HOMEMADE SAUSAGE

There’s something deeply satisfying about crafting your own food from scratch, and homemade sausage is no exception. Whether you’re a meat enthusiast looking to experiment with flavors or just tired of store-bought options loaded with preservatives, making sausage at home is easier than you might think. Plus, you get to customize it exactly to your taste—spicy, herby, smoky, or all of the above.

Store-bought sausages are convenient, but they often come with mystery ingredients and a one-size-fits-all flavor profile. When you make your own, you control the quality of the meat, the seasoning, and even the texture. It’s also a fun kitchen project that can become a weekend ritual. All you need is some basic equipment and a little patience.

If you don’t have a grinder, many butchers can grind meat for you—just ask for a coarse grind. You can still mix in the seasonings at home. If you prefer grinding your meat at home, using chilled meat and equipment is key. Keeping everything cold prevents the fat from smearing, which helps maintain the right texture. So, plan ahead by making some fridge time and space for your sausage-making process.

Pair your sausages with sautéed onions and peppers, stuff them into a crusty roll, or serve alongside mashed potatoes and gravy. They’re versatile enough for breakfast, lunch, or dinner, and they also make a convenient school lunch option.

Making sausage at home is as much an art as it is a science, so don’t be afraid to tweak it until it’s perfect for you. Once you’ve mastered this basic recipe, you’ll be dreaming up your own signature blends in no time. Happy sausage-making!

Prep Time1

Chilling time1

Total Time2

Course: Breakfast, Main Course

Keyword: homemade pork sausage, homemade sausage

Servings: servings

Calories: 202kcal

Equipment

Meat grinder with coarse and fine dies
Hog casings soaked for at least 30 minutes in warm water and thoroughly rinsed both inside and out
Sausage stuffer

Ingredients

4 lbs pork shoulder
1 lb pork belly skinless
2 ⅓ TBSP sea salt
1 ½ tsp ground black pepper
3 tsp garlic powder or 1 head of fresh garlic, peeled and minced
2 TBSP dried parsley or 1 cup of fresh parsley, finely chopped
1 cup very cold water

OPTIONAL

1 TBSP Italian herbs mix
2 tsp fennel seeds lightly crushed for more flavor
1 TBSP smoked paprika
½ tsp red pepper flakes adjust for heat preference

Instructions

Cut the pork shoulder and pork belly into 1-inch cubes, trimming excess connective tissue but keeping the fat—it’s key for flavor and juiciness. Place the cubes in a bowl and freeze for 1 hour to firm up (this makes grinding easier). Chilled meat and equipment (meat grinder) prevent the fat from smearing, which keeps the texture right.
Set up your meat grinder with a coarse grinding plate (6 mm or 1/4 inch). Grind the chilled pork into a large mixing bowl. If you’re skipping casings, you can stop here and move to seasoning. For a finer texture, grind it twice—but coarse is classic for sausage.
In a small bowl, combine salt, pepper, garlic, parsley, and other herbs and spices you want to use. Add them to the ground pork together with water, and mix thoroughly with your hands—about 2-3 minutes. This step ensures the spices are evenly distributed and the sausage holds together.
Pinch off a small piece of the mixture, form a tiny patty, and cook it in a skillet over medium heat. Taste it and adjust the seasoning if needed. Too mild? Add more spice. Too dry? Mix in a bit of very cold water. Keep your sausage meat cold in the fridge until you're ready to stuff your sausages.
Rinse and soak hog casings in warm water for 30 minutes if using. Load them onto your sausage stuffer (keeping the stuffer and the casings wet makes loading easier), then gently stuff the meat mixture into the casings.
Do not tie off the end of the casing right away; the air needs to come out first.
Don’t overstuff—leave some slack to avoid bursting. To prevent sausage casings from bursting from trapped air, prick your sausage every 2-3 inches with a clean toothpick or needle.
Pinch off two sausage links with both hands. Spin the first link away from you a few times. For the next link, spin it toward you, alternating directions as you work down the coil. Tie off the end.
For the best flavor, wrap the sausages and let them sit in the fridge for 2-12 hours. This lets the spices meld with the meat.
Heat a skillet over medium heat with some butter. Cook sausages for 8-10 minutes, turning occasionally, until golden brown and the internal temperature hits 160°F.
Preheat your grill to medium. Cook for 8-10 minutes, turning often.
Store your sausages in the fridge for up to one week or freeze them in an airtight container for up to three months.

Video

Nutrition