Sausage Recipe

Soak and Rinse Casings

Put the hog casings in a bowl of cool water with a tablespoon of white vinegar for 30 minutes. After soaking, flush the inside of each casing by running water through them, then leave in cold water until ready to use.

Chill Meat and Tools

Place ground pork and pork fat in the freezer for 15–20 minutes until very cold but not frozen solid. Chill the bowl, blade, and mixing tools (or the work-surface) as cold meat yields a better texture. Also set your sausage stuffer or stuffer attachment and piping horn ready.

Toast and Crush Spices

In a small dry skillet over medium heat, toast the fennel seeds for 1–2 minutes until fragrant. Crush lightly in a mortar or with the back of a spoon. Combine the crushed fennel with sweet paprika, dried oregano, brown sugar, and black pepper in a small bowl.

Mix Meat and Seasonings

In a large bowl, add chilled ground pork and diced pork fat. Sprinkle kosher salt evenly over the meat. Add the spice mixture and minced garlic. Pour in the red wine vinegar and 2 tablespoons of the ice water. Using your hands or a sturdy spoon, mix vigorously for 2–3 minutes until the mixture becomes sticky and cohesive (this helps develop protein to bind the sausage). If mixture feels dry, add the remaining 1 tablespoon ice water.

Taste and Adjust

Take a small 1/2 teaspoon portion of the seasoned meat and cook it in a skillet over medium heat until fully cooked. Taste for seasoning and adjust salt, pepper or sugar as needed. Return the mix to the cold bowl immediately after testing.

Prepare Stuffer

Fit your sausage stuffer or stand-mixer attachment with an appropriate-sized stuffing tube. Slide one end of a rinsed casing onto the tube, leaving a few inches hanging off the end. Tie a knot at the far end of the casing to close it.

Fill Casings

Load the sausage mix into the stuffer hopper. With the stuffer running at a moderate speed, press meat into the casing, guiding the filled casing off the tube with your free hand. Avoid overstuffing; the casing should be firm but pliable. When you have used up the mix or filled roughly 6–8 inch segments, twist sausages into links by pinching and twisting every 6 ounces (about 6–8 inches) to form individual links.

Prick Air Pockets

Using a sausage pricker or a sterilized needle, gently prick any obvious air pockets along the casings to release trapped air, then smooth the filling with your hands to redistribute meat and reseal small holes.

Pan-Sear and Finish

For immediate cooking: heat a large skillet over medium heat and add 1 tablespoon neutral oil. Place the sausages in the skillet and brown on all sides, turning gently for 6–8 minutes. Reduce heat to low, add 1 tablespoon butter, cover loosely, and cook for an additional 6–8 minutes until internal temperature reaches 160°F (71°C). Remove and rest 5 minutes before serving.

Alternative: Poach then Brown (recommended for even cooking)

Place sausages in a single layer in a deep skillet or saucepan. Add enough cold water (or a 50/50 mix of water and beer) to come halfway up the sides of the sausages. Bring to a gentle simmer over medium heat, then reduce to low and simmer gently for 10–12 minutes until internal temperature reaches about 150°F (66°C). Remove sausages and pat dry. In a skillet over medium-high heat, add 1 tablespoon oil and brown sausages 1–2 minutes per side until nicely colored and the internal temperature is 160°F (71°C). Rest 5 minutes.

Storage

Fresh sausages will keep in the refrigerator for 2–3 days in an airtight container. For longer storage, freeze flat on a tray then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before cooking.