Sausage (original) | 2 Links Recipe
Make Sausage (original) | 2 Links Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Links (makes 2 links)
Method
Sausage Links (makes 2 links)
Prepare casings
If using natural hog casings, place them in a bowl of warm water for at least 30 minutes, then run water through them to remove salt and any residue. Keep them in cool water until ready to stuff.
Chill equipment
Place the ground pork and fat in the coldest part of the refrigerator until very cold (or briefly freeze for 15–20 minutes). Chill the mixing bowl and blade/knife or bowl of a stand mixer to keep mixture temperature low — this helps with texture and binding.
Combine seasonings and meat
In a small bowl, combine salt, black pepper, sugar, minced garlic, sage, thyme and red pepper flakes (if using). Sprinkle the seasoning mix evenly over the chilled ground pork and fat.
Mix to bind
Add the ice water to the meat. Using a bowl and spoon, fork, or stand mixer with paddle, mix the meat and seasonings until sticky and well combined, about 1–2 minutes by hand or 30–45 seconds with a mixer. The mixture should feel tacky — this indicates proper protein extraction for cohesion.
Portion and chill
Divide the sausage mixture into two equal portions (about 2 oz each). Transfer portions to a piping bag or a sausage stuffer funnel fitted to your stuffer or an attachment for a stand mixer. Keep mixture chilled until ready to stuff.
Stuff into casings
Slide one end of a prepared casing onto the stuffer tube, leaving several inches hanging off the end. Feed the sausage mixture into the casing, rotating and guiding to create an even rope about 4–5 inches long (two links total — you can make two 4–5" links or one longer rope and twist into two links). Leave a little slack to avoid overstuffing. Twist between links to form two individual links.
Prick air pockets and rest
Use a needle or pin to prick any large air pockets along the filled casings. Place formed links on a tray, cover loosely with plastic wrap, and refrigerate 1–2 hours to let flavors meld and casings relax. If not using immediately, sausages can be refrigerated up to 24 hours or frozen (wrapped) up to 1 month.
Cook (pan fry)
Heat a skillet over medium heat and add the neutral oil. When oil shimmers, add the sausage links. Cook undisturbed for 3–4 minutes to develop a brown crust, then turn and cook another 3–4 minutes, turning occasionally, until internal temperature reaches 160°F (71°C). Total cooking time ~8–10 minutes depending on thickness. Lower heat if they brown too quickly to allow center to reach a safe temperature.