Pork Sausage Recipe

Chill equipment

Place a large mixing bowl and your bowl for chilling the meat in the refrigerator or freezer for 10–15 minutes. Keeping everything cold helps the sausage bind and prevents fat from smearing.

Measure and combine spices: in a small bowl whisk together salt, black pepper, paprika, granulated garlic, dried oregano, ground fennel, brown sugar, and crushed red pepper flakes.

Prepare the pork: remove the ground pork from the refrigerator, keep it cold. If it feels warm, return to fridge for 10–15 minutes. Place chilled meat into the chilled large bowl.

Add the spice mixture and parsley to the ground pork. Pour in the cold water and the optional maple syrup or honey.

Mix thoroughly by hand or with a paddle on low speed: using clean hands, combine the pork and seasonings by folding and pressing repeatedly for about 2–3 minutes until the mixture becomes tacky and cohesive. If using a stand mixer, mix with the paddle attachment on low for 90–120 seconds, scraping sides once.

Rest for the flavors to meld: cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours. Chilling allows the seasonings to penetrate and the texture to firm.

Optional test: cook a 1 tablespoon patty in a skillet over medium heat until fully cooked; taste and adjust seasoning (add more salt, pepper, or sugar) to the remaining mix as needed.

Decide on form: for patties, divide the mixture into 8 equal portions (about 2 oz each) and form into 3/4-inch thick patties. For links, roll into rope and portion, then shape into logs. If stuffing into casings, follow casing package instructions and use a sausage stuffer.

Heat the pan: place a large skillet over medium heat and add 1 tablespoon neutral oil or butter. Allow it to warm until shimmering (but not smoking).

Cook the sausages/patties: add patties or links in a single layer without crowding. Cook patties 3–4 minutes per side, until a deep golden crust forms and internal temperature reaches 160°F (71°C). For links, cook 4–6 minutes per side, turning often to brown evenly and reach 160°F (71°C).

If using sliced onions, after removing cooked sausage, add sliced onions to the skillet and sauté in the remaining fat over medium heat for 4–6 minutes until softened and lightly caramelized. Return sausage to pan for 30 seconds to rewarm and marry flavors if desired.

Serve: place cooked sausage in buns or on plates. Offer mustard, ketchup, or other condiments. Garnish with chopped parsley.

Storage: refrigerate leftovers in an airtight container for up to 3 days, or freeze portions up to 3 months. Reheat gently in a skillet over medium-low heat until heated through.