- 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
- 1/2 pound fat back, diced into 1/4-inch pieces
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons finely chopped fresh sage leaves
- 2 teaspoons finely chopped fresh thyme leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
- 1 tablespoon light brown sugar
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- Special equipment: meat grinder
3 Homemade Sausage Recipes
Making your own sausage is easier than it sounds with a home sausage stuffer. Give Jimmy Dean a run for his money with your own homemade breakfast links. We've got you covered from tip to tail with recipes for all the links you'll want to eat.
Everyone knows breakfast is the most important meal of the day. Start your day off right with fresh breakfast sausage. Now all you need is your own chicken coop and your table will really be farm-fresh.
1. Combine diced pork with all other ingredients and chill for 1 hour. Make sure to also chill the parts of your meat grinder ahead of time as well.
2. Using the fine blade of a grinder, grind the pork and form into 1-inch rounds.
3. For immediate use, sautee patties over medium-low heat in a non-stick pan. Cook until brown and cooked throughout, about 10 to 15 minutes.
4. If you're not ready to eat it immediately, you can also refrigerate the links. Just make sure to use them within a week or freeze them for up to three months.
Ready to spice things up in the kitchen? Yes, we're still talking about meat. Check out our homemade chorizo recipe.
- 5 pounds pork shoulder butt
- 4 teaspoons salt
- 1 tablespoon fresh coarse-ground black pepper
- 1 1/2 tablespoons cayenne pepper
- 2 teaspoons hot pepper flakes
- 5 garlic cloves, pressed or finely chopped
- 2 tablespoons wine vinegar
- 1 cup red wine
- 1 teaspoon fennel seed
1. To grind your own pork, start by removing the bones from the pork shoulder butt and cutting the meat into strips. Remove the gland from the meat before continuing.
2. Chill the sliced meat in the freezer for about thirty minutes before continuing. It's a good idea to also chill the parts of your meat grinder and the bowl you'll be grinding into.
3. Assemble your meat grinder and grind your pork shoulder butt using the medium-sized grinding plate.
4. After you've finished grinding the pork butt, combine the meat with all remaining ingredients. Mix well and stuff into hog casings or make patties.
5. You can either just fry the sausages, grill, or smoke them.
You don't have to hail from the old country to appreciate this traditional Polish sausage. And now you don't have to brave the crowds (or the Polka band) at your favorite restaurant to enjoy it. You can thank us later.
- 5 -6 pounds freshly ground pork
- 1 onion, chopped very fine
- 1/4-cup salt
- 1 teaspoon ground black pepper
- 1 garlic clove, chopped fine
- 2 tablespoons mustard seeds
- 2 cups water
- 72 inches natural sausage casings
- 6 cups water (to soak casings in)
1. Follow above directions for grinding pork.
2. In a large bowl, mix all ingredients (including 2 cups warm water) until well blended.
3. Soak casings in six cups of warm water. Make sure to keep unused casings wet while working. If they start to dry out, they will tear.
4. Using about one foot of casing for one pound of meat mixture, stuff the casings with ground pork mixture.
5. Kielbasa can be grilled or frozen for later use.