Superior Pork Sausage Links Recipe

By Taylor Bennett
October 2, 2015
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Superior Pork Sausage Links Recipe

Author Notes: Though it's more a Bavarian thing, we Germans enjoy building sausage too. I've got a solid foundational recipe that is modification-friendly. Keeping in line with these basics will help you make great sausage! For a visual guid, check out my infographic here.
Taylor Bennett

Makes: 5 lbs

  • 5 pounds pork shoulder
  • 2.5 tablespoons kosher salt
  • 1 tablespoon fennel seeds
  • 1.5 tablespoons ground black pepper
  • 1 head of garlic
  • 1 teaspoon cayenne pepper
  • 1 cup minced parsley
  • 0.5 cups chopped cilantro
  • 2.5 tablespoons chopped oregano
  • 5.5 tablespoons paprika
  • 3 milliliters 30mm-diameter casings
  1. Disinfect your knives, cutting boards, and other equipment, and wash your hands
  2. If you purchased a pork shoulder chop (with bone), bone the meat with your boning knife. If not, proceed to the next step
  3. Cut your meat into even cubes and cut away large pieces of connective tissue
  4. Slowly and evenly work your cubed meat into your grinder with a pusher
  5. Cool the ground meat by sticking it in the freezer (up to one hour). Continue on to the next step immediately
  6. Wash your used equipment
  7. Blend your spices together, adding additional spices as needed for taste
  8. Add 1/2 cup of ice water to the spice mixture and take the ground meat out of the freezer
  9. Pour the spice mixture into the ground meat, mixing thoroughly with your hands. (Make sure your hands are clean.)
  10. Take a small portion of your mixed meat and make a 3" patty, press into palm. Slowly flip your hand over so meat is facing down. If the meat stays for 5+ seconds you are done mixing. If it doesn't stick, continue to knead the mix, using the palm test every 15 seconds
  11. Put your casings in a large bowl and place under cold running water. Let sit for 2 minutes
  12. Take your stuffer out of the freezer
  13. Slide one of your casings onto the stuffer nozzle. Leave a 6" overhang untied
  14. Make sure the casing is filled firmly, but do not overstuff! It will tighten when you twist the casings to make the links
  15. Stuff your mixed meat into the stuffer slowly but firmly. (It helps to have a partner for this step.) Air will come out into the casing before the meat. Use one hand to hold onto the casings, regulating how quickly they slip off the tube
  16. When you've run out of casing, or you are finished stuffing, tie one end of the casing, making a knot flush with the meat
  17. Starting 6" from the knot, pinch off a 6" length. Twist 3 times in one direction. Go forward another 6", rotate 3 times in the opposite direction. Repeat this process until you cannot make another 6" sausage
  18. Squeeze out the extra meat and tie off the casing. Then prick each link three times with a toothpick to prevent bursting
  19. Lay your links out on a baking sheet and chill in the refrigerator uncovered for 12-15 hours to dry the casings
  20. When chilling is done, cut the casing between the links and you have sausage links ready to cook

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