PH. 612-314-6057

Transforming Pork Mince into Flavorful Homemade Sausage Meat

Post date |

These Easy Homemade Skinless Sausages are super delicious and packed full of flavour. So simple to make and even easier to fall in love with!.

But really, I can’t express to you how easy homemade sausages are to make. No sausage casings needed, no meat grinders/sausage making machine and no special sausage meat. Just good old ground pork, some tasty fillings and a frying pan. I guarantee after making these homemade pork sausages, you’ll never get store bought again.

Sure, you could use sausage meat, but personally I think ground pork is the better option. It gives you the opportunity to start with a blank canvas and put your own seasonings in.

For the pork itself you’ll need regular ground/minced pork. It’s important however to make sure it’s non-lean pork. You need the pork to be at least 20% in order to keep the sausages juicy throughout cooking. When it comes to seasoning, here’s the usual victims in my sausages:

Making your own sausage meat at home is easy and rewarding With just ground pork, seasoning, and a bit of time, you can create flavorful sausage meat to use in a variety of recipes In this comprehensive guide, I’ll explain how to select the right cut of pork, choose seasonings, and properly mix and form the sausage. Follow these simple steps for juicy, robust sausage meat.

Overview of Sausage Making

Sausage meat refers to seasoned ground pork that is shaped into patties links or used as a stuffing. While many sausages contain other meats traditional sausage meat contains just pork, salt, spices and herbs. Here are some key tips

  • Use fatty pork for juiciness – shoulder is ideal
  • Add strong seasonings like sage, garlic, pepper
  • Mix well so flavors evenly distribute
  • Chill thoroughly before shaping patties or stuffing casings

With the right technique, you can make restaurant-quality sausage meat at home. The flavor possibilities are endless.

Selecting the Best Pork for Sausage

For tender, moist sausage meat, choose pork with a higher fat content. The fat keeps the meat juicy and adds flavor.

  • Pork shoulder – This affordable cut has marbling that makes it perfect for sausage.
  • Pork butt – Also from the shoulder, this is another excellent choice.
  • Ground pork – Use regular ground pork, not the ultra lean.

Aim for 20% fat content. Avoid lean cuts like loin or tenderloin – they will make dry sausage.

Seasonings That Make Sausage Sing

While pork alone has a mild flavor, seasoning transforms it into zesty sausage meat.

  • Sage – This herb gives sausage a distinctive taste. Use dried ground sage.
  • Pepper – A teaspoon of coarse black pepper adds bite.
  • Garlic – Powder, minced or granulated garlic boosts flavor.
  • Red pepper flakes (optional) – For heat.
  • Salt – 1-2 tsp enhances other seasonings.
  • Fennel seeds (optional) – Provides licorice-like aroma.

Play around with proportions and customize the blend to your taste.

Step-By-Step Instructions

  1. Cut the pork into 1-inch cubes to make grinding easier.

  2. Grind the pork. For coarse sausage, use a meat grinder on the large die setting. For a finer texture, pulse in a food processor.

  3. Mix seasonings – Use 1-2 teaspoons each of sage, black pepper, garlic powder and salt. Add a pinch of red pepper flakes and/or 1/2 teaspoon fennel seeds (optional).

  4. Add seasoning to the ground pork. Mix thoroughly – using your hands is the best way. Mix for 2-3 minutes until well blended.

  5. Chill thoroughly – At least 1 hour, or overnight. This helps the flavors distribute evenly.

That’s it – you now have homemade sausage meat! Now you’re ready to shape, cook and enjoy your fresh sausage.

Shaping Your Sausage Meat

Here are some ways to shape and use your seasoned pork:

  • Form into patties to fry, bake or grill

  • Stuff into hog casings to make sausage links

  • Use as a stuffing for dishes like cabbage rolls or pork loin

  • Add to casseroles, lasagna, meatballs, meatloaf or pizza

  • Make breakfast sandwiches with fried eggs and cheese

  • Roll into bite-size meatballs for appetizers

Tips for Best Results

  • Use freshly ground pork, not pre-ground meat

  • Ensure pork has some fat for moisture – at least 15%

  • Mix seasonings well so flavors evenly distribute

  • Chill thoroughly before shaping to allow flavors to meld

  • Cook to 160°F internal temperature for food safety

  • Avoid overworking meat when shaping to keep sausage tender

  • Store raw sausage meat in fridge for 1-2 days, or freeze up to 3 months

Frequently Asked Questions

What’s the best way to grind pork?
Grinding through a meat grinder gives the best texture. For a makeshift version, pulse chunks in a food processor.

Can I use lean ground pork?
It’s best to use pork with some fat for flavor and moisture. Add some bacon or pork fat when using lean ground pork.

Do I need special equipment?
You can shape sausage meat by hand. To make links, you’ll need hog casings and a sausage stuffer.

How long does homemade sausage last?
Raw sausage meat keeps 1-2 days refrigerated. It freezes well for 2-3 months. Cooked sausage lasts 3-4 days refrigerated.

Make Your Own Signature Sausage

Making your own sausage meat opens a world of possibilities. Experiment with different cuts of pork, seasoning blends and shaping techniques. Tailor your sausage to create a family favorite. Follow these instructions for rewarding homemade sausage meat.

how to make sausage meat from pork mince

How do you make skinless sausages?

You’re essentially making long, thin meatballs. Just divide the filling and roll them into large sausage shapes. It’s important at this stage again not to over work the meat or it’ll go tough and chewy.

Can I prep these ahead of time?

Yes, you can roll them out, cover them tightly, and drop them in the fridge for 24 hours or the freezer for a month. Thaw them in the fridge and then fry them as directed.

Breakfast Sausage Patties – Homemade Pork Breakfast Sausage Recipe

Leave a Comment