House-made Sausage Recipe

Sausage Preparation

1. 1

   Prepare the Meat Mixture

   In a large mixing bowl, combine the ground pork, ground beef, and pork fatback. Mix well to ensure an even distribution of the meats.

2. 2

   Add Seasonings

   Add minced garlic, chopped sage, chopped thyme, red pepper flakes, salt, black pepper, and brown sugar to the meat mixture. Use your hands to combine all ingredients thoroughly, ensuring the spices are well incorporated.

3. 3

   Chill the Mixture

   Cover the bowl with plastic wrap and refrigerate the sausage mixture for at least 30 minutes. This helps the flavors meld together and makes it easier to handle.

4. 4

   Prepare Hog Casings (if using)

   If you are using hog casings, rinse them under cold water and soak them in warm water for about 30 minutes before stuffing. Rinse them again before using.

5. 5

   Stuff the Sausage

   If using casings, fit a sausage stuffer with the soaked hog casings, and stuff the casing with the sausage mixture, tying off the ends securely. If not using casings, form the mixture into patties.

6. 6

   Cook the Sausage

   Heat a skillet over medium-high heat. Add a bit of oil to the skillet if using patties. Cook the sausages for about 5-7 minutes on each side until they are golden brown and cooked through, or until the internal temperature reaches 160°F (70°C).

7. 7

   Serve

   Remove the sausages from the skillet and let them rest for a few minutes before serving. Enjoy your crispy-edged house-made sausage!