Sausage (original) | 1 Link Recipe

Prepare casing (if using)

If you are using a natural hog casing, rinse it under cool running water and soak in warm water for about 30 minutes if not already pre-soaked. Run water through the casing to flush and check for any holes. Keep casing in a bowl of warm water until ready to fill. If you prefer no casing, skip this step and form a patty instead.

Mix meat and seasonings

Place the ground pork in a bowl. Add the kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme (or sage), brown sugar and a pinch of nutmeg if using. Add the ice-cold water. Using your hands or a spoon, mix thoroughly for 1–2 minutes until the mixture becomes slightly sticky and the seasonings are evenly distributed. Do not overwork to dryness.

Test seasoning (recommended)

Take a 1/2 teaspoon portion of the seasoned meat and pan-fry it in a small skillet over medium heat for about 1 minute per side until cooked through. Taste and adjust seasoning in the remaining mix if needed (add a pinch more salt, pepper, or sugar).

Stuff or shape

If using casing: fit the soaked casing onto a sausage stuffer nozzle or a small funnel. Thread about the amount of meat needed for one link through the stuffer and gently fill the casing without overstuffing (aim for a firm but slightly springy feel). Twist the filled casing at the desired link length (about 4–5 inches). If making a patty-style link (no casing), shape the mixture into a 4–5 inch, roughly 3/4-inch thick oval or log and press the ends to seal.

Rest (optional)

If time allows, refrigerate the shaped link for 20–30 minutes to let the flavors meld and the casing relax; this also helps maintain shape during cooking.

Cook - skillet method

Heat a small nonstick or cast-iron skillet over medium heat and add 1 teaspoon neutral oil. When the oil shimmers, place the sausage link in the pan. Cook undisturbed for 3–4 minutes to develop a golden-brown crust. Turn and continue to cook, turning every 2–3 minutes, for a total of 10–12 minutes, reducing heat slightly if it browns too quickly. If the link is thick, cover the pan for the last few minutes to ensure it cooks through. Internal temperature should reach 160°F (71°C).

Cook - alternative oven method

Preheat oven to 375°F (190°C). Place the sausage on a baking sheet lined with parchment or a lightly oiled baking rack and bake for 15–20 minutes, turning once halfway, until internal temperature reaches 160°F (71°C) and the exterior is browned.

Finish and serve

Let the cooked sausage rest for 2–3 minutes to redistribute juices. If using casing, prick any large air bubbles with a fork to release steam. Serve the single link whole, sliced, or in a bun as desired.