Sausage Link Recipe
Make Sausage Link Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat Ingredients
Spice Mix
Liquid Ingredients
Method
Preparation
- 1
Prepare the casings
Soak the pork casings in cold water for at least 30 minutes to make them pliable. Rinse them thoroughly under cold running water to remove any salt.
- 2
Mix the meat
In a large mixing bowl, combine the ground pork and ground beef. Mix well to ensure an even distribution of the meats.
- 3
Add spices
Sprinkle the salt, black pepper, garlic powder, paprika, cayenne pepper, thyme, sage, and brown sugar over the meat mixture. Use your hands to mix everything thoroughly until the spices are evenly distributed.
- 4
Add ice water
Pour in the ice water gradually while mixing. This helps to bind the mixture and keeps it moist. Mix until the mixture is sticky.
Stuffing
- 5
Stuff the sausages
Fit a sausage stuffer attachment to a meat grinder or use a manual sausage stuffer. Slide one end of the soaked casing onto the stuffer tube and tie a knot at the other end.
- 6
Fill the casings
Carefully push the meat mixture into the casing, making sure to eliminate any air pockets. Fill the casing until it’s taut but not overstuffed. Tie off the open end with a knot.
Cooking
- 7
- 8
Serve
Remove sausages from heat, let them rest for a few minutes, and then serve hot with your choice of sides or condiments.