- Prepare the Meat: If you’re using whole cuts of meat (like pork shoulder), grind the meat yourself or ask your butcher to grind it for you. If you prefer pre-ground meat, simply use it as-is. For a more even texture, you can grind the meat twice.
- Mix the Seasonings: In a large mixing bowl, combine the ground pork with the minced garlic, onion (if using), salt, pepper, thyme, sage, red pepper flakes, paprika, and fennel seeds (if using). Stir until everything is evenly distributed.
- Add the Water: Slowly add the ice water (or cold broth) to the mixture, stirring constantly. The water helps the fat to bind with the meat, creating a smoother, juicier sausage. You may not need all of it, so add a little at a time until the mixture is sticky and well-combined.
- Test the Flavor: It’s a good idea to taste-test the mixture before forming the sausages. Take a small spoonful of the sausage mixture, and cook it in a small pan until cooked through. Taste and adjust the seasoning if necessary.
- Form the Sausages: Using your hands, shape the sausage mixture into patties, links, or logs. If you want to make sausage links, you can stuff the mixture into sausage casings (available at butcher shops or online) or simply form small sausages by rolling and twisting them.
- Cook the Sausages:
- Pan-frying: Heat a little oil in a skillet over medium heat. Cook the sausages for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through.
- Grilling: Preheat your grill to medium heat. Grill sausages for 8-10 minutes, turning occasionally, until fully cooked.
- Baking: You can also bake the sausages at 375°F (190°C) for 20-25 minutes, turning halfway through.
- Serve: Once the sausages are cooked, let them rest for a few minutes before serving. Enjoy them with a side of grilled vegetables, in a bun with toppings, or sliced into pasta or stews.
Tips:
- Meat choice: Pork is the classic choice for sausage because of its fat content, which keeps the sausage juicy. However, you can experiment with other meats like chicken, turkey, or even beef.
- Casing: If you’re using natural or synthetic casings, make sure to soak them in warm water before using. If you prefer skinless sausages, you can skip this step.
- Freezing: These sausages freeze well. After forming them, lay them flat on a baking sheet to freeze individually, then transfer to a zip-top bag once solid. They can be cooked directly from frozen.
Enjoy your homemade sausages!
Prep Time
10 minutes
Cook Time
15 minutes
Serves
6
Ingredients
- 1 lb (450g) ground pork (or beef, chicken, turkey, or a combination)
- 1/4 cup finely chopped onion (optional for flavor)2 cloves garlic, minced1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried thyme1/2 tsp dried sage (or 1 tbsp fresh, finely chopped)1/4 tsp crushed red pepper flakes (optional for heat)
- 1/2 tsp paprika (smoked or regular)1/4 tsp fennel seeds (optional for Italian-style sausage)
- 1/4 cup ice water (or cold broth) – to help bind the sausage
Collect all necessary ingredients for youPrepare the Meat: If you’re using whole cuts of meat (like pork shoulder), grind the meat yourself or ask your butcher to grind it for you. If you prefer pre-ground meat, simply use it as-is. For a more even texture, you can grind the meat twice.
Mix the Seasonings: In a large mixing bowl, combine the ground pork with the minced garlic, onion (if using), salt, pepper, thyme, sage, red pepper flakes, paprika, and fennel seeds (if using). Stir until everything is evenly distributed.
Add the Water: Slowly add the ice water (or cold broth) to the mixture, stirring constantly. The water helps the fat to bind with the meat, creating a smoother, juicier sausage. You may not need all of it, so add a little at a time until the mixture is sticky and well-combined.
Test the Flavor: It’s a good idea to taste-test the mixture before forming the sausages. Take a small spoonful of the sausage mixture, and cook it in a small pan until cooked through. Taste and adjust the seasoning if necessary.
Form the Sausages: Using your hands, shape the sausage mixture into patties, links, or logs. If you want to make sausage links, you can stuff the mixture into sausage casings (available at butcher shops or online) or simply form small sausages by rolling and twisting them.
Cook the Sausages:
Pan-frying: Heat a little oil in a skillet over medium heat. Cook the sausages for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through.
Grilling: Preheat your grill to medium heat. Grill sausages for 8-10 minutes, turning occasionally, until fully cooked.
Baking: You can also bake the sausages at 375°F (190°C) for 20-25 minutes, turning halfway through.
Serve: Once the sausages are cooked, let them rest for a few minutes before serving. Enjoy them with a side of grilled vegetables, in a bun with toppings, or sliced into pasta or stews.
Tips:
- Meat choice: Pork is the classic choice for sausage because of its fat content, which keeps the sausage juicy. However, you can experiment with other meats like chicken, turkey, or even beef.
- Casing: If you’re using natural or synthetic casings, make sure to soak them in warm water before using. If you prefer skinless sausages, you can skip this step.
- Freezing: These sausages freeze well. After forming them, lay them flat on a baking sheet to freeze individually, then transfer to a zip-top bag once solid. They can be cooked directly from frozen.
Enjoy your homemade sausages!r meal, such as vegetables, spices, proteins, and any special sauces or condiments. Ensure you have everything you need before starting.
