20 minutes
A homemade sausage recipe that is flavorful and straightforward, made with ground pork and a blend of spices.
Ground Pork
0 lb
teaspoons
Black Pepper, Freshly ground
teaspoons
Fresh Sage Leaves, Chopped
teaspoons
Nutmeg, Freshly grated
pinches
pinches
1. Combine Ingredients
In a large mixing bowl, combine the ground pork with the salt, black pepper, sage, nutmeg, and cayenne. Use your hands to mix everything together thoroughly until the meat appears uniformly speckled with the seasonings.
2. Test Seasoning
Before shaping the entire batch, cook a small test patty in a skillet over medium heat for a few minutes on each side until it's browned and no longer pink in the center. Adjust seasoning if necessary.
3. Shape and Cook
Once satisfied with the seasoning, shape the remaining sausage mixture into patties or links as desired. Cook to your preference and enjoy your homemade sausage.
Cook a small portion of the meat mixture to taste and adjust seasoning before stuffing all your sausages.
Start with a fatty cut, such as pork shoulder (Boston butt), which has an ideal fat-to-meat ratio of about 70:30. Fat is crucial for flavor, juiciness, and texture.
Mix the meat and spices until the mixture becomes slightly sticky, indicating the proteins are well-developed for a uniform texture.
Keep your meat, grinder parts, and mixing bowl well chilled. Cold meat grinds more cleanly and prevents the fat from smearing.
Use gentle heat methods like poaching or slow grilling to avoid splitting the casings, and finish with a quick sear for a browned exterior.
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