Why You’ll Love This Homemade Sausage Recipe
When you take that first bite of homemade sausage, you’ll instantly understand why it’s a kitchen favorite. The rich, savory flavors burst in your mouth, and the texture is just perfect.
Unlike store-bought options, I know exactly what goes into my sausage, making it feel special and personal. It’s the aroma wafting through my kitchen that makes every cooking session feel like a celebration.
Plus, I can customize the spices to fit my taste, ensuring each batch is unique. Whether it’s breakfast or dinner, homemade sausage elevates any meal and brings joy to my family and friends.
You’ll love it!
Ingredients of Homemade Sausage
When it comes to making homemade sausage, the ingredients you choose can make all the difference. We’re talking about a blend of lean and fatty pork that not only creates a great texture but also allows the flavors to shine through.
And let’s not forget the spices – they’re what really bring your sausage to life! With just a few staples, you can whip up a batch that’s bursting with flavor, and trust me, your kitchen will smell amazing.
So, let’s immerse ourselves in what you’ll need to get started on this delicious adventure.
Ingredients for Homemade Sausage:
- 6 lbs lean pork
- 3 lbs fatty pork
- 1/4 cup sage
- 2 tablespoons pepper
- 2 tablespoons salt
- 2 tablespoons ground cloves
- 2 teaspoons McCormick’s seasoning salt
- Grated nutmeg (to taste)
Now, before you roll up your sleeves and get to grinding, let’s chat about these ingredients. Sourcing the right pork is key—look for fresh cuts from a reputable butcher, because the quality of the meat will directly impact your sausage’s flavor.
And don’t stress too much about the spices; if you’re feeling adventurous, you can tweak the amounts or add your favorite herbs. Want a hint of heat? Maybe add a pinch of cayenne pepper or some red pepper flakes.
The beauty of homemade sausage is that it’s all about personal preference, so make it your own!
How to Make Homemade Sausage
Alright, let’s plunge into the fun part—making your very own homemade sausage. It’s a bit of a process, but I promise it’s worth every minute. So, grab your ingredients, and let’s get cooking!
First things first, you’ll want to take your 6 lbs of lean pork and 3 lbs of fatty pork. The combination is key; the lean pork keeps things nice and meaty, while the fatty pork adds that delicious juiciness we all love.
Now, it’s time to break out your meat grinder. If you don’t have one, you might need to make a quick trip to your local kitchen supply store—or just borrow one from a friend who’s into sausage-making (everyone has one of those friends, right?). Grind both types of pork through the fine blade of the grinder, and here’s a little tip: do it twice. Yep, you heard me—twice. This helps to blend everything together beautifully and gives you that perfect texture.
Once you’ve got your ground pork, toss it into a large mixing bowl. Now it’s time to add some flavor. Sprinkle in 1/4 cup of sage, 2 tablespoons of pepper, 2 tablespoons of salt, 2 tablespoons of ground cloves, and 2 teaspoons of McCormick’s seasoning salt.
If you’re feeling adventurous, don’t shy away from that grated nutmeg—just add it to taste. Here’s where things can get a bit messy, but who doesn’t love getting their hands dirty in the kitchen? Roll up your sleeves and knead the mixture with your hands until all the spices are evenly blended. It’s like a workout, but trust me, it’s way more fun.
Once everything’s nicely mixed, shape the meat into 36 patties. You can make them as thick or as thin as you like, but a good medium thickness usually cooks up nicely.
Now, you have a couple of options. You can fry them up immediately in a skillet—oh, the smell of freshly cooked sausage will have your mouth watering—or you can freeze them for later.
If you choose to freeze, just lay them out on a baking sheet for about an hour before transferring them to freezer bags. This way, they won’t stick together, and you’ll have perfectly portioned sausage patties ready to go whenever you crave a hearty breakfast. Easy peasy, right?
And there you have it, homemade sausage made with love (and a little bit of elbow grease). Enjoy every delicious bite!
Homemade Sausage Substitutions & Variations
If you’re looking to mix things up with your homemade sausage, there are plenty of substitutions and variations to contemplate.
For instance, you can swap pork for chicken or turkey for a leaner option. If you want a spicier kick, try adding crushed red pepper or jalapeños.
You can also experiment with herbs—basil or thyme can add unique flavors. If you’re avoiding certain spices, consider using garlic or onion powder instead.
Don’t forget to adjust the salt content based on the new ingredients. These tweaks can turn your basic sausage into a personalized culinary delight!
What to Serve with Homemade Sausage
While homemade sausage stands out on its own, pairing it with the right sides can elevate your meal to new heights.
I love serving my sausage with creamy mashed potatoes or crispy roasted veggies, as they complement the rich flavors beautifully. A tangy coleslaw adds a revitalizing crunch, while a warm, crusty bread can soak up every bit of the delicious juices.
If you’re in the mood for something lighter, a simple salad with a zesty vinaigrette works wonders.
Don’t forget a side of applesauce; its sweetness balances the savory sausage perfectly, creating a memorable dining experience!
Additional Tips & Notes
To guarantee your homemade sausage turns out perfectly, I’ve found that paying attention to the quality of your meat makes a significant difference.
Always choose fresh, high-quality pork, as it enhances flavor and texture. Don’t forget to chill your meat and equipment before grinding; this helps maintain the right consistency.
If you want to experiment with flavors, feel free to add herbs or spices to your liking.
Once shaped, you can either cook them right away or freeze for later use. Ultimately, remember to label your frozen sausage with the date.
Enjoy the fruits of your labor!