Ingredients
Equipment
Method
- Cut the pork shoulder and pork fat into 1-inch cubes, then spread them on a baking sheet and freeze for 30 minutes. This firms up the meat and fat for better grinding texture.
- Mix the smoked paprika, cayenne, black pepper, salt, thyme, red pepper flakes, onion powder, and allspice in a small bowl. Stir thoroughly to distribute the spices evenly.
- Run the chilled pork and fat through a meat grinder fitted with a medium plate, or pulse in a food processor until coarsely ground. Work in small batches if using food processor, pulsing just 8 to 10 times per batch.
- Add the spice mixture, minced garlic, and cold water to the ground meat in a large bowl. Use your hands to mix everything together for about 2 minutes, squeezing and folding to distribute seasonings evenly.
- Pinch off a small piece of the sausage mixture and cook it in a hot skillet for 1 to 2 minutes. Taste and adjust the seasonings in the raw mixture if needed.
- Form the mixture into 6 equal patties about 1/2 inch thick, or shape into logs if you prefer link-style sausage. If using casings, stuff according to package instructions, tying off links every 5 to 6 inches.
- Place the shaped sausages on a plate and refrigerate uncovered for at least 1 hour, or up to 24 hours. This allows seasonings to meld and firms up the texture.
- Heat the vegetable oil in a cast iron skillet over medium-high heat until shimmering. Add the sausage patties or links and cook for 4 to 5 minutes per side, until deeply browned and the internal temperature reaches 160°F.
- Let the sausage rest for 5 minutes after cooking before slicing to allow juices to redistribute throughout the meat.
Notes
Make a double batch and freeze half the uncooked sausage for up to 3 months. Shape them, freeze on a baking sheet until solid, then transfer to a freezer bag. Store cooked sausage in refrigerator for up to 4 days. Keep everything cold during grinding and mixing for best texture. Use meat thermometer to ensure internal temperature reaches 160°F.