Ham sausage is a delicious way to enjoy the rich flavors of cured pork in a versatile and easy-to-make dish. Whether you’re looking to elevate your breakfast or add a savory twist to your dinner, homemade ham sausage offers a satisfying alternative to store-bought options. We love how simple ingredients come together to create a flavorful sausage that’s perfect for grilling, frying, or adding to your favorite recipes.
Making ham sausage at home lets us control the seasoning and quality, ensuring every bite is packed with the perfect balance of smoky, salty, and slightly sweet notes. Plus, it’s a fun way to experiment with flavors and customize the sausage to suit our taste. Let’s dive into this straightforward recipe that brings classic ham sausage right to our kitchen table.
Ingredients
To craft our delicious ham sausage, we rely on fresh, quality ingredients that enhance both flavor and texture. Below are the essential components that ensure our homemade sausage turns out perfect every time.
Meat and Sausage Components
- 2 pounds of ground ham — the star ingredient providing rich, smoky flavor
- 1/2 pound of ground pork fat — adds moisture and juiciness
- 1/4 cup cold water — helps bind the mixture and keeps it tender
Spices and Seasonings
Careful seasoning is key to a flavorful ham sausage. We use a balanced blend of spices:
| Spice | Quantity | Purpose |
|---|---|---|
| Kosher salt | 1 tablespoon | Enhances overall taste |
| Ground black pepper | 1 teaspoon | Adds mild heat and depth |
| Garlic powder | 1 teaspoon | Provides savory undertones |
| Paprika | 1 teaspoon | Adds smoky sweetness and color |
| Mustard seed | 1 teaspoon | Brightens flavor with tanginess |
Additional Ingredients
- 1 teaspoon sugar — balances saltiness and enhances browning
- 1/4 teaspoon curing salt (optional) — ensures safe preservation and color
- Natural hog casings — for stuffing the sausage, soaked and rinsed before use
With these high-quality ingredients in hand, we’re ready to move forward with creating a savory and tender ham sausage that will impress every palate.
Equipment Needed
To craft our homemade ham sausage with precision and ease, having the right equipment is essential. Each tool plays a vital role in ensuring the sausage mixture is blended properly, stuffed evenly, and cooked to perfection.
Essential Tools for Making Ham Sausage
- Meat Grinder
A sturdy meat grinder allows us to grind ground ham and pork fat finely to achieve the perfect texture. Use a medium or coarse grinding plate depending on your preference.
- Mixing Bowl
A large stainless steel or glass bowl is perfect for combining the meat blends and spices evenly.
- Sausage Stuffer
Whether manual or electric, a sausage stuffer helps us fill the natural hog casings without air pockets, ensuring uniform sausages.
- Measuring Spoons
Precision is key especially for spices like salt, pepper, garlic powder, and curing salts to maintain the flavor balance and safety.
- Sharp Knife
We use this to trim the fat and meat, preparing it for grinding.
- Kitchen Scale
Accurate measurement of ingredients like 2 pounds of ground ham and 1/2 pound of pork fat is crucial for consistent taste and texture.
- Clean Towels or Plastic Wrap
These keep our workstation tidy and help in resting the sausage mixture before stuffing.
Additional Helpful Items:
| Equipment | Purpose |
|---|---|
| Food Thermometer | To check sausage doneness for safe cooking |
| Casings Soaking Bowl | For soaking and rinsing natural hog casings |
| Sharp Scissors | For cutting casings to desired length |
Pro Tip: Always clean and sanitize all equipment thoroughly before and after use to maintain hygiene and prevent contamination.
By assembling this equipment kit, we set the stage to create our ham sausage recipe with maximum control and delightful results.
Prep Work
Before diving into making our ham sausage, proper preparation is key to ensuring a flavorful and perfectly textured result. Let’s get our ingredients and spices ready with precision.
Preparing the Ham and Sausage Meat
We start by preparing the base meats. Use 2 pounds of ground ham and 1/2 pound of ground pork fat to achieve the ideal balance of flavor and moisture. Keep the meat chilled before grinding for easier processing and a better sausage texture.
- Trim any excess sinew or gristle from the ham to avoid unwanted chewiness.
- If not pre-ground, run the ham and pork fat through a meat grinder fitted with a medium-coarse plate. Grind the pork fat separately to distribute moisture properly.
- Once ground, combine both meats in a large cold mixing bowl to keep everything at the right temperature before seasoning.
Measuring and Mixing Spices
Accurate spice measuring ensures consistency and the bold taste we want in our ham sausage. Here are the exact amounts we use to balance savory, smoky, and slightly tangy notes:
| Spice | Amount | Purpose |
|---|---|---|
| Kosher Salt | 2 teaspoons | Enhances flavor, acts as preservative |
| Black Pepper | 1 teaspoon | Adds mild heat and depth |
| Garlic Powder | 1 teaspoon | Imparts aromatic pungency |
| Paprika | 1 tablespoon | Adds color and subtle sweetness |
| Mustard Seed (ground) | 1/2 teaspoon | Provides a warm, tangy kick |
| Sugar | 1 teaspoon | Balances saltiness |
| Curing Salt (optional) | 1/4 teaspoon | Preserves color and safety |
We measure each spice with precision using measuring spoons. Combine all spices in a small bowl and mix thoroughly before adding to the meat mixture.
Pro tip: Mix the ground spices first to ensure even distribution, then sprinkle them gently over the meat. Use clean hands or a spatula to fold the spices into the meat, mixing just until evenly incorporated to avoid overworking the proteins.
With the ham, fat, and spice blend ready, we are set to create a deliciously seasoned home-cooked ham sausage packed with flavor and perfect texture.
Instructions
Follow these detailed steps to create our delicious ham sausage from scratch. Each stage ensures the perfect blend of flavors and texture for a truly homemade experience.
Making the Sausage Mixture
- Chill the ground ham and pork fat in the fridge for at least 30 minutes to maintain optimal texture during mixing.
- In a large mixing bowl, combine:
- 2 lbs of chilled ground ham
- ½ lb of chilled ground pork fat
- Add the spice blend, measuring accurately for balanced flavor:
| Spice | Quantity |
|---|---|
| Kosher Salt | 1½ tablespoons |
| Black Pepper | 1 teaspoon |
| Garlic Powder | 2 teaspoons |
| Paprika | 1 tablespoon |
| Mustard Seed | 1 teaspoon |
| Sugar | 1 teaspoon |
| Optional Curing Salt | ¼ teaspoon (if using) |
- Mix the meat and spices thoroughly using your hands or a sturdy spoon until evenly distributed. Pro tip: Fold and knead the mixture several times to develop a uniform texture and flavor.
- Cover the bowl and refrigerate for 1 hour to allow the seasonings to meld into the meat.
Stuffing the Sausage Casings
- Soak natural hog casings in warm water for 30 minutes before use. Rinse thoroughly inside and out.
- Attach the sausage stuffer to your meat grinder or use a standalone stuffer.
- Fit the prepared casing onto the stuffer nozzle, leaving a 6-inch overhang for tying.
- Slowly fill the casing with the meat mixture, applying gentle pressure to avoid air pockets.
- Use a pin or needle to prick any visible air bubbles in the casing.
- Tie off the open end of the casing securely with kitchen twine.
Forming the Sausages
- Decide your desired sausage length; commonly 6 to 8 inches works well.
- Twist the filled casing at intervals to separate individual links.
- Alternate the direction of each twist to lock the links in place securely.
- Use sharp scissors to trim excess casing.
- Lay the formed sausages on a parchment-lined tray. Refrigerate for at least 2 hours before cooking or freezing.
By carefully following these instructions, we ensure our ham sausage recipe turns out savory, juicy, and tender every time.
Cooking Directions
Follow these precise cooking directions to prepare our homemade ham sausage to perfection. Whether you prefer pan frying, baking, or grilling, we’ll guide you step-by-step to achieve a flavorful and juicy result every time.
Pan Frying the Ham Sausage
- Preheat a skillet over medium heat. Use a heavy-bottomed pan or cast iron for even cooking.
- Add a small amount of neutral oil (like vegetable or canola) to prevent sticking.
- Place the ham sausage links gently into the pan, leaving space between each.
- Cook for 4–5 minutes per side, turning occasionally until the sausages develop a rich golden-brown crust.
- Use a meat thermometer to check the internal temperature. It should reach 160°F (71°C) for safe consumption.
- Once cooked, transfer sausages to a paper towel-lined plate to absorb excess oil.
- Let rest for 2-3 minutes before serving to allow juices to redistribute.
Baking the Sausage
- Preheat the oven to 375°F (190°C).
- Arrange the ham sausage links on a rimmed baking sheet lined with parchment paper or a lightly greased rack.
- Bake for 20–25 minutes, turning the sausages halfway through cooking to ensure even browning.
- Confirm doneness with a meat thermometer reading 160°F (71°C) internally.
- Remove from oven and let the sausages rest on a plate covered loosely with foil for 3 minutes.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Oven Preheat | 375°F (190°C) | — | Consistent medium heat |
| Baking Time | — | 20–25 minutes | Turn halfway for even cooking |
| Internal Temp | 160°F (71°C) | — | Safe pork cooking temperature |
| Resting Time | — | 3 minutes | Juices redistribute for flavor |
Grilling Instructions
- Preheat the grill to medium heat, approximately 350°F (175°C).
- Lightly oil the grill grates to prevent sticking.
- Place the ham sausage links directly on the grill, ensuring enough space between each link.
- Grill for 12–15 minutes total, turning every 3–4 minutes to brown all sides evenly.
- Check for an internal temperature of 160°F (71°C) to ensure they are fully cooked.
- Remove from grill and let rest for 3 minutes before serving.
- Enjoy the slightly smoky flavor enhanced by the grilling process.
By mastering these cooking techniques, we can enjoy perfectly cooked ham sausage every time, rich in flavor and wonderfully juicy.
Storage and Make-Ahead Tips
Proper storage and preparation ensure our homemade ham sausage stays fresh and flavorful for every meal. Let’s explore the best ways to refrigerate and freeze our sausage to maintain its quality.
Refrigeration Guidelines
To keep our ham sausage fresh after making or cooking it, follow these key steps:
- Cool the sausages completely to room temperature before refrigeration.
- Wrap the sausages tightly in plastic wrap or store them in an airtight container. This preserves moisture and prevents absorption of other odors.
- Store the sausages in the coldest part of the refrigerator at or below 40°F (4°C).
- Consume fresh or cooked sausages within 3 to 4 days for optimal taste and safety.
| Storage Method | Maximum Duration | Temperature |
|---|---|---|
| Fresh/Cooked in fridge | 3 to 4 days | Below 40°F (4°C) |
Freezing Instructions
Freezing ham sausage is ideal for making a batch ahead and extending shelf life without sacrificing flavor or texture.
- Wrap each sausage link or an entire batch tightly in plastic wrap.
- Place the wrapped sausages in a heavy-duty freezer bag or an airtight container to prevent freezer burn.
- Label with the date and contents for easy tracking.
- For best quality, freeze at 0°F (-18°C) or lower and use within 2 to 3 months.
| Freezing Step | Details |
|---|---|
| Wrapping | Plastic wrap tightly around sausages |
| Packaging | Airtight freezer bag or container |
| Storage Temperature | 0°F (-18°C) or lower |
| Recommended Storage Time | 2 to 3 months |
| Thawing | Transfer to fridge overnight before cooking |
“Remember that freezing preserves safety but can slightly affect texture over long periods.” By following these storage and make-ahead tips, we can enjoy our ham sausage whenever the craving hits with fresh, juicy taste intact.
Serving Suggestions
Our ham sausage recipe creates a versatile base for many delicious meals. Here are several creative ways to enjoy your homemade ham sausages:
Classic Breakfast Plate
- Slice the sausages into rounds.
- Pan fry until golden brown and cooked through.
- Serve alongside scrambled eggs, crispy hash browns, and buttered toast.
This hearty combo brings out the savory, smoky flavor of the ham sausage, making breakfast rich and satisfying.
Sandwich Delight
- Grill or pan fry whole links.
- Place them in a soft hoagie or brioche bun.
- Add toppings like sautéed onions, grilled peppers, mustard, or your favorite barbecue sauce.
This keeps the sausage juicy and adds layers of flavor for a quick, tasty lunch or dinner.
Hearty Pasta Toss
- Cut sausages into bite-sized pieces.
- Brown in a skillet, then mix into your preferred pasta with marinara or creamy Alfredo sauce.
- Garnish with fresh basil or grated Parmesan cheese.
This turns your homemade sausage into a flavorful protein that elevates any pasta dish.
Savory Skewers
- Cut sausages into chunks and thread onto skewers alternately with bell peppers, onions, and cherry tomatoes.
- Grill until the vegetables are charred and sausage is cooked to 160°F (71°C).
Serve with a side of rice or couscous for an easy entertaining option.
| Serving Style | Preparation | Flavor Highlight | Best Accompaniment |
|---|---|---|---|
| Classic Breakfast | Pan-fried slices | Smoky, savory | Eggs, hash browns, toast |
| Sandwich Delight | Grilled whole links | Juicy, robust | Grilled onions, mustard, BBQ sauce |
| Hearty Pasta Toss | Bite-sized browned sausage pieces | Rich, meaty | Tomato or cream sauces, Parmesan |
| Savory Skewers | Grilled sausage and veggies on skewers | Charred, smoky, fresh vegetable colors | Rice, couscous |
Pro Tip
For maximum flavor, serve your homemade ham sausage hot and freshly cooked. Pair with sides that complement its rich taste without overpowering — simple pan veggies or a light salad work wonders.
By exploring these varied serving methods, we unlock the full potential of our flavorful ham sausages, turning them into crowd-pleasing dishes any time of day.
Conclusion
Making ham sausage at home is a rewarding experience that lets us tailor flavors and textures exactly how we like. With the right ingredients, tools, and techniques, crafting delicious, juicy sausages becomes straightforward and enjoyable.
By mastering this recipe and cooking methods, we open the door to countless meal possibilities that highlight the rich taste of homemade ham sausage. Whether for breakfast, lunch, or dinner, these sausages bring a satisfying, savory touch to any dish.
Frequently Asked Questions
What are the main ingredients needed for homemade ham sausage?
The key ingredients are 2 pounds of ground ham, 1/2 pound of ground pork fat, kosher salt, black pepper, garlic powder, paprika, mustard seed, and optional sugar and curing salt. Natural hog casings are used for stuffing.
What equipment do I need to make ham sausage at home?
You will need a meat grinder, mixing bowl, sausage stuffer, measuring spoons, sharp knife, kitchen scale, and optionally a food thermometer, casings soaking bowl, and sharp scissors for best results.
How do I prepare the meat before making the sausage?
Keep the meat chilled, trim excess sinew from the ham, and grind pork fat separately for better moisture distribution. Make sure spices are measured accurately and mixed evenly throughout the meat.
How do I stuff and form the ham sausages?
Soak the hog casings in water, then use the sausage stuffer to fill them with the meat mixture. Form individual links by twisting at intervals, and refrigerate sausages before cooking or freezing.
What are the best methods to cook homemade ham sausage?
Pan-frying, baking, and grilling all work well. Cook sausages until they reach an internal temperature of 160°F (71°C), turning as needed for even cooking and to ensure they stay juicy.
How should I store homemade ham sausage?
Refrigerate sausages wrapped tightly in the coldest part of the fridge for 3 to 4 days. For longer storage, freeze them tightly wrapped in airtight containers for 2 to 3 months at 0°F (-18°C) or lower.
Can I customize the seasoning in the homemade ham sausage?
Yes! One of the benefits of making ham sausage at home is controlling the seasoning. You can adjust spices like paprika, garlic powder, and mustard seed to suit your personal taste.
What are some serving ideas for homemade ham sausage?
Try serving with scrambled eggs and hash browns for breakfast, in sandwiches, with pasta, or as grilled skewers with vegetables. Serving the sausage hot and fresh enhances its rich flavor.
Is it important to clean the equipment before making sausage?
Absolutely. Cleaning and sanitizing all equipment before and after use is critical to maintain hygiene and prevent contamination while making homemade sausage.
Can I freeze raw homemade ham sausage?
Yes, raw ham sausages can be frozen. Wrap them tightly in airtight containers or freezer bags, label with the date, and thaw overnight in the fridge before cooking.