Sausages are a beloved staple in many cuisines around the world There’s nothing quite like the satisfaction of biting into a juicy, flavorful homemade sausage. But getting the texture and taste just right depends heavily on choosing the right cut of pork.
In this comprehensive guide, we’ll cover everything you need to know about selecting the ideal pork for sausage making. We’ll look at the benefits of different cuts, proper fat content, seasoning tips, and step-by-step instructions for grinding and stuffing your own sausage at home. Let’s get started!
Why Use Pork for Sausage?
Pork is the most common meat used for sausage worldwide. Here are some of the reasons why it’s so popular:
-
Pork has the perfect balance of fat and lean meat. This gives sausage its signature juicy and tender texture.
-
It has milder flavor than beef or lamb which allows the seasoning to shine through.
-
Pork is affordable and readily available
-
Cuts with higher fat content like shoulder and belly are ideal for sausage making.
-
Pork sausage has a long tradition and nostalgia factor. It’s what most people grew up eating.
The Best Cuts of Pork for Sausage
Pork Shoulder/Butt
This is the most popular and classic choice. Pork shoulder, also called Boston butt or pork butt, contains 20-30% fat. This makes it perfect for juicy, flavorful sausage.
The marbling provides lubrication and moisture during cooking. Pork butt also has great binding qualities to help the sausage hold together. It’s inexpensive and has the ideal texture.
Tip: Ask your butcher for boneless pork butt to save time.
Pork Belly
While very fatty on its own, pork belly can be added to leaner cuts like loin or shoulder to boost the fat percentage. Belly gives sausage tons of rich, meaty flavor. Bacon scraps also work well.
Picnic Shoulder
This comes from a slightly different part of the pig but has a similar fat ratio and flavor as pork butt, making it another excellent option.
Pork Fatback
Pure fat cut from the pig’s back. Adds moisture, texture, and binding qualities. Use sparingly in combination with leaner meat.
How Much Fat Do Sausages Need?
The fat content is crucial for tender and juicy sausage:
-
15% fat – Minimum needed to prevent dry, bland sausage.
-
20% fat – Ideal for most sausages like breakfast links and Italian styles.
-
25-30% fat – Best for hearty Bratwurst and chorizo. Can adjust +/- 5% to taste.
-
40% fat – Maximum for heavily seasoned sausage before greasiness sets in.
When using lean cuts like tenderloin, extra fat should be added. The shoulder’s 20-30% fat makes it naturally perfect for most sausages.
Grinding and Mixing Tips for Perfect Sausage:
Grind cold meat – This allows the fat to solidify and grind evenly. Keep mixture chilled while working.
Use coarse plate – 3/8″ plate provides the right texture. Can also hand chop meat.
Don’t overmix – For fresh sausages, only mix enough to distribute seasonings. Overmixing makes the texture too fine.
Use curing salt – Contains nitrites to retain color and kill bacteria. Use based on package instructions.
Stuff fully – Fill casings tightly so interior air pockets don’t form. Twist links frequently.
Choosing a Casing
Collagen, cellulose, or natural casings can be used. Natural casings provide a classic “snap” when bitten into. Cellulose or collagen work well for beginners.
Step-by-Step Instructions for Making Pork Sausage:
Ingredients:
- 3 lbs pork butt, diced
- 1 lb pork fatback, diced (*optional)
- 3 Tbsp salt
- 2 tsp black pepper
- 1 tsp curing salt (#1 pink salt)
- 1/4 cup cold water
- Casings
Directions:
-
Cut pork butt and fatback into 1-inch cubes. Chill thoroughly.
-
In large bowl, mix spices and water to form slurry.
-
Pass chilled pork through grinder using a coarse 3/8” plate.
-
Add ground pork to spice slurry and mix gently to distribute seasoning. Avoid overmixing.
-
Stuff mixture into hog casings, pricking air pockets. Twist off into 4-6 inch links.
-
Cook to 160°F internal temperature, then air chill sausages.
-
Sausages last 1 week refrigerated or 2-3 months frozen. Reheat before serving.
And that’s it! With the right cut of pork and a few simple steps, you can enjoy restaurant-quality sausage at home. Experiment with different spice blends like Italian, chorizo, bratwurst, and more.
FAQs About Pork and Sausage
What’s the difference between pork butt and shoulder?
There is no difference. They refer to the same cut from the upper portion of the front leg.
Can I use other meats besides pork?
Yes. Beef chuck or brisket work well. Chicken, turkey, or fish can also be used. Adjust fat ratio accordingly.
Do I need special equipment to make sausage?
A meat grinder is very helpful, but you can also hand chop the meat. A sausage stuffer makes filling casings easier.
How do I know when the sausage is fully cooked?
Sausage should always reach 160°F internally before eating to kill bacteria. Use a meat thermometer to check.
How long does homemade sausage last?
1 week refrigerated, 2-3 months frozen. Freeze sausages with parchment between links to prevent sticking.
The Takeaway on Pork Cuts for Sausage
Choosing the right pork cut is crucial for making tender, flavorful homemade sausage. Pork shoulder or butt is the ideal choice due to its perfect 20-30% fat content. Other good options include picnic shoulder, pork belly, or fatback. Grind the pork coarsely, season to taste, and stuff into casings. Maintain chilled temperatures throughout the process. With the proper techniques and the best pork cuts, you can make professional-quality sausage at home that your family and friends will love.