Papa Frank's Sausage Recipe
Make Papa Frank's Sausage Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Spices and Seasonings
Liquid
Casings (optional)
Method
Preparation of Ingredients
- 1
Prepare the Meat
In a large mixing bowl, combine the ground pork and ground beef. If using pork fat, add it to the bowl as well. Mix well to ensure even distribution of meats.
- 2
Mix the Spices
In a separate small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, red pepper flakes, fennel seeds, and cayenne pepper. Adjust the quantities of spices to taste if desired.
- 3
Combine Meat and Spices
Sprinkle the spice mixture over the meat and mix thoroughly with your hands or a spoon until all the meat is evenly coated with the spices.
- 4
Add Liquids
Pour in the ice water and white vinegar. Mix again until the liquids are well incorporated into the meat mixture.
Stuffing Sausage
- 5
Prepare Casings
If using natural hog casings, rinse them under cold water and soak them in water for at least 30 minutes before using.
- 6
Stuffing the Mixture
Using a sausage stuffer, fill the casings with the meat mixture, being careful not to overstuff. Tie off the ends of the casings securely with kitchen twine.
- 7
Prick the Sausages
Use a pin or small knife to prick small holes in the sausages to release air. This will help prevent them from bursting during cooking.
Cooking
- 8
- 9
Check Doneness
Ensure the internal temperature of the sausages reaches 160°F (71°C) to confirm they are safely cooked.
- 10
Serve
Once cooked, remove the sausages from heat and let them rest for a few minutes before serving. Enjoy them in a bun, with sides, or sliced on a platter.