Making homemade pork sausage instead of buying it from the store takes a little extra work, but it can be incredibly rewarding when it’s all said and done. You gain the freedom to pick the best cuts of pork and control the spices, fat levels, and texture. Plus, shaping your own patties or links brings a personal touch to any meal. Whether you prefer a mild breakfast sausage or a full-of-flavor, spicy version, homemade pork sausage is fully customizable to suit the final product to your tastes.
What is Pork Sausage?
At its simplest, pork sausage is ground pork meat in a casing that you can eat in whole links or slice to serve with pasta and other dishes. But it’s more than that. Pork sausage is also a flavorful, versatile staple that can transform any meal, from breakfast to dinner.
Often made from a blend of lean pork and fat, sausage typically follows a ratio that keeps it moist and flavorful — often around 70% meat to 30% fat. Common seasonings such as salt, pepper, and herbs transform ground pork into something that can be mild, spicy, or even sweet. Different cuisines around the world feature their own takes on pork sausage, like Italian fennel-infused varieties and Spanish chorizo laced with smoked paprika. Whether dried, smoked, or fresh, each style brings a unique taste, making pork sausage a popular ingredient in countless recipes.
Pork sausage typically cooks quickly and doesn’t take long to prepare, making it a good option for busy weeknight dinners.
Why Make Homemade Sausage?
While you can buy pork sausage at the store, you don’t have control over what’s inside. There could be more fat content than you’d like or maybe there are some spices you don’t care for or can’t eat. But when you make your own sausage, you control every aspect, starting with the quality of the pork itself. You also decide on the exact ratio of lean meat to fat, ensuring the best balance between juiciness and flavor. And spices play a big part in defining a sausage’s character, and you’re free to customize them yourself. Whether you add fresh herbs like rosemary or thyme, or go bolder with chili flakes and smoked paprika, the seasoning possibilities are endless.
Homemade sausage also lets you skip unnecessary additives or preservatives often found in store-bought options. If you’re watching sodium or sugar, for example, you can adjust those levels to suit your needs. And let’s not forget the sense of pride that comes from creating something yourself!
Tips and Tricks for the Best Pork Sausage
Making delicious and high-quality pork sausage at home can take some practice, but soaking up all the helpful tips you can get can lead to better results. Don’t worry — that’s what we’re here for.
One of the most important things to remember when making pork sausage is to keep your ingredients and equipment cold. Chilling everything — your grinder parts, mixing bowl, and even the pork itself — helps the fat stay firm and prevents it from smearing, which keeps it the ideal texture. That means also making sure your hands don’t get too warm, which can happen when you handle the sausage mixture too much.
When it comes to flavor, you may need to experiment a bit. Making a test link is perfectly acceptable, just to make sure you have your seasonings right. But generally, you can’t (easily) overseason pork sausage. Pork requires lots of spices and herbs to add the right amount of flavor, so don’t skimp on your seasoning blend, especially salt and pepper.
To up the flavor ante, consider resting your seasoned sausage mixture in the fridge for a few hours or overnight. This allows your spices and aromatics to infuse into the meat while adding the benefit of firming up the pork mixture, making it easier to handle when casing.
Once you’re ready to put the pork mixture into casings, take your time. Watch for air pockets from trapped air, which can burst sausages as they cook. A few gentle pinpricks in the casing can release this air to prevent this problem.
Customizing Spices and Seasonings
One of the best parts of making homemade pork sausage is the ability to customize the spices and seasonings to fit your taste. You can create whatever flavor profile you crave or to fit your meal, including classic, smoky, spicy, or even slightly sweet, with the right blend of seasonings.
For example, traditional breakfast sausage is a good mix of savory and sweet. If you’re going this route, use earthy flavors like sage, thyme, and black pepper, blended with brown sugar for sweetness. You can even add a little maple syrup to the sausage. If you prefer Italian-style sausage, use fennel seeds, garlic, oregano, and crushed red pepper. A splash of red wine can also add some depth. For a smoky, Southern-style sausage, use smoked paprika, cumin, and a small amount of mustard powder to get the right flavors. Don’t be afraid to adjust salt levels, mix fresh herbs with dried ones, or add a splash of vinegar to brighten the flavors.
Simple Homemade Pork Sausage Recipe
Make flavorful pork sausage from your kitchen with this step-by-step recipe.
Ingredients
- 2 pounds 70% lean, 30% fat ground pork
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon crushed red pepper flakes (adjust for heat preference)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon brown sugar
- 2 tablespoons ice-cold water
- 1 teaspoon apple cider vinegar
Instructions
- Place the pork, mixing bowl, and grinder parts (if grinding the meat yourself) in the fridge for at least 30 minutes before preparing.
- In a small bowl, combine salt, pepper, paprika, thyme, sage, red pepper flakes, garlic powder, onion powder, and brown sugar. Stir well.
- Add the spice mix to the ground pork. Pour in the cold water and apple cider vinegar. Mix gently with your hands or a wooden spoon until just combined. Be careful not to overwork the meat.
- Cook a small patty in a pan over medium heat. Taste and adjust the seasoning as needed before forming the rest of the sausage.
- Form into patties or, if using casings, stuff the mixture into sausage casings using a sausage stuffer. Twist into links if desired.
- Let the sausage rest in the fridge for at least an hour (preferably overnight) to allow the flavors to develop.
- Cook sausages over medium heat until browned and fully cooked to an internal temperature of 160°F.
What to Serve With Pork Sausage
Homemade pork sausage pairs well with a variety of sides, whether you’re serving it for breakfast, lunch, or dinner. Here are some simple ideas:
- Scrambled or fried eggs
- Biscuits and gravy
- Hash browns or roasted potatoes
- Pasta with tomato sauce
- Sautéed peppers and onions
- Grilled vegetables
- Mac and cheese
- Rice or quinoa
- Cabbage or sauerkraut
- Soup or stew
How to Store Leftover Pork Sausage
Maintain the flavor and texture of your homemade pork sausage by storing leftovers properly until you’re ready to eat them. If you have cooked sausage, let it cool completely before storing it. Place it in an airtight container or wrap it tightly in foil or plastic wrap. Cooked sausage lasts up to four days in the refrigerator.
For raw sausage, transfer it to a sealed container. It stays fresh in the fridge for up to two days before cooking it. If you’re not using it right away, freezing is the best option. Wrap the sausage tightly in plastic wrap, then place it in a freezer-safe bag or airtight container. Or, use a vacuum sealer if possible. Frozen raw or cooked sausage keeps well for up to two months.
When ready to use, thaw frozen sausage in the refrigerator overnight. If you’re in a hurry, use the defrost setting on your microwave or let it thaw under cold running water.
Put Homemade Pork Sausage on Your Dinner Plan
Homemade pork sausage is easier than you think to make and gives you total control over flavor, ingredients, and quality. Making it yourself can also lead to a fresher, tastier result, whether you stick with classic flavors or experiment with bolder seasonings. Visit Steak University for more recipes, tips, and inspiration to elevate every meal.
Simple Homemade Pork Sausage
Ingredients
- 2 pounds 70% lean 30% fat ground pork
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon crushed red pepper flakes adjust for heat preference
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon brown sugar
- 2 tablespoons ice-cold water
- 1 teaspoon apple cider vinegar
Instructions
- Place the pork, mixing bowl, and grinder parts (if grinding the meat yourself) in the fridge for at least 30 minutes before preparing.
- In a small bowl, combine salt, pepper, paprika, thyme, sage, red pepper flakes, garlic powder, onion powder, and brown sugar. Stir well.
- Add the spice mix to the ground pork. Pour in the cold water and apple cider vinegar. Mix gently with your hands or a wooden spoon until just combined. Be careful not to overwork the meat.
- Cook a small patty in a pan over medium heat. Taste and adjust the seasoning as needed before forming the rest of the sausage.
- Form into patties or, if using casings, stuff the mixture into sausage casings using a sausage stuffer. Twist into links if desired.
- Let the sausage rest in the fridge for at least an hour (preferably overnight) to allow the flavors to develop.
- Cook sausages over medium heat until browned and fully cooked to an internal temperature of 160°F.
