This spicy fresh country sausage is a celebration of rustic, homemade flavors. Made with a robust blend of pork butt and back fat, it delivers a juicy texture and rich mouthfeel that store-bought versions simply can’t match. The seasoning profile features savory sage and thyme, balanced by a kick of red pepper flakes and cayenne for those who enjoy a bit of heat. Whether you prefer it formed into patties for a quick weeknight breakfast or stuffed into casings for authentic links, this recipe is incredibly versatile. It’s perfect for grilling, pan-frying, or adding to skillets. With simple pantry staples and a little kneading time, youâÂÂll create a hearty, protein-packed meal that brings the warmth of a farmhouse kitchen to your table.
Spicy Fresh Country Sausage
Description
This spicy fresh country sausage is a celebration of rustic, homemade flavors. Made with a robust blend of pork butt and back fat, it delivers a juicy texture and rich mouthfeel that store-bought versions simply can't match. The seasoning profile features savory sage and thyme, balanced by a kick of red pepper flakes and cayenne for those who enjoy a bit of heat. Whether you prefer it formed into patties for a quick weeknight breakfast or stuffed into casings for authentic links, this recipe is incredibly versatile. It&# 226;ÂÂs perfect for grilling, pan-frying, or adding to skillets. With simple pantry staples and a little kneading time, youâÂÂll create a hearty, protein-packed meal that brings the warmth of a farmhouse kitchen to your table.Ingredients
Directions
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Grind the pork butt and back fat together using a meat grinder with a 1/4-inch plate, or pulse in a food processor until coarsely ground.
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In a large bowl, combine the ground pork, fat, kosher salt, black pepper, dried sage, dried thyme, sugar, red pepper flakes, cayenne, and water.
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Knead and squeeze the mixture thoroughly with your hands until the meat becomes sticky and the spices are evenly distributed.
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If making patties, shape the meat into desired sizes and wrap tightly in plastic wrap for refrigeration or freezing.
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To make links, stuff the seasoned meat into soaked medium hog casings using a sausage stuffer or funnel, tying off 4-inch links as you go.
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Cook the sausage links or patties in a skillet over medium heat until browned and cooked through, about 10 minutes.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 824.0kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 17.0g85%
- Cholesterol 272.4mg91%
- Sodium 211.1mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 91.9g184%
* 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
Storage: Fresh sausage will keep for 3 days in the refrigerator. For longer storage, freeze for up to 2 months.
Variations: You can customize the flavor profile by adding 1/2 tsp of other dried herbs like marjoram, summer savory, or rosemary. Spices like nutmeg, cloves, allspice, or ginger work well too (use a pinch). Add 2 tsp of minced garlic for extra aroma.
Testing: Fry a small patty to test the seasoning before making the whole batch. Adjust salt or heat levels to your preference.
Preservation Tip: Traditionally, farm wives would fry patties and layer them in their own fat for winter preservation. Freezing is the modern alternative.
