Pork Sausage Recipe

Prepare casings (if using)

If using natural hog casings, place them in warm water for 30 minutes to loosen and then rinse inside and out under running water. Keep them in cool water until ready to stuff.

Chill equipment

Place the mixing bowl, blade and/or food processor bowl (or meat grinder parts) and the meat in the freezer for 20–30 minutes until very cold. Cold fat emulsifies better and prevents smearing.

Mix aromatics

In a small bowl combine kosher salt, ground black pepper, sugar, crushed fennel seeds, paprika, chopped sage, chopped thyme, minced garlic, red pepper flakes (if using), nutmeg and ground coriander. Mix thoroughly so the salt and sugar are evenly distributed among the spices.

Season the meat

Place the ground pork in a large chilled bowl. Sprinkle the spice mixture evenly over the meat. Add the ice water in a steady stream while beginning to mix. Using clean hands or a sturdy spoon, mix the meat and seasonings by folding and pressing for 2–3 minutes until the mixture becomes tacky and starts to bind. Do not overwork to the point of pastiness.

Test for seasoning

Take a small piece (about 1 tbsp) of the sausage mixture and fry it in a skillet over medium heat for 1–2 minutes until cooked through. Taste and adjust salt, pepper or other seasonings in the remaining mixture as needed.

Chill before stuffing

Cover the seasoned sausage meat and refrigerate for 30–60 minutes to firm up; this will make stuffing easier and help maintain texture.

Prepare stuffer and casings

Fit your sausage stuffer or the sausage attachment on a meat grinder with a medium-diameter nozzle. Slip one end of the rinsed casing onto the nozzle and leave a small overhang. Tie a knot at the far end of the casing or clamp it closed.

Stuff the sausages

Feed the chilled sausage mixture into the stuffer, applying gentle, steady pressure to avoid air pockets. Fill the casing so it's firm but not overstretched. Periodically prick any visible air bubbles with a sterilized pin and push the air back along the casing. When you have the desired length, twist the casing every 4–6 inches to form links. Alternate twist directions between links to keep them from unraveling.

Rest the links

Place the formed links on a tray, cover loosely with plastic wrap, and refrigerate for at least 2 hours or up to overnight. This lets the flavors meld and the casings tighten.

Cook — pan-fry option

To cook immediately, heat a large skillet over medium heat and add 1–2 tablespoons neutral oil. Add sausages in a single layer without crowding. Cook gently, turning frequently, about 12–16 minutes, until browned evenly and an internal temperature of 160°F (71°C) is reached. If browning too quickly, lower the heat and cover for a few minutes to cook through. Rest for 5 minutes before serving.

Cook — poach then sear option (recommended for even cooking)

Place links in a single layer in a skillet or pan and add enough water (or a mixture of water and beer) to come about 1/3 up the sides of the sausages. Bring to a gentle simmer over medium heat and simmer uncovered for 8–10 minutes. Remove sausages from the liquid and pat dry. Finish in a hot skillet with 1 tablespoon neutral oil, searing until golden brown on all sides (2–4 minutes). Ensure an internal temperature of 160°F (71°C). Rest 5 minutes before serving.

Storage

Fresh sausages will keep refrigerated for 2–3 days in an airtight container. For longer storage, freeze on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before cooking.