Sausage Recipe

1. Mix the meat and spices

Place the pork sausage meat in a large mixing bowl. Sprinkle in the salt, black pepper, minced garlic, crushed toasted fennel seeds, paprika, red pepper flakes and chopped parsley.

2. Bind the mixture

Add the cold water to the bowl. Using your hands or a wooden spoon, mix vigorously for 1–2 minutes until the mixture becomes sticky and holds together — this develops the protein so the sausage binds well.

3. Test and adjust seasoning

Pinch off a small piece (about 1 tablespoon) and cook it in a small skillet until browned throughout. Taste for seasoning and adjust salt, pepper or heat as needed. Return adjustments to the main mixture and mix again briefly.

4. Optional: stuff into casings

If using casings, fit a sausage stuffer or a piping attachment to a stand mixer or hand-crank stuffer. Slide a prepared, rinsed casing onto the nozzle and push the seasoned meat into the casing, filling evenly while leaving small air pockets to be pricked later. Twist into links at desired lengths (about 4–6 inches). If not using casings, form into patties or loose sausage crumbles.

5. If you've formed links, refrigerate them for 30–60 minutes to help them firm up; if cooking immediately, proceed to the cooking section.

6. Pan-sear sausages (links)

Heat a large skillet over medium heat and add 1 tablespoon oil. When shimmering, add the sausages in a single layer without crowding. Cook undisturbed for 3–4 minutes to get a brown crust, then turn every 2–3 minutes so they brown evenly.

7. Finish cooking gently

After the sausages are browned on all sides (about 8–10 minutes total), add 1/4 cup water or chicken stock to the pan and reduce heat to low. Cover and simmer for 6–8 minutes until internal temperature reaches 160°F (71°C) for pork. Remove lid and cook 1 minute more to evaporate extra liquid if necessary. Baste with the optional tablespoon of butter for shine and flavor.

8. Pan-cook patties or crumbles

If you've formed patties or left the mixture loose, heat the skillet over medium-high with oil. For patties, cook 3–4 minutes per side until browned and cooked through. For loose sausage, crumble into the hot pan and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.

9. Rest and serve

Transfer cooked sausages to a plate and let rest 5 minutes before serving. This helps juices redistribute. Serve whole links, sliced, in rolls, with mustard, or as part of recipes (pasta, pizza, breakfast plates).