Sausage Recipe
Make 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 and Seasoning
Cooking / Serving
Method
Sausage and Seasoning
- 1
Prepare meat
If your meat is not already ground, cut pork shoulder into 1-inch cubes and chill briefly until cold. Cold meat grinds more cleanly and binds better.
- 2
Combine seasonings
In a small bowl combine salt, black pepper, paprika, minced garlic, oregano, thyme, red pepper flakes (if using), and brown sugar. Mix thoroughly so spices are evenly distributed.
- 3
Mix meat and seasonings
Place the ground pork in a large bowl. Sprinkle the seasoning mixture evenly over the meat. Add the ice water (this helps with texture and binding). Using your hands or a spoon, mix until the seasonings are fully incorporated and the mixture becomes slightly sticky and cohesive, about 2–3 minutes.
- 4
Taste and adjust (recommended)
Take a 1-tablespoon patty and pan-fry quickly until cooked through (about 1–2 minutes per side). Taste and adjust salt, pepper, or other spices as desired, then incorporate any adjustments into the full mixture.
- 5
Stuff into casings (optional)
If using natural hog casings, fit a sausage stuffer or funnel with the prepared casing. Slide the whole length of casing onto the stuffer nozzle, tie one end, and feed the seasoned meat into the stuffer. Fill the casing with a consistent pressure to avoid air pockets, leaving some give. Twist into links of desired length (about 4–5 inches). If not using casings, form sausages by hand into 8 patties or logs.
- 6
Rest
Cover the sausages or loaf of seasoned meat and refrigerate for at least 1 hour, preferably overnight. Resting melds flavors and improves texture.
Cooking / Serving
- 7
Pan-fry (for patties or links)
Heat a large skillet over medium heat and add the oil. For patties or skinless logs, place sausages in the skillet without crowding. For links with casings, place them seam-side down. Cook 4–6 minutes per side, turning gently, until well-browned and internal temperature reaches 160°F (71°C) for pork. If browning too quickly, reduce heat and cover for a minute or two to finish cooking through.
- 8
- 9
- 10
Storage
Cooked sausages: refrigerate in an airtight container for up to 4 days. Raw, seasoned sausages or sausage mix can be refrigerated for up to 2 days or frozen for up to 3 months.