Homemade Savory Pork Sausage Recipe

Ingredients

  • 2 lbs of ground pork
  • 1 1/2 teaspoons of salt
  • 1/2 teaspoon of ground black pepper
  • 1 tablespoon of fresh sage, finely chopped
  • 1 tablespoon of fresh thyme, finely chopped
  • 1/2 teaspoon of fresh rosemary, finely chopped
  • 1 tablespoon of brown sugar
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of red pepper flakes
  • 2 garlic cloves, minced
  • 1/4 cup of ice cold water

Steps and instructions

  1. Place the ground pork in a large bowl.
  2. In a separate smaller bowl, combine the salt, ground black pepper, chopped sage, chopped thyme, chopped rosemary, brown sugar, nutmeg, cayenne pepper, red pepper flakes, and minced garlic.
  3. Stir the spice mix until the ingredients are well combined.
  4. Slowly sprinkle the spice mix over the ground pork, working in batches. Ensure the spices are evenly distributed by mixing the ground pork after each addition.
  5. Add the ice cold water to the pork and spice mixture. Stir until the water is fully incorporated.
  6. Once the mixture is well combined, form the pork into sausages or patties based on your preference.
  7. Heat a non-stick skillet over medium heat.
  8. Add the sausages or patties to the skillet, cooking until browned on all sides and cooked through, about 10-15 minutes.
  9. Once cooked, remove the pork sausages from the skillet and let them rest for a few minutes before serving.

Tools for making

Recipe variations

  • Add diced onions and bell peppers for added flavor and texture.
  • Experiment with different herbs and spices, such as fennel seeds, paprika, or dried oregano.
  • Use ground turkey or chicken instead of ground pork for a lighter option.
  • Create a spicy version by increasing the amount of cayenne pepper or adding chopped jalapenos.
  • Include grated cheese, such as cheddar or Parmesan, in the sausage mixture for a cheesy twist.
  • Try using different types of ground meat, like beef or lamb, for a different flavor profile.
  • For a healthier alternative, use lean ground meat and reduce the amount of salt and sugar.
  • Add breadcrumbs or cooked rice to the mixture to enhance the texture of the sausages.
  • Experiment with different casing options, such as using natural hog casings or collagen casings for a more traditional appearance.

Recipe overview

Get ready to make your own delicious homemade Pork Sausage! This recipe provides a simple method to create flavorful pork sausages from scratch, using ground pork and a blend of herbs and spices. The sausages are cooked until they're beautifully browned and juicy. Whether for a hearty breakfast or a savory dinner, these sausages can be formed into links or patties, offering a touch of versatility to your meals. Expect a mouthwatering aroma to fill your kitchen, and most importantly, a scrumptious result that will impress your family and friends. Enjoy the art of sausage making with this easy-to-follow recipe.

Common questions

  1. Can I use a different type of meat instead of pork? No, this recipe specifically calls for ground pork to achieve the desired flavor and texture.
  2. Can I adjust the amount of spices? Yes, feel free to adjust the spices according to your taste preferences. You may want to start with less and add more if desired.
  3. Can I use dried herbs instead of fresh? While fresh herbs are recommended for optimal flavor, you can substitute dried herbs in equal amounts if needed.
  4. Can I freeze the sausage mixture? Yes, you can freeze the sausage mixture for later use. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container.
  5. What is the purpose of adding ice cold water? Adding ice cold water helps to keep the sausage moist and juicy.
  6. Can I cook the sausages on a grill instead of a skillet? Yes, you can certainly cook the sausages on a grill. Preheat the grill to medium heat and cook the sausages until they are browned and cooked through.
  7. Can I make the sausages ahead of time? Yes, you can make the sausages ahead of time and refrigerate them for up to 24 hours before cooking. This allows the flavors to meld together.

Serving dishes and utensils

  • Cutting Board - A sturdy surface for chopping and preparing the ingredients.
  • Chef's Knife - A sharp knife for cutting and mincing the fresh herbs and garlic.
  • Large Bowl - To mix and combine the ground pork with the spices and water.
  • Small Bowl - For mixing and combining the spice blend before adding it to the ground pork.
  • Skillet - A non-stick skillet for cooking the pork sausages.
  • Spatula - To flip and turn the sausages while cooking in the skillet.
  • Measuring Spoons - To accurately measure the salt, pepper, and other spices.
  • Measuring Cup - For measuring the ice cold water.
  • Tongs - To handle and transfer the cooked sausages from the skillet.

Origin stories

Sausages are believed to have been first made by Sumerians in present-day Iraq as far back as 4000 BC. The concept then spread through ancient cultures, popping up in Greece, Rome, and across Europe. The Romans, in particular, were keen on their sausages, developing a variety of recipes and a real taste for this versatile food. Fast forward to the colonial era, when British settlers brought their love for sausages to America, modifying recipes with local ingredients. Today, pork sausage is a staple in many American households, loved for its rich flavor and versatility. From morning breakfast links to hearty dinner meals, it's a testament to the enduring appeal of a culinary invention from the dawn of civilization.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.