Raw Pork Sausage

Instructions

1. In a large mixing bowl, combine the ground pork, salt, black pepper, paprika, sage, thyme, and red pepper flakes (if using). Mix the ingredients thoroughly using your hands or a wooden spoon until well incorporated.

2. Pour the ice water into the mixture, one tablespoon at a time, while continuing to mix. The ice water helps keep the sausage moist and enhances the flavors.

3. If using casings, rinse them thoroughly under cold water. Place the casings in a bowl of warm water to soften them before use.

4. Prepare your sausage stuffer or piping bag with a large nozzle attached. If using casings, carefully slide the casing onto the stuffer nozzle. Leave enough length to tie the casing once filled.

5. Start feeding the sausage mixture into the stuffer, pushing it down gently to avoid air pockets. Slowly fill the casing with the sausage mixture, allowing it to coil naturally as you go.

6. Once the casing is filled, twist it into links by pinching and twisting at regular intervals. Alternatively, shape the sausage mixture into patties if preferred.

7. To cook the raw pork sausage, you can grill, bake, or pan-fry them according to your preference. Make sure the sausages are cooked through to an internal temperature of 160°F (71°C) before serving.

8. Serve the Raw Pork Sausage hot off the grill with a side of homemade mustard, pickles, and fresh bread. Enjoy the delightful flavors and savor the satisfaction of creating your own delicious sausages from scratch.