Pork Sausages (The Best)

Pork Sausages (The Best)

  • Preparation 1 h
  • Cooling 12 h
  • Servings 1
  • Makes 1 dozen
  • Freezes Yes

Unlike most store-bought pork sausages, these Links aren’t too salty or too fatty, and they’re completely preservative-free. The best part? season them exactly as you please.

Categories

Ingredients

    • 1 bone-in pork shoulder roast, about 4 lb (1.8 kg)
    • 1/4 cup (10 g) chopped mixed fresh herbs (such as parsley, sage and thyme)
    • 1 garlic clove, chopped
    • 2 tbsp (30 ml) white wine
    • 1 tbsp (15 ml) Dijon mustard
    • 2 tsp salt
    • 2 tsp paprika
    • 1 tsp ground black pepper
    • 1/2 tsp crushed fennel seeds
    • 1/2 tsp red pepper flakes
    • 7 to 10 feet (2 to 3 metres) natural sausage casings, soaked in water (see note)

Preparation

Note from Ricardo

If the sausage casings were sold salted, soak them in cold water for 2 hours and then run water through them before stuffing. You can easily double the quantities of this recipe.

Personal Note