Original Sausage Recipe
Make Original Sausage Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Mixture
Casings (optional) / Finishing
Method
Sausage Mixture
- 1
- 2
Combine spices and aromatics
In a small bowl, mix kosher salt, black pepper, sugar, onion powder, smoked paprika, ground sage, dried thyme, and crushed red pepper flakes. Add minced garlic and chopped parsley, and stir to distribute evenly.
- 3
Cut meat into pieces
Trim any large sinew from the pork and cut into 1-inch cubes. Combine lean and fat pieces so you have about a 80/20 ratio total. Keep meat cold.
- 4
Mix meat and seasonings
Place chilled meat in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl for hand mixing). Sprinkle the spice/aromatic mixture evenly over the meat. Pour the ice water and cold milk over the meat. Mix on low speed (or fold by hand) just until the mixture becomes tacky and cohesive, about 1–2 minutes in the mixer or 2–3 minutes by hand. Do not overwork — overmixing makes the texture dense.
- 5
Taste and adjust
Take a small piece (about 1 tablespoon), form a small patty, and pan-fry in a lightly oiled skillet over medium heat until cooked through (about 1–2 minutes per side). Taste for seasoning and adjust salt, pepper, or sweetness if needed. Mix any adjustments into the main batch briefly and evenly.
Stuffing / Shaping
- 6
Stuff into casings (optional)
If using casings, fit a sausage stuffer or a stand mixer sausage attachment with a medium nozzle. Slide a soaked casing onto the nozzle and tie a knot at the far end. Feed the sausage mixture slowly into the casing, using steady pressure, filling evenly but not overstuffing. When you reach the desired length, twist sausages into 4–5 inch links or tie with kitchen twine. Prick any visible air pockets with a sterile pin and press out air gently.
- 7
Form patties
If not using casings, portion the mixture into 3–4 oz balls and flatten gently into patties about 1/2 inch thick. Keep patties chilled until ready to cook.
Cooking and Finishing
- 8
Cook from raw (fresh sausages)
To cook links: heat a skillet over medium-low, add the neutral oil. If links are raw and fresh, brown them gently, rolling to brown all sides, about 6–8 minutes. Add 1/4 cup water, cover, and simmer 6–8 minutes until an internal temperature of 71°C (160°F) is reached. To cook patties: heat skillet over medium, add 1 tsp oil, cook patties 4–5 minutes per side until golden and cooked through (160°F).
- 9
Cooling and storing
Cool cooked sausages on a wire rack for a few minutes before serving. Store raw sausages in the refrigerator up to 2 days or freeze for up to 3 months (wrap tightly).
- 10
