Perry's Homemade Texas Sausage Recipe

Prepare meat and fat

Keep pork shoulder and pork fat very cold. Cut into 1-inch cubes, then chill in the freezer 15–20 minutes until firm but not frozen. This helps produce a clean grind and prevents smearing.

Soak casings (if using)

Place natural hog casings in a bowl of cool water for at least 30 minutes, then rinse inside and out under running water. Keep them in cool water until ready to stuff.

Grind meat

Using a meat grinder fitted with a coarse plate (or the coarse setting on a food grinder), grind the chilled pork shoulder and pork fat together into a bowl placed over ice to keep it cold.

Mix spices

In a small bowl combine kosher salt, pink curing salt, black pepper, sweet paprika, hot smoked paprika, ground coriander, ground cumin, garlic powder, onion powder and brown sugar. Stir to evenly distribute the curing salt and paprika.

Emulsify

Add the ground meat to a large mixing bowl. Sprinkle the mixed dry spices evenly over the meat. Add the apple cider vinegar. Start mixing with a sturdy spoon or your clean hands, then gradually add the ice water while massaging the meat. Continue mixing for 3–5 minutes until the mixture becomes sticky and tacky — this indicates the proteins are extracting and the sausage will bind well.

Test and adjust

Take a 1 tablespoon piece of the sausage mixture and pan-fry in a small nonstick skillet until cooked through (about 1–2 minutes per side). Taste for seasoning and adjust salt, pepper, or sweetness as desired. If increasing salt, add in small increments (1/4 tsp).

Stuff or shape

If making links: fit your sausage stuffer with the prepared casing and carefully stuff the mixture, avoiding large air pockets. Twist into 4–5 inch links, pricking any large air bubbles with a needle. If making patties/log: form 8 evenly sized patties (about 3–3.5 oz each) or one 2-lb log wrapped tightly in plastic wrap for smoking/cooking.

Rest

For best flavor and texture, refrigerate the formed sausages or patties for at least 4 hours and up to 24 hours to let the seasonings hydrate the meat and the proteins relax.

Cook fresh links or patties

Preheat a grill or skillet to medium-high (about 375–400°F / 190–200°C). Lightly oil the grill grates or skillet with the neutral oil. If using links, grill or sear sausages for 4–6 minutes per side, turning frequently, until internal temperature reaches 160°F (71°C). For patties, cook 3–4 minutes per side until nicely browned and internal temperature is 160°F (71°C).

If smoking (optional)

Preheat smoker to 200–225°F (95–110°C). Place sausages on the rack and smoke until internal temperature reaches 155°F (68°C), then finish by searing over high heat 1–2 minutes per side to develop color and bring final temperature to 160°F (71°C). Total smoke time will be about 1.5–2 hours depending on thickness.

Serve

Let sausages rest 5 minutes. Serve warm with gluten-free mustard, pickles or other accompaniments. Slice into bite-size pieces for starters or serve whole as a small plate.

Storage

Refrigerate cooked sausages in an airtight container for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.