A Step-by-Step Guide to Seasoning Ground Pork for Homemade Sausage

Making your own sausage at home is easy and rewarding With just ground pork and a few basic ingredients, you can create customized breakfast sausage, Italian sausage, chorizo, bratwurst, and more The key is properly seasoning the ground pork to give your sausage flavorful, well-balanced spice.

Follow this complete guide to learn how to season ground pork to make delicious homemade sausage recipes.

Why Make Your Own Sausage?

There are many benefits to making DIY sausage rather than buying pre-made

• Control ingredients – Use quality cuts of pork and limit preservatives
• Save money – Buying pork and spices separately can cost less
• Customize flavors – Cater recipes to your taste and dietary needs
• Experiment and be creative – Invent your own signature sausage blend
• Know exactly what’s in it – Avoid mystery meats or additives
• Impress family and friends – Homemade sausage makes a great gift
• Fun weekend project – Sausage making is rewarding and hands-on

With the right techniques and seasonings, it’s easy for any home cook to make sausage that rivals or exceeds what you can buy.

Choosing the Right Pork for Sausage

The first step is selecting the right cut of pork. The best options include:

• Ground pork – Sold as is or grind your own pork shoulder or butt
• Pork shoulder – Also called Boston butt; well-marbled for flavor
• Pork butt – From the upper shoulder; nicely balanced fat-to-lean ratio
• Pork belly – Very fatty; use sparingly or mix with lean pork

Avoid extra lean cuts like tenderloin or loin. The fat provides juiciness and allows the sausage to brown nicely. Shoot for 85% lean, 15% fat ground pork for most sausage recipes.

Essential Sausage Seasonings

While recipes can vary widely, most sausage contains a blend of these seasonings:

• Salt – Enhances flavor; start with 1 tsp per lb of pork
• Pepper – Freshly cracked or ground adds spice; 1⁄2 to 1 tsp per lb
• Sage – Signature sausage herb; 1⁄2 to 1 tbsp dried sage per lb
• Red pepper flakes – Brings heat; add 1⁄4 to 1⁄2 tsp per lb of pork
• Garlic powder – Essential background flavor; 1⁄2 to 1 tsp per lb
• Onion powder – Adds flavor without bits; 1⁄2 to 1 tsp per lb
• Paprika – Provides color and mild smokiness; 1⁄2 to 1 tbsp per lb

Adjust amounts based on personal taste. Add other herbs or spices like fennel, rosemary, thyme, cayenne, coriander, nutmeg, etc to customize flavor.

Mixing and Seasoning the Pork

Follow these steps for properly seasoned sausage:

1. If using whole cuts, grind, dice or mince pork first. Chill meat before grinding.
2. In a small bowl, combine desired spices and seasonings.
3. Add seasoning blend to pork and mix thoroughly by hand.

4.OPTIONAL: Cover sausage mix and refrigerate overnight to let flavors meld.

1. Form seasoned pork into patties or stuff into casings.
2. Cook sausage right away or freeze raw for later use.

Mix seasonings evenly throughout the pork but avoid overworking it so the texture stays loose. Chilling allows time for flavors to penetrate and helps when stuffing casings.

Making Breakfast Sausage

For homemade breakfast sausage, use basic sage sausage seasoning:

• 1 lb ground pork
• 1 tbsp brown sugar
• 1 tbsp dried sage
• 1 tsp salt
• 1⁄2 tsp pepper
• 1⁄4 tsp dried marjoram
• 1⁄8 tsp red pepper flakes
• Pinch of ground cloves

Mix seasoning into pork, shape into patties, and cook like normal until browned. Refrigerate or freeze extras to reheat later. Serve with eggs, potatoes, pancakes, biscuits, etc.

Seasoning for Italian Sausage

To make Italian sausage, try this zesty spice blend:

• 1 lb ground pork
• 2 cloves minced garlic
• 1 tbsp fennel seeds
• 1 tbsp paprika
• 2 tsp dried oregano
• 1 tsp red pepper flakes
• 1⁄2 tsp anise seeds
• 1⁄4 tsp cinnamon
• Salt and pepper to taste

Saute loose or stuffed in casings. Italian sausage pairs great with pasta, sandwiches, peppers and onions, pizza, and more.

Spicy Mexican Chorizo Seasoning

For homemade chorizo with heat, use:

• 1 lb ground pork
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp garlic powder
• 1⁄2 tsp cayenne (or more to taste)
• 1⁄2 tsp coriander
• Salt and black pepper

Cook crumbled or in links. Use in tacos, burritos, nachos, tortilla soup, tamales, and other Mexican dishes.

Tips for Making Sausage

• Use freshly ground spices for best flavor
• Mix seasonings in well but avoid over-mixing
• Chill meat before grinding and mixing
• Let seasoned sausage rest overnight before cooking
• Cook to 160°F internal temperature for food safety

With the right technique and a quality cut of pork, making homemade sausage is easy and fun. Experiment with flavors to invent your own signature recipes.