Start the day with homemade sausage perfected by combining lean pork and pork fatback with a kiss of sage. Spice it up by adding cayenne pepper.
2 pounds lean pork shoulder or butt
1/2 pound pork fatback
3 teaspoons kosher salt
1 1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon dried sage
1/2 tablespoon cayenne pepper
1 teaspoon sugar
1/4 cup water
Using a meat grinder with a medium grind, combine the pork and fatback and process into a bowl.
Stir the salt, pepper, sage, cayenne, sugar, and water into the meat mixture and mix until completely incorporated.
Form the sausage into patties. Cook the patties, in batches as needed, in a skillet over medium heat until browned on both sides and cooked through, about 4-6 minutes per side.
Serve immediately or freeze for up to 3 months in an airtight container.
Chill the meat and equipment before grinding to get a better texture.
Be gentle when mixing the meat to avoid overworking it or it may end up tough.
Let the sausage mixture rest in the refrigerator for an hour before cooking to meld the flavors.
Try adding other herbs and spices like marjoram or fennel seeds.
For uniform patties, use a cookie scoop or measuring cup to portion the meat.
Freeze patties between layers of wax paper for easy separation.
Cook a small amount of the mixture first to test the seasoning, adjusting as needed.
Pair with homemade biscuits and gravy for a classic country breakfast.
Yes, a food processor can work, but be careful not to over-process. The texture should be coarse, not pasty.
Pork fatback adds juiciness and flavor, but if unavailable, use the fattiest parts of the pork shoulder or butt.
Alter the amount of cayenne pepper to increase or decrease the heat level. You can add crushed red pepper flakes for a hotter sausage.
Ground thyme or poultry seasoning can be used as substitutes.
Sugar balances the flavors but can be omitted or reduced if desired.
Yes, bake at 375 degrees F on a rimmed baking sheet or broiler pan for about 20-25 minutes, turning halfway through.
The patties should reach an internal temperature of 160 degrees F and have no pink in the center.
Yes, you can form the sausage into small links if desired and cook as directed.
Store it in the refrigerator for up to 2 days before cooking or freezing.
Yes, freeze on a waxed paper lined baking sheet until firm then place in an airtight container with sheets of waxed paper between the patties. Let thaw in the refrigerator before cooking.
Serve with eggs and toast for breakfast, add to pasta dishes, or use in stuffing.
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reviews & comments
October 9, 2021
If you add liquid smoke seasoning it makes it even better
March 24, 2019
A great recipe taste like the sausage I grew up eating.I would like a recipe for 25lb.ground pork.Thanks.
August 29, 2017
I didn't like the amoun t of pepper. GooD with a little less pepper
January 28, 2015
I don't have a meat grinder so I used my food processor which didn't give it quite as good a texture but worked in a pinch. I agree with the other reviews that the balance of seasonings is spot on.
August 21, 2014
First time making sausage from scratch. Definitely a project with all the grinding but the taste was better than any supermarket sausage I've had. I cooked all the patties and then froze them (minus the three that I couldn't help but "sample")
October 25, 2013
Excellent flavor and simple to make. The sausage has a nice bit of spice to it with the cayenne.
July 1, 2013
Very good sausage! I omitted the sugar but kept everything else the same.
November 1, 2007
Made this sausage, and it was very tasty, and easy to make. The seasonings are a very nice blend, and compliment the other. The finest flavor sausage I've eaten in many years.