This robust homemade sausage features a bold blend of fresh sage, marjoram, rosemary, and thyme, balanced with a kick of cayenne and crushed red pepper. The coarse-ground pork butt provides a satisfying texture, while the garlic and herbs infuse every bite with aromatic warmth. Perfect for grilling, pan-frying, or baking, these sausages are ideal for hearty weeknight dinners, breakfast brunches, or adding depth to pasta sauces. The mixture benefits from chilling overnight, allowing the flavors to meld beautifully before stuffing. A versatile staple that brings restaurant-quality taste to your home kitchen, this recipe is sure to become a family favorite.
Spicy, Garlicky & Herby Sausage
Description
This robust homemade sausage features a bold blend of fresh sage, marjoram, rosemary, and thyme, balanced with a kick of cayenne and crushed red pepper. The coarse-ground pork butt provides a satisfying texture, while the garlic and herbs infuse every bite with aromatic warmth. Perfect for grilling, pan-frying, or baking, these sausages are ideal for hearty weeknight dinners, breakfast brunches, or adding depth to pasta sauces. The mixture benefits from chilling overnight, allowing the flavors to meld beautifully before stuffing. A versatile staple that brings restaurant-quality taste to your home kitchen, this recipe is sure to become a family favorite.Ingredients
Directions
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In a large bowl, combine the coarsely ground pork butt, salt, black pepper, ground coriander, cayenne pepper, and crushed dried red pepper.
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Add the finely chopped fresh sage, marjoram, thyme, rosemary, parsley, and garlic to the pork mixture.
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Pour in the dry red wine and mix all ingredients thoroughly by hand until evenly distributed.
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Cover the bowl tightly with plastic wrap and refrigerate overnight to allow the flavors to blend.
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Prepare the sausage casings by rinsing them under cold water and ensuring they are fully soaked and pliable.
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Using a sausage stuffer or a funnel, carefully stuff the meat mixture into the casings, forming links that are 3 to 4 inches long.
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Tie off the ends of each link with kitchen twine or pinch the casings to seal them, ensuring no air pockets remain.
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Hang the stuffed sausages in an airy, cool place for about one hour to allow the casings to firm up slightly.
Nutrition Facts
Servings 25
- Amount Per Serving
- Calories 11.8kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 2.4g1%
- Dietary Fiber 1.5g6%
- Sugars 0.0g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The sausages can be kept refrigerated for a few days if loosely wrapped in butcher paper or parchment paper.
For longer storage, freeze the sausages in airtight bags for up to two months. Thaw in the refrigerator before cooking.
Ensure the meat stays cold during mixing to maintain proper texture and food safety.
Adjust the amount of cayenne and crushed red pepper to suit your preferred heat level.
