Original Sausage Recipe
Make Original Sausage Recipe in just 3h . 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.
Sausage Mix
Casings & Finishing
Method
Sausage Mix
- 1
Prepare casings
If using natural hog casings, place them in a bowl of cool water for at least 30 minutes to remove excess salt. Rinse inside and out by running water through the length of each casing. Keep submerged in cool water until ready to stuff.
- 2
Chill equipment and meat
Place the ground pork and pork fat in the coldest part of the refrigerator or briefly in the freezer (10–15 minutes) until very cold but not frozen. Chill mixing bowl, blade, and meat grinder or food processor parts as well; cold meat binds better and keeps fat from smearing.
- 3
Combine spices
In a small bowl combine kosher salt, black pepper, minced garlic, crushed red pepper, dried sage, dried thyme, ground nutmeg, and brown sugar. Stir in Worcestershire sauce and cold water to dissolve and macerate flavors.
- 4
Mix meat and seasonings
Place the chilled ground pork and pork fat in a large bowl. Sprinkle the mixed seasonings evenly over the meat. Using gloved hands or a sturdy spoon, mix thoroughly for 2–4 minutes until the mixture becomes sticky and holds together. Cold hands help keep the blend firm. If you have a stand mixer with a paddle, mix on low for 2–3 minutes, scraping sides once.
- 5
Stuffing & Finishing
- 6
Prepare stuffer
Set up your sausage stuffer or a hand crank/grinder with a stuffing tube according to manufacturer instructions. Keep all parts cold. Fit the soaked, rinsed casing onto the stuffing tube, leaving a 6–8 inch tail beyond the end to tie or hold.
- 7
Stuff sausages
Pack the sausage mixture into the stuffer, avoiding air pockets. With steady pressure, feed meat into the casing, creating a continuous rope about 1–1¼ inch in diameter. Stop periodically to twist links to desired length (3–5 inches) or leave whole. To remove air pockets, prick any visible air with a sterilized pin and press the meat along the casing to redistribute.
- 8
Rest and dry
Hang or lay the formed sausages on a tray lined with parchment in the refrigerator for at least 2 hours (or up to overnight) to allow casings to dry and flavors to meld. This helps with browning and keeps the sausage from falling apart when cooked.
- 9
Cook fresh sausages
To cook immediately: heat a skillet over medium-low and add 1 tablespoon neutral oil. Add sausages and cook gently, turning often, for 12–15 minutes until internal temperature reaches 160°F (71°C). Avoid high heat which can burst casings. Alternatively, simmer sausages gently in water/beer for 10–12 minutes then brown in a skillet for 3–4 minutes per side.
- 10
Storage
Raw sausages can be refrigerated in an airtight container for up to 2 days or frozen for up to 3 months (wrap tightly and label). Thaw overnight in the refrigerator before cooking.