Local Sausage Recipe

Soak and Rinse Casings

If using natural hog casings, place them in warm water for 30 minutes to 1 hour, then flush the inside under running water to remove salt. Keep them in a bowl of lightly salted water until ready to stuff. If using collagen casings, follow package rehydration instructions.

Chill Equipment and Meat

Place ground pork and pork fat in the refrigerator or freezer for 20–30 minutes until very cold but not frozen. Chill the bowl and beaters/knife of your mixer or the hopper of your stuffer to keep mixture cold while working.

Combine the salt, ground pepper, sweet and smoked paprika, ground coriander, mace (or nutmeg), brown sugar, crushed red pepper (if using), and crushed garlic in a small bowl and mix evenly.

Place the chilled ground pork and pork fat in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. Sprinkle the spice mixture evenly over the meat.

Add the cold water and red wine vinegar. Mix on low speed with the stand mixer (or by hand using a sturdy spoon) until the mixture becomes sticky and cohesive, 1–2 minutes. This helps proteins bind and gives a good texture. If mixing by hand, fold vigorously until tacky.

Taste test: take a 1 tablespoon portion of the raw mixture and quickly pan-fry it in a small skillet until cooked through (about 1–2 minutes). Cool slightly and taste for seasoning; adjust salt, pepper, or sugar as needed to match your preference. If adjusting, thoroughly re-mix the whole batch to distribute.

Assemble your sausage stuffer or a manual attachment. Slide a prepared hog casing onto the stuffer tube, leaving a 6–8 inch tail. Tie a knot in the end of the casing or pinch to leave a small closed tip.

Feed the sausage mixture into the hopper and begin stuffing at a slow, steady pace. Use one hand to guide the casing off the tube and the other to control the flow of meat so the casing fills uniformly without air pockets. Aim for a medium-firm fill; avoid overstuffing.

When you reach the desired length (about 6–8 inches per link), stop stuffing and twist the sausage at intervals to create individual links. Alternate direction after each link twist to lock them. Continue until all mixture is used. If air pockets appear, prick them gently with a sterile pin and press the filling toward the opening.

Refrigerate the formed sausages uncovered on a tray for 1–2 hours to firm up the casing and help links set. For deeper flavor, refrigerate overnight wrapped loosely.

To pan-fry: heat 1 tablespoon neutral oil in a skillet over medium heat. Add sausages and cook, turning frequently, about 12–15 minutes, until browned and internal temperature reaches 160°F (71°C). Reduce heat if casing browns too quickly to prevent bursting.

To grill: preheat grill to medium (about 350–400°F). Grill sausages over indirect then direct heat, turning occasionally, for 10–15 minutes until evenly browned and internal temperature 160°F (71°C). Avoid high flare-ups.

To bake: preheat oven to 375°F (190°C). Place sausages on a baking sheet and bake for 20–25 minutes, turning once, until internal temperature 160°F (71°C) and browned.

Serve sausages hot on buns or with sides and condiments such as mustard or chimichurri. Leftovers keep in refrigerator for 3–4 days or freeze for up to 3 months.