Best Fresh Pork Sausage Recipes

Fresh Country Pork Sausage with Pepper and Sage image

Provided by James Villas

Yield Makes 28 three-inch patties

Number Of Ingredients 7

2 pounds boneless pork shoulder, cut into 1-inch cubes, chilled
1 pound fresh pork fat, cut into 1-inch pieces, chilled
3 tablespoons cold water
1 tablespoon dried rubbed sage
1 tablespoon salt
1 1/2 teaspoons dried crushed red pepper
1 teaspoon ground black pepper

Steps:

Combine 1/3 pork and 1/3 pork fat in processor. Using on/off turns, process mixture until finely ground. Transfer to large bowl. Repeat with remaining pork and pork fat in 2 more batches. Sprinkle water, sage, salt, and red and black pepper over pork. Using moistened hands, mix sausage just until blended. Wrap sausage in plastic and chill. (Sausage can be prepared up to 3 days ahead. Keep refrigerated.)
Form sausage into 3-inch-diameter patties. Heat heavy large skillet over medium heat. Fry patties in batches until browned and cooked through, about 5 minutes per side. Drain on paper towels; keep warm. Transfer to platter and serve.

Fresh Pork Sausage image

Provided by Martha Stewart

Yield Makes about 1 1/4 pounds

Number Of Ingredients 10

1 pound ground pork shoulder
5 large cloves garlic, finely chopped
1 small onion, finely chopped
1 tablespoon ground fennel seed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon red pepper flakes
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

Combine all ingredients in a large bowl and mix thoroughly. Gather sausage mixture together in a ball, cover, and refrigerate overnight. Sausage may be frozen for up to one month.