Pork Sausage Links Recipe
Make Pork Sausage Links 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 Mix
For Cooking/Finishing
Method
Sausage Mix
- 1
Prepare casings
Place natural hog casings in a bowl of warm water for 30 minutes to loosen salt. Rinse both inside and out by running water through the casing; leave in cool water until ready to use.
- 2
Cut and chill meat and fat
Cut pork shoulder and pork fat into 1-inch cubes. Chill meat and fat in the freezer for 20–30 minutes until very cold but not frozen solid — this helps with grinding and binding.
- 3
Grind meat
Using a meat grinder fitted with a coarse plate, grind the chilled pork shoulder and pork fat together into a chilled bowl. For a finer texture, grind a second time through a medium plate.
- 4
Season and mix
In a large bowl, combine the ground meat with kosher salt, black pepper, minced sage, minced thyme, ground fennel, ground nutmeg, and red pepper flakes (if using). Add the maple syrup or brown sugar if you want a hint of sweetness. Sprinkle the ice water over the mixture.
- 5
Emulsify and test
Mix thoroughly with a sturdy spoon, spatula, or your hands for 2–3 minutes until the mixture becomes sticky and cohesive (this indicates proper protein extraction). For a flavor test, form a small patty and pan-fry until cooked through, then taste and adjust seasoning.
Stuffing and Forming
- 6
Prepare stuffer
Fit your sausage stuffer or the sausage attachment on a stand mixer. Slide one end of the rinsed casing onto the tube, leaving several inches loose at the end to tie a knot. Keep the remainder of the casings in a bowl of water to stay pliable.
- 7
Stuff sausages
Feed the meat mixture into the stuffer, applying gentle, steady pressure. Fill the casing until it’s uniformly plump but not overfilled — you should still be able to twist sections without bursting. Leave about 6 inches free at the end and tie a knot.
- 8
Portion links
Twist the filled casing at regular intervals to form links around 4–5 inches long. Alternate twisting direction for each link to keep them from unravelling. Prick any large air pockets with a sterile needle and press out air towards the nearest open end.
- 9
Rest
Place the links on a tray in a single layer, cover loosely with plastic wrap, and refrigerate for at least 2 hours or overnight to allow flavors to marry and the casings to relax.
Cooking/Finishing
- 10
Poach gently
To prevent splitting during cooking, first poach the sausages. In a skillet large enough to hold the links, add 1 cup water and 1 tablespoon oil or butter. Add the sausages, bring to a gentle simmer (not a rolling boil), cover, and poach for 8–10 minutes until internal temperature reaches about 145°F (63°C).
- 11
- 12
Rest and serve
Transfer sausages to a cutting board and rest for 5 minutes. Serve whole or halved with mustard, sauerkraut, or sides of your choice.
