Sausage Recipe
Make Sausage Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sausage mixture
For cooking/serving
Method
Sausage mixture
- 1
Prepare meat and herbs
Chill the ground meats in the refrigerator for 20–30 minutes so they are cold but not frozen; cold meat binds better. Finely mince the fresh sage, thyme and parsley. Mince the garlic and measure the spices.
- 2
Mix seasoning into meat
In a large bowl, combine the chilled ground pork and ground veal/beef. Sprinkle the salt, brown sugar, black pepper, smoked paprika, nutmeg, coriander, crushed red pepper flakes, minced garlic and the minced herbs evenly over the meat.
- 3
Bind and develop texture
Add the ice water and use clean hands to mix the meat and seasonings thoroughly for 2–3 minutes, turning and folding until the mixture becomes tacky and cohesive. Do not overwork to avoid tough sausage.
- 4
- 5
Optional: Stuff into casings
If using hog casings, fit casing on a sausage stuffer or a piping bag fitted with a wide tip. Thread the casing and slide meat in, taking care to avoid large air pockets. Fill to desired thickness (about 4–5 inches long) and twist into links. Prick any large air bubbles with a needle.
For cooking/serving
- 6
Poach then brown (recommended for stuffed links)
If sausages are stuffed into casings, place them in a large skillet or shallow pan and add enough water to come up about 1/3 of the way (about 1 cup). Bring to a gentle simmer over medium heat and poach for 12–15 minutes until they reach 150°F (65°C) internally. Remove and pat dry.
- 7
Pan-fry to finish
Heat 1 teaspoon of neutral oil in a skillet over medium-high heat. Add the sausages (or uncased patties) and brown on all sides, turning frequently, until nicely caramelized and an internal temperature of 160–165°F (71–74°C) is reached, about 6–8 minutes for links or 3–4 minutes per side for patties.
- 8
Serve
Place cooked sausages in buns or rolls and top with mustard or preferred condiments and additional fresh herbs if desired. Serve hot.
- 9
Storage
Uncooked sausage mixture can be refrigerated for 24 hours or frozen for up to 3 months (freeze in a sealed bag). Cooked sausages keep in the refrigerator for 3–4 days.
