Savory Homemade Sage and Garlic Pork Sausage
Homemade Sausage
Juicy, herb-packed pork sausages made from scratch with fresh sage and garlic. Perfect for links or patties.
Nutrition (per serving)
There is something incredibly satisfying about making your own sausage from scratch. You have complete control over the quality of the meat and the intensity of the seasonings, allowing you to avoid the preservatives and mystery fillers found in store-bought versions. This recipe focuses on a classic combination of fresh sage, sharp garlic, and a hint of heat from red pepper flakes, creating a profile that is as perfect for a hearty breakfast as it is for a rustic dinner.
The secret to a truly succulent homemade sausage lies in the temperature. Keeping the meat and your equipment ice-cold throughout the process ensures that the fat stays emulsified within the protein, resulting in a juicy, snap-worthy bite rather than a dry or crumbly texture. Whether you choose to stuff them into casings for traditional links or simply shape them into rustic patties, these sausages bring a professional, artisanal touch to your home kitchen.
Ingredients
- Pork shoulder (about 25% fat), cubed and chilled:4 lb
- Kosher salt:2 tbsp
- Black pepper, freshly ground:1 tbsp
- Fresh sage, finely minced:2 tbsp
- Dried thyme:1 tsp
- Red pepper flakes:1 tsp
- Garlic, minced:4 pieces
- Ice-cold apple cider or water:1/2 cup
- Hog casings, rinsed (optional):1 package
Instructions
-
Place the cubed pork shoulder in the freezer for about 20-30 minutes until the edges are firm but not frozen solid.
-
Grind the chilled meat through a meat grinder using a medium-hole die into a bowl set over ice.
-
In a small bowl, mix the salt, pepper, sage, thyme, red pepper flakes, and garlic together.
-
Add the spice mixture and the ice-cold liquid to the ground meat. Mix vigorously by hand or with a stand mixer on low speed for 1-2 minutes until the mixture is 'fuzzy' and sticky.
-
To check seasonings, fry a small piece of the meat in a pan until cooked through; adjust spices if necessary.
-
If making links, feed the mixture into a sausage stuffer and fill the casings, being careful not to overfill. Twist at 4-inch intervals to create links.
-
If making patties, shape the meat into 3-inch rounds about 1/2 inch thick.
-
To cook, heat a skillet over medium heat and cook links or patties for 5-7 minutes per side until the internal temperature reaches 160°F.
Tips & Notes
- Always keep the meat and grinder parts as cold as possible to prevent the fat from melting.
- If you do not have a meat grinder, you can ask your butcher to grind a pork shoulder for you with a high fat-to-lean ratio.
- Store fresh sausages in the refrigerator for up to 3 days or freeze for up to 3 months.
