House Sausage Recipe

Prepare casings

Place natural hog casings in a bowl of warm water for 30 minutes. Rinse inside and out by running water through one end until clear. Keep submerged in fresh water until ready to use.

Chill equipment

Place grinder plates, mixer bowl (or food processor bowl), and meat chunks in the freezer for 20–30 minutes until very cold. Cold meat and equipment ensure proper texture and help the fat bind.

Season meat

In a large bowl, combine the coarsely ground pork shoulder and diced pork back fat. Add kosher salt, black pepper, fennel pollen, crushed fennel seed, smoked paprika, minced garlic, sugar, and red pepper flakes (if using). Toss to distribute seasonings evenly.

Add liquid

Pour the chilled white wine (or water) over the seasoned meat. Mix thoroughly by hand or with a stand mixer on low using the paddle attachment for 2–3 minutes until the mixture becomes sticky and cohesive. This step helps the proteins bind the meat and fat together.

Test for seasoning

Take a small 1 tablespoon portion and pan-fry it in a small skillet until cooked through. Taste and adjust salt, pepper, or fennel pollen as needed; make small adjustments to the bulk mixture.

Stuff the casings

Fit a sausage stuffer or a cleaned electric/domestic grinder with a stuffing tube. Slide a length of casing onto the tube leaving a few inches hanging. Feed the sausage mixture into the stuffer, taking care not to overfill the casings. Fill until you have a firm but slightly pliable sausage. Twist into 6–8 inch links, twisting every 4–6 inches and alternating directions to form links.

Rest and dry

Hang or lay the linked sausages on a tray in the refrigerator, uncovered, for at least 2 hours or up to overnight to allow the casings to dry and the flavors to settle. This improves the texture for grilling.

Preheat grill

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Brush the grates or pan with neutral oil to prevent sticking.

Grill sausages

Place sausages on the hot grill. Cook for about 10–12 minutes, turning every 2–3 minutes to achieve even browning and an internal temperature of 160°F (71°C). Avoid high direct flames that will burst the casings; move to a cooler zone if flare-ups occur.

Rest

Transfer sausages to a cutting board and let rest for 5 minutes to redistribute juices.

Serve

Serve whole or sliced on the bias. Finish with a squeeze of lemon if desired and sprinkle with chopped parsley. These sausages are gluten-free and dairy-free; pair with grilled vegetables or a simple green salad.