Are you tired of buying pre-made sausage from the grocery store? Why not try making your own homemade pork sausage from ground pork?
It’s easier than you might think and allows you to customize the flavors to your liking. With just a few simple ingredients and some ground pork, you can create delicious breakfast sausage patties that are perfect for a weekend brunch or meal prep for the week ahead.
In this article, we’ll walk you through the steps to make your own pork sausage from scratch, including tips on seasoning and cooking. So grab your apron and let’s get started!
How To Make Pork Sausage From Ground Pork?
To make pork sausage from ground pork, you’ll need the following ingredients:
– 1 pound ground pork
– 2 teaspoons ground sage
– 1 1/2 teaspoons salt
– 1 1/2 teaspoons black pepper
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon brown sugar
First, mix the seasonings together in a separate bowl or ramekin. Pour the seasonings in with the pork and mix it together well with your hands. Make sure the seasonings are evenly incorporated throughout the pork but don’t overmix.
Next, shape the sausage into 4-6 patties. Heat a pan over medium heat. Once the pan is hot, add in the sausage to cook. Cook about 5 minutes per side, until the sausage is cooked through the center.
If you want your sausage patties to hold together better, you can add an egg (or even just an egg white) to the pork mixture and mix with your hands until well combined. Then chill for 15 minutes and form into 2- or 2 1/2-inch patties.
Gather Your Ingredients And Equipment
Before you start making your pork sausage, make sure you have all the necessary ingredients and equipment on hand. Here’s what you’ll need:
Ingredients:
– 1 pound ground pork
– 2 teaspoons ground sage
– 1 1/2 teaspoons salt
– 1 1/2 teaspoons black pepper
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon brown sugar
Equipment:
– Mixing bowl
– Measuring spoons
– Pan or skillet
– Spatula
Make sure your ground pork is unseasoned, as this will allow you to add the exact flavors and seasonings you desire. You’ll also want to ensure that your pan or skillet is heated to medium heat before adding in the sausage patties.
If you want your sausage patties to hold together better, consider adding an egg (or just an egg white) to the pork mixture and chilling it for 15 minutes before forming into patties.
By gathering all your ingredients and equipment ahead of time, you’ll be able to focus on creating delicious homemade pork sausage with ease.
Seasoning Your Ground Pork For Sausage
When it comes to seasoning your ground pork for sausage, there are a variety of options to choose from. Traditional breakfast sausage is typically seasoned with a blend of fennel, sage, and thyme, but you can also experiment with other spices and herbs to create unique flavor profiles.
One popular seasoning blend for breakfast sausage is a mixture of brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves. This combination of spices gives the sausage a sweet and savory flavor with a hint of spiciness.
To make this seasoning blend, simply mix together the brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl. Once you have your seasoning blend ready, add it to your ground pork and mix it together well with your hands. Be careful not to overmix the pork as this can result in tough sausage patties.
If you want to experiment with different flavors, try adding in other spices like rosemary, garlic powder, onion powder, or even cayenne pepper. You can also mix in some chopped herbs like thyme or rosemary for added freshness.
Remember that the key to making delicious pork sausage is to use high-quality ground pork and to season it well. With a little experimentation and some creativity in the kitchen, you can create your own signature sausage blend that’s sure to impress.
Mixing Your Sausage Meat
When it comes to making sausage, mixing plays a crucial role in achieving the desired texture and flavor. There are a few things to keep in mind when mixing your sausage meat.
Firstly, it’s important to note that different types of sausages require different levels of mixing. For example, fresh link sausages like bratwursts should only be mixed enough to distribute the seasoning and water. On the other hand, emulsified sausages like hot dogs and bologna require more mixing to achieve adequate protein extraction.
When mixing your sausage meat, it’s important to achieve even distribution of the non-meat ingredients and fat and lean. Non-meat ingredients should be evenly sprinkled over the top of the meat while the mixer is operating. Avoid adding all the seasoning at once or on top of the meat when the mixer is not operating.
Mixing also plays a key role in manipulating proteins and determining the final texture of the product. For fresh sausages, a loose texture after cooking is desirable. To achieve this, minimize protein extraction during manufacture by mixing just long enough to achieve good distribution of non-meat ingredients and fat and lean. A paddle mixer works nicely for fresh sausage as it tends to be gentler on the meat.
For cooked sausages like smoked sausage, you want to maximize protein extraction during manufacture as extracted protein helps bind fat and moisture during cooking. The fat and moisture bound during cooking contribute to both yield and quality. During mixing, we extract protein through the addition of salt, which solubilizes protein, and imparting mechanical energy. The longer you mix a batch of sausage, the more protein you extract. Smoked sausage is often mixed for 5-7 minutes until the texture is very sticky (extracted protein).
Consistency is key in generating repeat sales, and uniformity of mixing time can be a key factor in achieving consistency. Once you determine the optimum time to mix a batch of sausage, each batch should be mixed the same.
Forming Your Sausage Patties
When it comes to forming your sausage patties, there are a few methods you can use. One option is to simply use your hands to shape the pork mixture into patties. This method may result in slightly uneven patties, but it’s quick and easy.
Another option is to place the pork mixture between two layers of plastic wrap and use a rolling pin to flatten it out to your desired thickness. Then, use a circular cutter (such as a cookie cutter or top of a drinking glass) to cut out nice round sausage patties.
If you want your patties to hold their shape better while cooking, you can also create a shallow dimple in the center of each patty using your thumb. This will help prevent the patties from puffing up and losing their shape.
Once you’ve formed your patties, you can either cook them immediately or freeze them for later use. To freeze, place the patties on a lightly oiled baking sheet and transfer to the freezer until frozen solid. Once frozen, transfer the patties to a freezer-safe container or bag for storage.
With these tips for forming your sausage patties, you’ll be able to create perfectly shaped and delicious homemade sausage for all your breakfast needs.
Cooking Your Homemade Pork Sausage
Now that you’ve made your homemade pork sausage, it’s time to cook it up! There are a few different methods you can use, depending on your preferences and what equipment you have available.
One option is to cook the sausage patties in a pan on the stove. Heat a non-stick or cast iron skillet over medium heat. Once the pan is hot, add in the sausage patties and cook for about 5 minutes per side, until they are browned and cooked through. You can also cook the sausage in the oven by placing the patties on a baking sheet and baking at 375°F for 20-25 minutes, flipping once halfway through.
Another option is to form the sausage mixture into links instead of patties. To do this, shape the mixture into long, thin logs and wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes to help them hold their shape. Then, heat a large pot of water over medium-high heat until it reaches a gentle simmer. Add in the sausage links and let them cook for about 10-15 minutes, until they are cooked through. Remove from the water and pat dry with paper towels. You can then finish cooking them by grilling or searing in a pan for a few minutes on each side.
No matter which method you choose, be sure to use a meat thermometer to check that the internal temperature of the sausage has reached at least 160°F before serving. This will ensure that any harmful bacteria has been destroyed and your sausage is safe to eat.
Once your homemade pork sausage is cooked to perfection, you can enjoy it on its own or use it in a variety of dishes – from breakfast sandwiches to pasta dishes to pizza toppings. The possibilities are endless!
Storing And Freezing Your Homemade Sausage
Once you’ve made your homemade sausage, you may be wondering how to store and freeze it properly. Cooked sausage patties can be kept in the fridge for about a week in an airtight container. If you want to store them for longer, you can freeze them for up to 2 months.
To freeze your sausage patties, place them in a single layer on a parchment-lined baking sheet and freeze them for several hours. Once they are frozen, remove the patties and place them in a large Ziploc freezer bag if you will be using them within the next month. If you want them to last longer, wrap each patty in plastic wrap and then place in a Ziploc bag. Remember to remove all the air from the Ziploc bag before placing it in the freezer.
When it comes time to thaw your sausage patties, remove them from the freezer and let them thaw overnight in the fridge. Alternatively, you can thaw them in the microwave on a low setting. Just be sure not to overcook them or they will dry out.
Properly storing and freezing your homemade sausage will ensure that it stays fresh and delicious for longer periods of time, giving you more opportunities to enjoy it whenever you want!
