Sausage Recipe

Chill equipment

Place the bowl of a stand mixer (or a large mixing bowl), meat grinder parts (if using), and blades in the freezer for 15–20 minutes. Cold equipment and meat help the fat stay firm and produce a better textured sausage.

If using natural casings: place casings in a bowl of warm water to soak for at least 30 minutes. Rinse inside and out by running water through the length of each casing to remove salt and any debris. Keep them in a bowl of fresh water until ready to use.

Cut the pork shoulder and pork back fat into roughly 1-inch cubes and keep them chilled on ice or in the refrigerator until ready to grind.

Assemble your grinder with a medium (4.5–6 mm) plate. Feed chilled pork shoulder and pork fat through the grinder in batches. For a coarser texture, grind once; for a finer texture, grind twice, keeping the meat cold between passes (return to freezer for a few minutes if it warms).

In a large bowl or the chilled bowl of a stand mixer fitted with a paddle, combine the ground meat and fat. Sprinkle the kosher salt, black pepper, smoked paprika, dried thyme, ground fennel seed, crushed red pepper flakes, and granulated sugar evenly over the meat.

Add the minced garlic, apple cider vinegar, and 2 tablespoons of the ice water. Using the paddle attachment or clean hands, mix the meat and seasonings briskly for 2–3 minutes until the mixture becomes sticky and cohesive. The proteins should begin to bind; if the mixture seems dry, add the remaining 1 tablespoon of ice water and mix another 30–60 seconds.

Taste-test: cook a 1-inch patty in a skillet until fully cooked and cool slightly, then taste for seasoning. Adjust salt or spices as needed to the uncased mix. If you adjust, mix again to distribute evenly.

If stuffing into casings: fit a sausage stuffer or a large-bore funnel to your grinder or stuffer. Slide the soaked casing onto the stuffing tube, leaving a 6" tail. Tie a knot at the end of the casing or leave to twist later.

Feed the sausage mixture through the stuffer, applying steady pressure so the mixture fills the casing without air pockets. As the casing fills, gently guide it and support the weight; avoid overfilling. When you reach the end of a casing length, leave an inch and tie off the end.

Twist into links: hold the filled rope and twist every 4–5 inches to form individual links. Alternate the direction of twists between adjacent links to keep them from unraveling. Prick any large visible air pockets with a sterilized needle and squeeze the air out toward the nearest end.

If not using casings: portion the sausage mixture into 3–4 ounce portions and form into patties or tightly packed cylinders for patties/links. Wrap in plastic wrap and refrigerate to rest for at least 1 hour to allow flavors to meld and the texture to firm up.

To pan-fry fresh links or patties: heat 1 tablespoon neutral oil in a heavy skillet over medium heat. Add sausages and cook 8–12 minutes, turning occasionally, until evenly browned and internal temperature reaches 160°F (71°C). For raw links in casing, cook a bit longer if thick. If browning too quickly, reduce heat and cover the pan for a few minutes to ensure through cooking.

To bake: place sausages on a rimmed baking sheet and bake in a preheated 375°F (190°C) oven for 20–30 minutes, turning once, until internal temperature is 160°F (71°C) and juices run clear.

To grill: preheat grill to medium. Grill sausages 10–15 minutes, turning frequently, until browned and internal temperature reaches 160°F (71°C).

To store: fresh uncooked sausages will keep in the refrigerator for up to 3 days or freeze up to 3 months. If freezing, arrange on a tray to freeze solid, then transfer to airtight bags. Thaw overnight in the refrigerator before cooking.

Allow freshly cooked sausages to rest 3–5 minutes before serving to let juices redistribute.