Sausage Recipe

Prepare ingredients

If using fresh garlic, finely mince or grate the garlic cloves. Measure out all dried spices. If using natural casings, place them in a bowl of warm water to soak for 30 minutes, then flush water through them to rinse. Keep all ingredients and tools cold — chill the mixing bowl and meat briefly if warm.

Mix seasonings into meat

Place the 1 lb ground pork in a large bowl. Sprinkle kosher salt, black pepper, sugar, dried sage, dried thyme, red pepper flakes, and fennel seeds evenly over the meat. Add the minced garlic and 2 tablespoons cold water. Using clean hands or a sturdy spoon, fold and knead the mixture 40–60 times until the seasonings are evenly distributed and the mixture becomes slightly tacky. Do not overwork to the point of paste — stop when the mixture holds together well.

Taste and adjust

Portion a small patty (about 1 tablespoon) and cook it in a small skillet over medium-high heat until fully cooked (about 1–2 minutes per side). Taste and check seasoning. Adjust salt, pepper, or sugar if necessary, then incorporate any additional tiny adjustments by folding them into the meat evenly.

Form sausages

Two common options: - Stuffed links (optional): Fit a sausage stuffer or a stand mixer attachment with a casing funnel. Slide a prepared natural casing onto the funnel and feed the seasoned meat through the stuffer, filling the casing snugly but not tightly to avoid bursting. Twist into 4–6" links and tie or twist between links. Prick any visible air pockets with a needle. - Patties (recommended if no stuffer): Portion the mixture into 8 equal pieces (about 2 oz / 56 g each) and gently form into 3/4" thick patties, being careful not to over-compact the meat.

Cook or store

To cook immediately: Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add patties (or links) without crowding and cook 4–5 minutes per side for patties (internal temp 160°F / 71°C) or 10–12 minutes for links, turning frequently to brown evenly. For links, you can also simmer in a small amount of water for 6–8 minutes then brown in the pan for best texture. To store: Wrap tightly in plastic and refrigerate up to 2 days or freeze in a sealed bag up to 3 months. Label with the date.

Serving

Serve hot with preferred accompaniments: breakfast with eggs and toast, in a sandwich, with roasted vegetables, or sliced for pasta and pizza. Reheat frozen sausage gently in a skillet or oven until internal temperature reaches 160°F (71°C).