Sausage Recipe
Make Sausage Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage and Seasoning
For Cooking
Method
Sausage and Seasoning
- 1
Prepare casings (if using)
If you plan to make links, rinse the hog casings thoroughly under cool running water, flush water through them, and soak in warm water for 30 minutes. Keep them in a bowl of water until ready to use.
- 2
Toast and crush fennel
In a small dry skillet over medium heat, toast the fennel seeds for 1–2 minutes until fragrant. Remove and lightly crush with a mortar and pestle or the flat side of a knife.
- 3
Mix seasonings with meat
Place the ground meat in a large bowl. Add kosher salt, black pepper, toasted crushed fennel, paprika, brown sugar, minced garlic, chopped sage, and red pepper flakes (if using). Pour the cold water over the mixture. Use your hands to gently but thoroughly mix until the seasonings are evenly distributed and the mixture becomes slightly tacky (about 1–2 minutes). Do not overwork to avoid tough sausage.
- 4
Test the seasoning
Pinch off a 1-ounce piece of the seasoned meat and form a small patty. In a skillet over medium heat, cook the patty for 1–2 minutes per side until browned and cooked through. Taste and adjust salt, pepper, or sugar as needed, then incorporate any adjustments into the remaining meat.
- 5
Fill casings (optional)
If using casings and a sausage stuffer or piping bag fitted with a wide tip, thread the prepared casing onto the funnel, leaving a few inches hanging to tie. Feed the seasoned meat through the stuffer slowly, filling the casing evenly without large air pockets. Twist into links at desired lengths. Prick any visible air bubbles with a needle and re-twist. If not using casings, shape the mixture into patties or logs for stovetop cooking.
For Cooking
- 6
Cook fresh sausages (links or patties)
Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add links or patties, spacing them so they aren't crowded. Cook for 4–6 minutes per side, turning gently, until an instant-read thermometer inserted into the center reads 160°F (71°C) for pork sausage, and the exterior is golden-browned. If links brown too quickly, lower heat to medium-low and cover for a few minutes to cook through.
- 7
Finish with butter (optional)
For extra gloss and flavor, add 1 tablespoon butter to the skillet during the last minute of cooking and baste the sausages with the melted butter.
- 8
Rest and serve
Transfer sausages to a plate and let rest 5 minutes to redistribute juices. Serve whole, sliced, or in buns as desired.
- 9
Storage
Uncooked seasoned sausage will keep in the refrigerator, tightly wrapped, for up to 2 days, or freeze for up to 3 months. Cooked sausage will keep refrigerated for 3–4 days.