Sausage Recipe

If using natural hog casings, place them in a bowl of warm water for 30–60 minutes to soften. Rinse thoroughly under running water by sliding water through the casing to remove salt and debris. Keep casings submerged in fresh water until ready to use.

Cut the pork shoulder and fatback into 1-inch cubes and chill in the freezer for 20–30 minutes until very cold but not frozen solid. Cold meat helps the grind bind and prevents smearing.

Pass the chilled meat and fat through a coarse grinding plate (3/8" or 6 mm). If you don't have a grinder, very finely chop the meat and fat with a sharp knife and keep it cold.

In a large bowl, combine the ground meat and fat with kosher salt, black pepper, paprika, ground fennel, minced garlic, crushed red pepper flakes, and ground sage if using. Mix briefly to distribute seasonings but avoid overworking the meat (about 1–2 minutes).

Add 1/4 cup of cold water and continue to mix (with hands or a spatula) for another 1 minute to help the proteins bind and create a tacky texture that holds when formed.

Refrigerate a small portion (about 1 tablespoon) of the raw mixture on a plate and form into a thin patty for testing.

Heat a small skillet over medium-high heat and add a tiny drop of oil. Cook the test patty for 1–2 minutes per side until browned and cooked through. Taste and adjust seasoning of the remaining raw mixture as needed (more salt, pepper, or spice). If adjusting, mix briefly and retest another small patty.

Fit your sausage stuffer or grinder attachment with a medium sausage nozzle. Slide one end of a rinsed casing onto the nozzle, leaving a 6" tail.

Hold the casing tail while slowly feeding the sausage mixture into the stuffer. Keep steady pressure; fill the casing until it’s plump but not overstretched. Leave a little space to twist links later. If air pockets form, prick them with a sterile needle and press out the air.

When the casing is filled, twist sausages into 4–5" links by pinching and twisting every link. Alternate the direction of each twist to keep them from unraveling. Tie off the end with a small knot if needed.

Immediate cooking (pan-sear)

To cook immediately, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add sausages and cook 10–12 minutes, turning frequently so they brown evenly and reach an internal temperature of 160°F (71°C).

Oven method

Preheat oven to 375°F (190°C). Place sausages on a rimmed baking sheet and bake 20–25 minutes, turning once, until internal temperature reaches 160°F (71°C).

Poach then brown (gentle cooking to prevent splitting)

Place links in a single layer in a skillet, add enough water to come halfway up the sausages, cover and simmer gently for 8–10 minutes. Remove lid and increase heat to medium-high, adding a small splash of oil; brown the sausages on all sides until caramelized and cooked through.

If not cooking immediately, refrigerate sausages up to 2 days or freeze for up to 3 months. Package airtight before freezing.

Serve hot in rolls, with mustard, pickles, or alongside eggs and potatoes for breakfast. Leftover cooked sausage can be sliced for sandwiches or reheated gently in a skillet or oven.