Pork Sausage Recipe

Toast and prepare spices

In a dry skillet over medium heat, toast the fennel seeds for 1–2 minutes until fragrant. Remove, let cool, then crush lightly with a mortar and pestle or the back of a spoon. Measure and combine toasted fennel, black pepper, oregano, smoked paprika, and crushed red pepper in a small bowl.

Prepare garlic and chill equipment

Finely mince the garlic. Place the ground pork and the mixing bowl (and the meat grinder parts if using) in the refrigerator or freezer for 20–30 minutes so the meat stays cold; cold meat binds and prevents smear.

Mix sausage seasoning into meat

Place chilled ground pork into the cold mixing bowl. Sprinkle the kosher salt and brown sugar evenly over the meat. Add the minced garlic and the toasted spice blend. Pour in the ice water and the teaspoon of cold olive oil (if using). Using your hands or a sturdy spoon, mix thoroughly for 2–4 minutes until the mixture becomes sticky and cohesive (this indicates protein extraction).

Rest for flavor development

Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, ideally overnight, to let the flavors meld. Before stuffing or cooking, bring the mixture back to cold (do not warm).

Prepare casings (if using)

Soak natural hog casings in lukewarm water for 30–60 minutes, then rinse inside and out under running cold water. Slide the casing onto the sausage stuffer nozzle, leaving several inches overhanging. Keep casings submerged in a bowl of salted water until ready to fill.

Stuff sausages

Fit a stuffer or sausage attachment to a stand mixer or use a hand-crank stuffer. Fill the stuffer with the sausage mixture, keeping it cold. Fill the casing evenly, avoiding large air pockets. Twist into links at your desired length (about 10–12 cm / 4–5 inches). If not using casings, shape the mixture into patties (about 100–120 g each) or logs.

Poach (set the protein)

To prevent bursting during final cooking, gently poach the stuffed sausages in simmering water (not boiling) at 80–85°C (175–185°F) for 8–10 minutes until internal temperature reaches 65°C (149°F). For patties, simmer for 6–8 minutes. Remove and pat dry.

Brown and finish

Heat a heavy skillet or grill over medium-high heat and add 1–2 tablespoons oil. Brown the sausages, turning frequently, for 4–6 minutes until a deep golden crust forms and internal temperature reaches 70–72°C (158–162°F). If using a grill, finish over medium heat, turning to avoid flare-ups. For patties, cook 3–4 minutes per side until cooked through.

Rest and serve

Transfer sausages to a cutting board, brush lightly with apple cider vinegar mixed with a teaspoon of water (optional) to brighten flavors, and let rest for 5 minutes. Serve whole, halved, or in buns with condiments of choice.