezer bags.
- 10
Cook for serving
To cook, heat a skillet over medium heat and add 1–2 tsp neutral oil. Add sausages and cook gently, turning frequently, until evenly browned and an internal temperature of 160°F (71°C) is reached, about 10–15 minutes depending on size. For an even cook, you can simmer browned sausages in a shallow pan with 1/4 cup water or apple cider, cover, and steam for 5–8 minutes before finishing uncovered to caramelize.
- 11
Store
Refrigerate fresh sausages in an airtight container for up to 3 days. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.