How to Make Pork Sausages
Servings 4
Calories 250kcal
Equipment
- Mixing bowl
- Sharp knife
- Meat grinder or food processor
- Sausage stuffer or sausage casings
- Frying pan or grill
- Tongs or spatula
- Thermometer (for checking internal temperature)
Ingredients
- 2 pounds (900g) of high-quality ground pork
- 1 tablespoon of salt
- 1 teaspoon of ground black pepper
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of dried sage
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of ground coriander
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of cayenne pepper (optional)
- Sausage casings (if not using a sausage stuffer)
Instructions
- In a large mixing bowl, combine the ground pork, salt, black pepper, paprika, garlic powder, dried sage, dried thyme, ground coriander, ground nutmeg, and cayenne pepper (if desired). Mix the ingredients thoroughly until well combined.
- If using a meat grinder, attach the appropriate sausage stuffer attachment and load the seasoned ground pork mixture into the grinder. Turn on the grinder and stuff the mixture into the sausage casings, according to the manufacturer's instructions. Alternatively, if not using a sausage stuffer, skip this step and proceed to the next.
- Twist the sausage mixture into links, about 4-6 inches long, using your hands. Alternatively, you can leave the mixture as loose sausage meat.
- Set heat to medium and put over a frying pan or grill. Once hot, add the sausages and cook for about 12-15 minutes, turning occasionally, until the sausages are browned and cooked through. To ensure they are cooked thoroughly, use a meat thermometer to check that the internal temperature reaches 160°F (71°C).
- Once cooked, remove the sausages from the heat and let them rest for a few minutes. This allows the juices to redistribute and ensures maximum flavor.
- Serve the pork sausages hot and enjoy their succulent flavors!