Pork Sausage Recipe

1. Chill equipment

Place meat grinder parts, mixing bowl, knife, and cutting board in the freezer or refrigerator for 15–20 minutes so everything is very cold. Cold equipment keeps fat from smearing and produces a better texture.

2. Trim pork shoulder of any large sinew but keep a good balance of meat and fat. Cube pork shoulder and pork fat into 1–1.5 inch pieces. Spread the pieces on a baking sheet and refrigerate or return to freezer for 15 minutes until firm but not frozen solid.

3. Set grinder to a coarse plate (or use the coarse setting on your grinder). Working with chilled meat and fat, feed half the meat through the grinder, then the other half. If you prefer a finer texture, grind a second time through a medium plate. Collect ground meat into a chilled bowl.

4. Add salt, pepper, brown sugar, paprika, sage, thyme, nutmeg, red pepper flakes, minced garlic, chopped parsley, and curing salt (if using) to the ground pork. Sprinkle the cold water over the mixture — this helps distribute seasonings and keeps the mix moist.

5. Using clean hands or a sturdy spoon, mix thoroughly for 2–4 minutes until seasonings are evenly distributed and the meat becomes slightly sticky (protein extraction). Do not overmix to the point of paste; you want a cohesive, tacky mixture.

6. Pinch off a 1-ounce piece of the seasoned sausage mixture and form into a small patty. In a skillet over medium heat, cook the patty until cooked through, about 2–3 minutes per side. Taste and adjust seasoning: add more salt, pepper, or sugar as needed. If you adjust, mix the entire batch briefly to incorporate changes.

7. If using natural casings, flush and rinse them thoroughly under running water until water runs clear, then soak in warm water for 30 minutes. Keep them moist until ready to use.

8. Assemble sausage stuffer or grinder with stuffing tube. Slide a length of casing onto the tube, leaving a 4-inch tail. Tie off the far end of the casing with a knot.

9. Feed the sausage mixture into the stuffer, using steady pressure. Fill the casing firmly but not tightly to avoid air pockets and bursting. As the casing fills, guide it off the tube and form sausages to the desired length (about 4–6 inches). Twist links between sausages. Prick any visible air bubbles with a sterilized needle and press out air.

10. If you are not stuffing casings, portion the mixture into patties or shape into logs. For patties, divide into 3-ounce portions and flatten to about 1/2-inch thickness. Refrigerate for 30 minutes to firm before cooking.

11. To cook fresh sausages or patties: heat a skillet over medium heat and add a small amount of neutral oil. Cook sausages/patties 4–6 minutes per side for patties, or 10–15 minutes total for links, turning often until internal temperature reaches 160°F (71°C). Let rest a few minutes before serving.

12. Refrigerate fresh sausages in an airtight container for up to 3 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the refrigerator before cooking.

13. Optional: For a browned exterior and extra flavor, finish links on a grill over medium heat for 3–5 minutes, turning to get even char, after initial cooking in a skillet or poaching.