Traditional Homemade Sausage

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 8
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If you're craving the rich, savory taste of homemade sausage, this Traditional Homemade Sausage recipe is your go-to guide. It's ideal for those who love crafting their own flavors and textures right from their kitchen.

Ingredients for Traditional Homemade Sausage

Ground pork is the star here, providing the essential fatty, juicy base. The kosher salt enhances flavor, while black pepper adds a gentle heat. Dried sage and dried thyme give the sausage its classic earthy aroma. The red pepper flakes offer a slight kick, perfectly balanced by garlic powder and onion powder for depth. The brown sugar adds a subtle sweetness, and natural hog casings are used to encase the sausage, giving it that authentic look and texture. Cold water helps in binding the mixture together, ensuring a consistent texture.

Tips & Tricks

  • Always keep your meat and equipment cold to prevent the fat from melting.
  • If you’re new to using casings, practice with a small portion first.
  • Use a toothpick to prick air bubbles instead of a needle if you find it easier to handle.
  • Experiment with different spice levels to suit your taste — this recipe is very adaptable.

Serving Suggestions

This sausage pairs beautifully with creamy mashed potatoes and sautéed greens like kale or spinach. For a breakfast twist, serve it alongside scrambled eggs and toast. It's also fantastic grilled and served in a bun with mustard and sauerkraut.

Frequently Asked Questions

Can I use a different type of meat?
Absolutely! You can try beef, chicken, or turkey, but the flavor and texture will differ.
How do I store leftover sausages?
Wrap them tightly in plastic wrap and store in the refrigerator for up to 3 days or freeze for up to 3 months.
What if I don't have a sausage stuffer?
You can form patties instead and cook them like burgers.

Traditional Homemade Sausage Recipe Walkthrough

Start by grabbing a large mixing bowl and adding your ground pork. Season it with kosher salt, black pepper, dried sage, dried thyme, red pepper flakes, garlic powder, onion powder, and brown sugar. Use your hands to mix it all together until the spices are evenly spread throughout the meat.

Next, pour in the cold water gradually. Mix it in thoroughly until the mixture becomes sticky. This step binds all the ingredients, ensuring your sausage has the right texture.

While your meat mixture is resting, turn your attention to the natural hog casings. Rinse them under cold water and let them soak for at least 30 minutes. This softens them up, making them easier to handle.

Now, attach a sausage stuffer to your meat grinder. Lubricate the nozzle lightly with oil to help the casings slide on smoothly. Carefully slide the casing onto the nozzle, leaving a bit of overhang at the end to tie off later.

Fill the casing with your seasoned meat mixture, taking care not to overfill — you want to avoid bursting. Twist the sausage at regular intervals to form links. If you notice any air bubbles, gently prick them with a needle to release the trapped air.

Finally, place the sausages in the refrigerator for at least an hour before cooking. This helps the flavors meld together. You can also store them for later use by following appropriate storing instructions.

Why You'll Love This Recipe

  • Easy to customize with your favorite spices.
  • No special equipment needed beyond a meat grinder and stuffer.
  • Perfect for meal prep and storing for later use.
  • Brings the authentic taste of traditional sausage to your table.

Ingredients

2 lb ground pork
1 tbsp kosher salt
1 tsp black pepper
1 tbsp dried sage
1 tsp dried thyme
1/2 tsp red pepper flakes
1/4 cup cold water
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp brown sugar
Natural hog casings, soaked and rinsed

Step-by-step Instructions

1. In a large bowl, combine the ground pork, kosher salt, black pepper, dried sage, dried thyme, red pepper flakes, garlic powder, onion powder, and brown sugar. Mix thoroughly with your hands until the spices are evenly distributed.
2. Gradually add the cold water to the meat mixture, mixing until the water is fully incorporated and the mixture is sticky.
3. Rinse the natural hog casings thoroughly under cold water and soak them for at least 30 minutes.
4. Attach a sausage stuffer to your meat grinder, lubricate the nozzle with a bit of oil, and slide the casing onto the nozzle, leaving a small overhang.
5. Carefully fill the casing with the seasoned meat mixture, being careful not to overstuff. Twist the sausage at regular intervals to form links.
6. Prick any air bubbles with a needle to remove excess air.
7. Refrigerate the sausages for at least 1 hour before cooking or store them as per the instructions.

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