Sausage Recipe

Soak and rinse casings

If using natural hog casings, place them in a bowl of warm water for 30 minutes. Rinse both inside and out by running water through the casing to remove salt. Keep in a bowl of clean water until ready to use. If using collagen casings, follow package instructions (usually hydrate briefly or use dry).

Measure and organize spices (salt, pepper, brown sugar, sage, thyme, garlic powder, onion powder, fennel seeds, red pepper flakes) in a small bowl so they are ready to mix into the meat.

Chill the mixing bowl, meat, and blade (if using a food processor) in the fridge for 15–20 minutes before mixing to keep the fat from warming.

Combine meat and spices

In a large bowl, add the ground pork (and ground veal/turkey if using). Sprinkle all measured dry seasonings (salt, black pepper, brown sugar, sage, thyme, garlic powder, onion powder, crushed fennel seeds, red pepper flakes) evenly over the meat.

Pour the ice water over the seasoned meat. Using clean hands or a sturdy spoon, mix the meat and seasonings until evenly distributed and the mixture becomes slightly sticky and cohesive, about 1–2 minutes. Do not overwork — you want the proteins to bind but not to become tough.

Taste-and-adjust: take a 1 tablespoon-sized piece of the raw mixture and cook it in a hot skillet for about 30–45 seconds to test seasoning. Cool slightly, taste, and adjust salt or spices as needed to your preference. If adjusting, incorporate the seasoning evenly through the mixture.

Load casing onto sausage stuffer

Fit your stuffer or the feeding tube on a stand mixer or hand-crank stuffer with the appropriate-sized funnel. Slide the prepared casing onto the funnel, leaving a 6-inch tail. Tie or leave open the end depending on stuffer instructions.

Fill the hopper and begin feeding the meat into the stuffing tube at a steady pace, supporting the casing with your other hand. Fill the casing so it is firm but not overstuffed — aim for a slightly springy feel. Avoid air pockets; if they occur, prick them with a needle and press out the air.

Form links by twisting every 4–5 inches to make individual links. Twist adjacent links in opposite directions so they hold their shape. If using collagen casings, follow packaging for link lengths — about 4 inches is standard for breakfast sausage.

If you prefer patties instead of links, portion the mixture into 2–3 tablespoon balls and flatten to 3-inch patties.

Pan-sear then finish

Heat a large skillet over medium heat and add 1 tablespoon of neutral oil. Add the sausage links in a single layer, not crowding the pan. Brown on all sides for 2–3 minutes per side until nicely caramelized.

Reduce heat to medium-low, cover the pan, and cook for another 6–8 minutes, turning occasionally, until the internal temperature reaches 160°F (71°C) for pork sausage. If cooking from chilled or frozen, increase time accordingly and verify internal temp.

Alternatively, bake links on a rimmed baking sheet at 375°F (190°C) for 18–22 minutes, turning once halfway, until internal temperature reaches 160°F (71°C).

Remove sausages to a plate and let rest 3–5 minutes to redistribute juices.

Garnish with chopped parsley if desired. Serve hot with mustard, ketchup, or breakfast sides such as eggs and toast.

Store leftover cooked sausage in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.