Pork Sausage

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Servings: 1 Difficulty: Intermediate
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Homemade American-style pork sausage with warm herbs and savory spices
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This homemade pork sausage recipe delivers the authentic, rustic flavor of a classic American country kitchen. By grinding fresh 80% lean pork and seasoning it with a robust blend of powdered sage, marjoram, savory, and a hint of nutmeg, you create a deeply aromatic and satisfying meat mixture. The addition of warm water helps bind the spices into the meat, ensuring every bite is moist and flavorful. These sausages are incredibly versatile; shape them into links for breakfast skillets, form patties for grilling, or use the mixture for stuffing poultry. It’s a simple yet rewarding project that brings superior taste and texture compared to store-bought options, perfect for weekend cooking or meal prepping for busy weeknights.

Pork Sausage recipe image
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Pork Sausage

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 698.4

Description

This homemade pork sausage recipe delivers the authentic, rustic flavor of a classic American country kitchen. By grinding fresh 80% lean pork and seasoning it with a robust blend of powdered sage, marjoram, savory, and a hint of nutmeg, you create a deeply aromatic and satisfying meat mixture. The addition of warm water helps bind the spices into the meat, ensuring every bite is moist and flavorful. These sausages are incredibly versatile; shape them into links for breakfast skillets, form patties for grilling, or use the mixture for stuffing poultry. It&# 226;ÂÂs a simple yet rewarding project that brings superior taste and texture compared to store-bought options, perfect for weekend cooking or meal prepping for busy weeknights.

Ingredients

Directions

  1. Cut the pork and fat into 1/4-inch cubes to prepare for grinding.
  2. Grind the cubed pork using the coarse blade of a meat grinder.
  3. Place the freshly ground meat into a large mixing bowl.
  4. Dissolve the salt, marjoram, powdered sage, savory, and ground nutmeg in the warm water.
  5. Pour the spice-water mixture over the ground pork.
  6. Knead the mixture thoroughly by hand until the spices are evenly distributed and the meat is sticky.
  7. Let the mixture rest in the refrigerator for at least 30 minutes to allow flavors to meld.
  8. If using casings, soak them in warm water, then stuff the meat mixture into casings to form links.
  9. Alternatively, shape the meat into patties for frying or grilling.
  10. Cook sausages until internal temperature reaches 160ðF (71ðC).
  11. For freezing, omit salt and sage to prevent off-flavors, and store for up to six months.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 698.4kcal
% Daily Value *
Total Fat 40.2g62%
Saturated Fat 14.3g72%
Cholesterol 227.0mg76%
Sodium 9926.5mg414%
Total Carbohydrate 2.1g1%
Dietary Fiber 1.3g6%
Sugars 0.0g
Protein 77.0g154%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: homemade, pork, sausage, ground, sage, marjoram, nutmeg, breakfast, links, patties, fresh, herbs, spices, american, rustic, country, grinding, stuffing, protein
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