Sausage Recipe

Prepare meat and fat

Keep the ground pork and additional fat chilled. If you have a refrigerator-safe bowl, store meat on ice while you work. Cold meat binds better and prevents smearing.

Mix spices

In a small bowl, combine kosher salt, black pepper, chopped sage, chopped thyme, nutmeg, brown sugar, crushed red pepper flakes (if using), and cure #1 (if using). Mix thoroughly so seasonings are even.

Combine meat and spices

Place the chilled ground pork and pork fat in a large bowl. Sprinkle the spice mixture evenly over the meat. Add the cold water. Using clean hands or a sturdy spoon, mix by folding and pressing until the spices are distributed and mixture becomes slightly sticky and cohesive — about 2 to 3 minutes. Do not overmix to the point of warming the meat.

Rest and flavor development

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight. This lets the flavors meld and the salt properly season the meat.

Prepare casings

If using natural casings, rinse them thoroughly under cool running water, then soak in warm water for 30 minutes. Run water through the inside to remove salt and check for tears.

Stuff sausages

Fit a sausage stuffer or large piping bag with a medium-size nozzle. Slide a soaked casing onto the stuffer tube, leaving a few inches hanging off the end. Fill the stuffer with the sausage mixture and feed the mixture through, being careful not to overfill. Leave 4–6 inch links between twists. Prick any air pockets with a sterilized needle and twist links in alternating directions to secure.

Rest after stuffing

Hang or place the sausages on trays, uncovered, in the refrigerator for 4 hours to dry slightly before cooking or smoking.

Pan-fry (for loose sausage or patties)

If you made loose sausage or patties, heat 1 tablespoon neutral oil or butter in a skillet over medium heat. Form the sausage mixture into 8 patties (about 3 ounces each) or cook loose spoonfuls. Cook 4–5 minutes per side until browned and an internal temperature of 160°F (71°C) is reached. Drain on paper towels and serve on buns or with accompaniments.

Pan-fry (for links)

If you stuffed links, heat a skillet over medium heat and add 1 tablespoon neutral oil. Place sausages in the pan and cook gently, turning frequently, for 12–15 minutes until evenly browned and cooked through to 160°F (71°C). To avoid burst casings, start with medium-low heat for 4–6 minutes, then increase to medium to finish browning. Rest 5 minutes before serving.

Alternative: Grill or smoke

To grill, preheat to medium and grill sausages 8–12 minutes, turning often, until internal temperature is 160°F (71°C). To smoke, follow your smoker's instructions at 225–250°F (107–121°C) until internal temperature reaches 160°F (71°C), usually 1–2 hours depending on size.

Serve

Serve sausages on buns with mustard, sauerkraut, or your preferred accompaniments. Refrigerate leftovers within 2 hours and consume within 3–4 days.