Home-made Berkshire Sausage Recipe

Soak and Rinse

Place natural hog casings in a bowl of warm water for at least 30 minutes. Rinse the inside and outside of each casing by running water through them and gently turning them inside out once. Keep casings submerged in cool water until ready to use.

Chill and Cube

Trim any silver skin from the pork shoulder and fatback. Cube pork shoulder and fatback into 1-inch pieces. Lay cubes on a tray and chill in the freezer or very cold refrigerator for 20–30 minutes until firm but not frozen. Cold meat grinds more cleanly and produces better texture.

Seasoning Mix

In a small bowl combine fine sea salt, black pepper, dark brown sugar, chopped sage, chopped thyme, ground nutmeg, ground allspice, and crushed red pepper flakes (if using). Stir to evenly distribute the spices.

Grind Meat

Using a meat grinder fitted with a 4.5–6 mm (medium) plate, grind the chilled pork shoulder and fatback together in batches, keeping everything cold. If you prefer a coarser texture, reserve half the meat and run it through the grinder twice—first through the coarse plate, then through the medium plate.

Mix and Bind

Transfer ground meat to a large chilled bowl. Sprinkle the seasoning mix over the meat, add the dark brown sugar (if not already in the seasoning mix), and the fine dry breadcrumbs if using. Slowly add the ice water while mixing with a sturdy spatula or by hand to emulsify and distribute moisture. Mix for 2–4 minutes until the mixture becomes sticky and cohesive; this indicates good protein extraction and binding. Do a small taste test by cooking a 1/2 teaspoon (see next step) and adjust seasoning if necessary.

Cook a Taste Test

Pinch off a 1/2-inch patty and cook it in a small skillet over medium heat until cooked through. Taste and adjust salt, sweetness, or herbs as needed before stuffing. If the mixture is too wet, add up to 1 more tablespoon of breadcrumbs; if too dry, add up to 1 tablespoon more ice water.

Prepare Stuffer

Fit your sausage stuffer or the sausage attachment on a stand mixer. Slide one end of a hydrated casing onto the stuffer tube, leaving a 4–6 inch tail. Tie a knot at the tail or fold it back to keep meat from escaping.

Stuff Casings

Feed the seasoned meat into the stuffer, using steady pressure and keeping the casing supported on the tube. Fill casings until they are firm but not overstuffed — you should be able to press gently and see a little give. If air pockets form, prick them gently with a fine needle and press the meat toward the open end to remove trapped air.

Link Sausages

When you have filled enough casing for a link (about 4–6 inches long), pinch the casing and twist in one direction to form a link. For the next link, twist in the opposite direction to lock it. Continue until all meat is used. Tie off the end of the last casing or tuck it inside the previous coil to secure.

Rest

Place linked sausages on a tray lined with parchment and refrigerate for at least 2–4 hours or overnight uncovered to allow flavors to meld and casings to set. For a deeper flavor, you can hang sausages in a cool, ventilated place for 12–24 hours.

Pan-Fry (Quick)

To cook immediately, heat a skillet over medium heat and add 1 tablespoon neutral oil. Brown sausages for 2–3 minutes per side to render fat and develop color. Reduce heat to medium-low, add 2–3 tablespoons of water, cover, and steam for 6–10 minutes until internal temperature reaches 160°F (71°C). Let rest 5 minutes before serving.

Grill

Preheat grill to medium. Grill sausages over indirect heat first to cook through (about 8–10 minutes), turning occasionally, then finish over direct heat to brown and crisp the casing (1–2 minutes per side). Target internal temperature 160°F (71°C).

Bake

Preheat oven to 375°F (190°C). Place sausages on a baking sheet and roast for 20–25 minutes, turning halfway, until evenly browned and internal temperature is 160°F (71°C).

Serve

Let cooked sausages rest 5 minutes, then serve warm. Popular accompaniments include mustard, caramelized onions, crusty bread, or soft scrambled eggs.