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homemade pork sausage
Photo: Rachel Tayse on Flickr

Used to make fried breakfast patties, encase baked Scotch eggs, stuff all types of poultry and vegetables and enhance various meat loaves and breads, this bulk pork sausage has been a staple in my kitchen for as long as I can remember.

For the right, slightly coarse texture, don’t use a food processor for this sausage, and by no means reduce the amount of pork fat, which accounts not only for the sausage’s soft, moist texture, but also for much of its succulent flavor. Stored in a covered container or tightly wrapped foil, the uncooked sausage mixture keeps for 3 to 4 days in the refrigerator and freezes beautifully for up to 3 months. 

Editor’s note: You can use pre-ground pork, but make sure to get it from a butcher, not a package. That slightly chunky texture and fresh porky flavor simply can’t be beat.