Sausage Recipe

Prep spices and meat

If not using pre-ground pork, cut pork into 1-inch cubes and chill in the freezer 15–20 minutes so it's very cold but not frozen solid. Lightly toast the fennel seeds in a dry skillet over medium heat for 1 minute until fragrant, then crush with a mortar and pestle or the back of a spoon. Mince garlic finely.

Combine and grind/mix

In a large bowl, combine the ground pork, the additional ground pork shoulder (if using), crushed fennel, garlic, paprika, crushed red pepper flakes, brown sugar, dried thyme, kosher salt, and black pepper. Add the ice water and vinegar. Mix thoroughly with your hands or a spoon for 1–2 minutes until the mixture is sticky and the seasonings are evenly distributed. If you have a meat grinder, pass the meat mixture through a coarse plate once and then a fine plate for best texture; keep meat cold throughout.

Flavor test

To test seasoning, take a 1 tablespoon portion of the raw mixture and fry it in a small skillet over medium heat until cooked through (about 2–3 minutes). Taste and adjust salt, pepper, or sugar as needed. Return adjustments to the bulk mixture and mix again.

Form into patties or stuff into casings

For patties: divide the mixture into 8 equal portions (~2 oz / 55 g each) and shape into round patties about 1/2 inch thick, or make larger breakfast patties as desired. For links (optional): rinse hog casings under cool water, flush them, and fit onto a sausage stuffer or piping bag. Stuff the casings gently with the mixture, avoiding air pockets, and twist into links of your preferred length (about 3–4 inches). Tie or twist ends and reserve in the refrigerator for at least 30 minutes to let flavors meld.

Pan-fry and finish

Heat a large skillet over medium heat and add the oil or butter. For patties: place patties in the skillet without crowding. Cook until a deep golden-brown crust forms, about 3–4 minutes per side, pressing gently once after flipping. For links: brown on all sides, turning frequently, about 6–8 minutes total. If the sausage browns too quickly before cooking through, add 1/4 cup water to the pan, cover, and let steam for 3–5 minutes until internal temperature reaches 160°F (71°C).

Rest and serve

Transfer cooked sausage to a plate and let rest 3–5 minutes. Serve warm with mustard, on a bun, with eggs, or sliced into pasta or gravy as desired.

Storage

Uncooked sausage can be refrigerated up to 2 days or frozen up to 3 months (portion before freezing). Cooked sausage will keep in the refrigerator for 3–4 days.