Spicy, Garlicky & Herby Sausage

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.

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 25

Calories: 11.8

Dietary: Gluten-free

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

1 tablespoon Fresh sage, finely chopped
1 tablespoon Fresh marjoram, fine
2 teaspoons Fresh thyme leaves, chopped
2 teaspoons Fresh rosemary, fine-chopped
1/4 cup Fresh parsley, chopped
2 Cloves garlic, fine chopped
2 teaspoons Ground coriander
1 tablespoon Black pepper
1/2 teaspoon Cayenne pepper
1 teaspoon Crushed dried red pepper
2 teaspoons Salt
1 cup Dry red wine
5 lb Pork butt, coarsely ground (-1/4 to 1/3 fat)
9 feet Sausage casings, soaked

Directions

1
In a large mixing bowl, combine the finely chopped fresh sage, marjoram, thyme, rosemary, parsley, and garlic.
2
Add the ground coriander, black pepper, cayenne pepper, crushed dried red pepper, and salt to the herb mixture.
3
Pour in the dry red wine and mix thoroughly to create a wet spice blend.
4
Add the coarsely ground pork butt to the bowl and mix everything together until evenly distributed.
5
Cover the bowl and refrigerate the mixture overnight to allow the flavors to blend.
6
Prepare the soaked sausage casings by ensuring they are clean and ready for stuffing.
7
Using a sausage stuffer or a funnel, stuff the meat mixture into the casings, forming links of 3 to 4 inches in length.
8
Tie off the ends of the casing links securely to prevent leakage during cooking.
9
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.

Keywords: sausage, homemade, pork, spicy, garlic, herbs, sage, marjoram, thyme, rosemary, stuffing, casings, american, main, ground pork, red wine, cayenne, coriander, fresh herbs, breakfast, dinner

Read it online: https://www.chefs-mate.com/recipe/spicy-garlicky-herby-sausage-2/