Sausage (original) Recipe

Prep and chill meat

Trim any silver skin from the pork shoulder and fatback. Cut into 1-inch cubes. Spread the cubed meat and fat on a sheet pan in a single layer and freeze or refrigerate until firm but not frozen solid, about 20–30 minutes. Cold meat grinds more cleanly and helps maintain texture.

Grind meat

Set up a meat grinder with a medium (6 mm) plate. Working in batches if necessary, feed the chilled meat and fat through the grinder into a bowl kept over ice. If you don't have a grinder, pulse cubes in a chilled food processor in small batches until coarsely ground (do not purée).

Mix seasoning

Place the ground pork mixture in a large bowl. Sprinkle kosher salt, brown sugar, ground black pepper, paprika, ground fennel, minced garlic, and a pinch of nutmeg over the meat. Add 3 tablespoons of ice cold water to help distribute the seasoning and provide moisture.

Develop texture

Using a sturdy spoon or your hands (gloves recommended), mix the meat vigorously for 2–3 minutes until the mixture becomes tacky and slightly sticky — this indicates the proteins are binding and will help the sausages hold together. Do not overwork to the point of paste.

Test and adjust

Form a small 1-inch patty and cook it in a nonstick skillet over medium heat until cooked through. Taste for seasoning. Adjust salt, pepper, or sugar as needed to match your preference. If you change seasoning, mix again briefly.

If using natural casings: fit your sausage stuffer or grinder with a stuffing tube. Rinse the soaked casings thoroughly and slide one onto the tube, leaving a short tail. Feed the sausage mixture into the stuffer, keeping steady pressure to fill the casing without air pockets. Twist into 4–5 inch links, pinching and twisting between links. Prick any visible air bubbles with a needle and press to redistribute filling.

If not using casings: shape the seasoned mixture into patties or coarse sausage logs for cooking or to place in buns.

Refrigerate stuffed sausages covered for at least 1 hour (or up to 24 hours) to let flavors meld and the casing to firm up before cooking or freezing.

Cook fresh or thawed sausages

To cook links: heat a heavy skillet or cast-iron pan over medium-low heat and add 1 teaspoon neutral oil. Place sausages in the pan and cook gently, turning frequently, for 12–18 minutes until evenly browned and internal temperature reaches 160°F (71°C). Lower heat if sausages brown too quickly. For patties, cook 3–4 minutes per side until browned and cooked through.

Finish in oven (optional)

If you prefer a gentler cook: brown sausages in the pan 2–3 minutes per side, then transfer to a 350°F (175°C) oven for 8–12 minutes until internal temperature reaches 160°F (71°C).

Serve

Serve sausage links in buns or on a platter with mustard or your preferred condiments. Leftover cooked sausage keeps refrigerated for 3–4 days or can be frozen for up to 3 months.