Pork Or Beef Sausage Recipe

Prepare ingredients and chill

If you want a better texture, place the ground meat in the refrigerator until very cold (30–60 minutes). Finely dice or grate the onion and mince the garlic. Measure spices and have cold water ready.

Mix the seasoning

In a small bowl combine salt, black pepper, brown sugar, dried oregano, dried thyme and red pepper flakes (if using). Stir to distribute evenly.

Combine meat and aromatics

Place the chilled ground meat in a large bowl. Add the minced garlic, diced/grated onion, chopped parsley and the spice mix. Pour in the cold water (this helps distribute seasonings and keeps the mixture juicy).

Mix until tacky

Using clean hands or a sturdy spoon, mix the meat and seasonings thoroughly for 1–2 minutes until the mixture becomes tacky and holds together. Do not overmix into a paste — stop when it is cohesive and slightly sticky.

Test the seasoning

Form a 1–2 tablespoon patty and cook it in a skillet over medium heat with a little oil for about 1–2 minutes per side until cooked through. Taste and adjust salt, sweetness, or heat. Return to the main batch and remix briefly if you adjust seasonings.

Optional: Stuff into casings

If making links, soak and rinse casings following package directions. Fit casing on a sausage stuffer or funnel, and use your stuffer to fill the casings, keeping an even pressure and leaving small pockets of air to be pricked out. Twist into desired link lengths. Prick any visible air pockets with a pin.

Pan-fry loose sausage or patties

Heat a large skillet over medium heat and add 1 tablespoon oil. For loose sausage or patties, add portions (3–4 patties from 1 lb) without crowding. Cook 4–5 minutes per side for patties, or stir and break up loose sausage, cooking 6–8 minutes until browned and cooked through (internal temp 160°F/71°C for pork/beef). Drain excess fat if desired.

Grill or pan-sear links

If you made links, preheat grill or skillet to medium. Cook sausages 12–15 minutes, turning frequently, until evenly browned and internal temp reaches 160°F (71°C). Finish over indirect heat if they brown too quickly.

Serve

Serve hot on buns with mustard, ketchup, sauteed onions or peppers, or as patties with sides. Leftovers keep in refrigerator 3–4 days or freeze up to 3 months.