Homemade pork sausage recipe

Homemade pork sausage is more than just a hearty meat dish — it is a delicious treat that is hard to compare with store-bought sausages. Made with natural ingredients, homemade sausage is a flavorful addition to porridge, potatoes, and many other side dishes.

Adding ground bay leaf and black pepper to homemade pork sausage makes it especially aromatic and pleasantly spicy. Bay leaves contain B vitamins, including B1, B2, B6, and B9, which are important for the normal functioning of the nervous system and brain activity. Bay leaves also contain compounds such as formic and caproic acids, which are traditionally associated with antiseptic and other beneficial properties.

The main active compound in black pepper is piperine, which may support digestion and the absorption of certain nutrients. Black pepper also contains a range of minerals, including potassium, iron, calcium, magnesium, phosphorus, manganese, and zinc. These minerals are involved in numerous metabolic processes and are important for normal body function.

CraftOil offers a wide selection of natural, high-quality spices, dried herbs, and seasonings. Our catalog includes ground bay leaves, ground black pepper, black peppercorns, and many other products suitable for cooking and everyday use. To learn more about our products, simply send us an inquiry through the website and our consultants will get back to you.

Ingredients

To make flavorful, delicious, and hearty homemade pork sausage (4 servings), you will need:

• 1.2 kg lean or medium-fat pork, preferably pork shoulder or leg;
• 200 g pork fat or lard;
• 2 garlic bulbs;
• 2 teaspoons salt;
• 1 teaspoon ground black pepper, level;
• ½ teaspoon ground bay leaf;
• 100 ml water;
• 2–2.5 m pork sausage casings;
• 1 scant tablespoon vegetable oil, for frying;

How to make homemade pork sausage: step-by-step

Rinse the pork sausage casing thoroughly. Soak it in salted water for 2–3 hours, then rinse it again under running water.

Rinse the pork under running water. Cut it into smaller pieces and grind it in a blender or meat grinder. Alternatively, you can finely chop the meat with a knife for a more textured sausage filling.

Separate the garlic bulbs into cloves, peel them, rinse, and crush them using a garlic press.

Remove the skin from the pork fat or lard. Finely chop the fat with a knife and combine it with the crushed garlic. Combine the ground pork with the garlic and pork fat. Add previously chilled water, ground bay leaf, black pepper, and salt.

Mix everything thoroughly and let the sausage mixture rest for 10–15 minutes. Using a sausage-stuffing attachment on a meat grinder or food processor, carefully fill the pork casing with the prepared meat mixture. Tie both ends securely with kitchen twine.

Shape the sausage into a ring and place it in a saucepan or skillet with a thick bottom. Prick the sausage in several places with a needle. Add enough water and place the pan over medium heat. Once the water comes to a boil, cook the sausage for 20–25 minutes.

Remove the sausage from the cooking liquid and transfer it to a frying pan with vegetable oil.

Fry the homemade pork sausage for approximately 10 minutes on each side.

The goal is to achieve an appetizing, crispy golden-brown crust while keeping the sausage juicy and tender rather than overly dry.

Notes:

For frying, it is best to use a cooking oil with a relatively high smoke point, such as sunflower, corn, sesame, or mustard oil. These and many other vegetable oils are available from the CraftOil online store.