Spicy, Garlicky & Herby Sausage
Description
This homemade sausage recipe delivers a bold, aromatic flavor profile thanks to a generous blend of fresh sage, marjoram, thyme, and rosemary. The addition of garlic, coriander, and a touch of cayenne and dried red pepper provides a satisfying spicy kick that complements the rich pork butt. Dry red wine adds depth and moisture, creating a succulent texture that holds up beautifully when grilled, pan-fried, or baked. Perfect for weekend projects, these sausages are ideal for breakfasts, hearty dinners, or as a flavorful addition to pasta dishes. With a simple mix-and-rest process, you can enjoy restaurant-quality sausages in the comfort of your own kitchen.Ingredients
Directions
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In a large mixing bowl, combine the finely chopped fresh sage, marjoram, thyme, rosemary, parsley, and garlic.
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Add the ground coriander, black pepper, cayenne pepper, crushed dried red pepper, and salt to the herb mixture.
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Pour in the dry red wine and mix thoroughly to create a wet spice blend.
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Add the coarsely ground pork butt to the bowl and mix everything together until evenly distributed.
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Cover the bowl and refrigerate the mixture overnight to allow the flavors to blend.
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Prepare the soaked sausage casings by ensuring they are clean and ready for stuffing.
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Using a sausage stuffer or a funnel, stuff the meat mixture into the casings, forming links of 3 to 4 inches in length.
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Tie off the ends of the casing links securely to prevent leakage during cooking.
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Hang the stuffed sausages in an airy, cool place for about an hour to allow the casings to dry and tighten.
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
Storage: The sausages will keep for a few days in the refrigerator if loosely wrapped in butcher paper. For longer storage, freeze them for up to a couple of months.
Ingredient Tip: Ensure the pork butt has the correct fat content (1/4 to 1/3 fat) for a juicy sausage. Leaner meat may result in a dry texture.
Preparation: Soak the sausage casings in cold water before stuffing to make them pliable and easier to fill.
Variation: Adjust the cayenne and crushed red pepper amounts to control the level of spiciness according to your preference.
sausage, homemade, pork, spicy, garlic, herbs, sage, marjoram, thyme, rosemary, stuffing, casings, american, main, ground pork, red wine, cayenne, coriander, fresh herbs, breakfast, dinner
