In House Sausage Recipe
Make In House Sausage 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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House Sausage Mix
Method
Prepare and Mix
- 1
Prepare casings
Place natural hog casings in a bowl of warm water for 30 minutes to loosen and become pliable. Rinse inside and out under running water, flush each casing to remove residual salt, then keep in a bowl of cool water while you prepare the meat.
- 2
Toast and crush spices
Heat a small dry skillet over medium heat. Add fennel seeds and toast, shaking the pan, until aromatic, about 1–2 minutes. Remove and let cool, then crush lightly with a mortar and pestle or the flat of a knife.
- 3
Chill equipment and meat
Place the meat and fatback in the freezer for 20–30 minutes until very cold but not frozen solid. Chill your grinder parts, mixing bowl, and knife as well—cold meat emulsifies better and gives a clean texture.
- 4
Grind meat
Using a meat grinder fitted with a coarse plate (8–10 mm), grind the chilled pork shoulder and fatback together into a large bowl set over ice. If you don't have a grinder, finely mince the meat and fat with a sharp knife until you have small, even pieces.
- 5
Combine seasonings
In a small bowl, combine kosher salt, black pepper, toasted crushed fennel, paprika, minced garlic, brown sugar, red pepper flakes (if using), Aleppo or cayenne (if using), and chopped parsley. Mix thoroughly so salt and spices are evenly distributed.
- 6
Emulsify
Return the ground pork to the chilled bowl. Sprinkle the seasoning mixture over the meat and begin mixing by hand or with a stand mixer on low. Gradually add the ice water while mixing to help bind and slightly emulsify the mixture. Continue mixing for 2–4 minutes until the meat mixture becomes tacky and holds together when pressed. Do not overwork to the point of paste, but aim for a cohesive texture.
Stuffing and Forming
- 7
Load casing on stuffer
Fit your sausage stuffer or sausage attachment with a medium-diameter nozzle (about 3/4 inch). Slide one end of a soaked casing onto the nozzle and tie a knot at the far end of the casing or leave a 2–3 inch tail to tie later.
- 8
Fill casings
Carefully feed the meat mixture into the stuffer and gently fill the casing, supporting it with your free hand. Keep steady pressure to avoid air pockets. Leave a little slack so you can twist into links. If you don't have a stuffer, form patties by hand of about 3–4 oz each.
- 9
Remove air pockets and portion
If air pockets form, prick them with a sterile needle and press the meat to expel air. Twist the filled casing into desired link lengths (about 4–6 inches) by pinching every link and making two twists in opposite directions for each link to keep them from unwinding. Tie or twist the ends.
Cook/Test and Store
- 10
Poach test sausage
To test seasoning, poach a small patty or end of the sausage in simmering water (not boiling) for 8–10 minutes until cooked through. Taste and adjust seasoning of the remaining mix if needed—add tiny amounts of salt or spices if necessary and remix.
- 11
Cook finished sausages
Cook sausages by your preferred method: grill over medium heat for 8–12 minutes, turning frequently until browned and internal temperature reaches 160°F (71°C); or pan-fry in a skillet over medium heat with a little oil for 10–12 minutes; or bake at 375°F (190°C) for 20–25 minutes. Allow to rest 5 minutes before serving.
- 12
Store
Fresh sausages will keep refrigerated for 2–3 days in an airtight container. For longer storage, freeze sausages on a tray until firm, then transfer to freezer bags for up to 3 months. Thaw in the refrigerator before cooking.