Ham Sausage Recipe Ideas for Delicious Homemade Meals

Welcome to a delicious journey into the world of homemade sausages! If you’ve ever wondered how to make your own ham sausage from scratch, you’re in the right place.

This recipe combines the smoky, savory flavor of ham with a perfect blend of spices to create a sausage that’s juicy, flavorful, and incredibly satisfying. Making your own sausage allows you to control the ingredients, ensuring freshness and quality that you just can’t get from store-bought varieties.

Whether you’re a seasoned home cook or just starting out, this recipe is straightforward and fun to prepare.

Imagine slicing into a sausage bursting with rich, smoky ham flavor, a hint of herbs, and a touch of spice that wakes up your taste buds. It’s perfect for breakfast, lunch, or dinner, and makes a wonderful addition to sandwiches, pasta dishes, or even on its own as a hearty snack.

Plus, making sausage at home is a great way to impress your family and guests with a homemade touch that’s truly special.

Why You’ll Love This Recipe

This ham sausage recipe is a fantastic blend of simplicity and flavor. You don’t need fancy equipment or exotic ingredients, just quality ham, a handful of spices, and a little bit of patience.

The result is a sausage that’s moist, tender, and packed with the perfect balance of smoky and savory notes.

One of the best parts about making your own sausage is the ability to customize it. Want it spicier?

Add more chili flakes. Prefer a milder taste?

Dial back the pepper and add a touch more garlic. This recipe is versatile and forgiving, making it ideal for cooks of all skill levels.

Also, homemade sausages are preservative-free and let you avoid unnecessary fillers and additives. You’ll love the wholesome, authentic taste that homemade ham sausage delivers every time.

Ingredients

• 1 lb (450g) cooked ham, finely chopped or ground
• 1/2 lb (225g) pork shoulder, ground (for fat and texture)
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp ground nutmeg
• 1 tsp dried thyme
• 1 tbsp brown sugar
• 1/4 cup ice-cold water
• Sausage casings (natural or synthetic, optional)

Equipment

• Meat grinder or food processor for grinding ham and pork
• Mixing bowls
• Sharp knife for chopping
• Sausage stuffer (optional, for casing)
• Measuring spoons
• Plastic wrap or airtight container for chilling
• Frying pan or grill for cooking

Instructions

1. Prepare the meats: If you haven’t purchased pre-ground ham and pork shoulder, start by chopping the cooked ham and pork shoulder into small chunks. Chill the meat in the refrigerator for at least 30 minutes before grinding. Cold meat grinds better and helps the fat bind.
2. Grind the meats: Using a meat grinder or food processor, grind the ham and pork shoulder together until you get a coarse but uniform mixture. Avoid over-processing to maintain good texture.
3. Mix the spices: In a large mixing bowl, combine salt, black pepper, smoked paprika, nutmeg, thyme, and brown sugar. Add the minced garlic and mix well to distribute the flavors evenly.
4. Add the ground meat: Place the ground ham and pork into the bowl with the spices. Pour in the ice-cold water slowly while mixing with your hands or a spoon. This helps the sausage stay juicy and bind together.
5. Test the seasoning: Take a small amount of the sausage mixture and fry it in a pan until cooked through. Taste and adjust the seasoning if necessary, adding more salt, pepper, or spices to your preference.
6. Stuff the sausage (optional): If using casings, soak them in warm water for about 30 minutes, then rinse thoroughly. Using a sausage stuffer, carefully fill the casings with the meat mixture, twisting or tying off each sausage at your desired length.
7. Chill the sausages: Place the sausages on a tray, cover with plastic wrap, and refrigerate for at least 2 hours to allow the flavors to meld and the sausage to firm up.
8. Cook the sausages: Fry, grill, or bake the sausages over medium heat until browned and cooked through (internal temperature of 160°F/71°C). Turn regularly to ensure even cooking and avoid burning.
9. Serve and enjoy: Slice, plate, and savor your homemade ham sausage!

Tips & Variations

“For a smokier flavor, consider adding a few drops of liquid smoke or using smoked paprika. If you want a spicier sausage, incorporate chili flakes or cayenne pepper.

To keep your sausage moist, make sure to not overwork the meat mixture.”

• Make it spicy: Add 1/2 tsp chili flakes or cayenne pepper.
• Herbal twist: Substitute thyme with rosemary or sage for a new flavor dimension.
• Cheese addition: Mix in small cubes of sharp cheddar or gouda for cheesy sausage bites.
• Caseless alternative: Form the mixture into patties instead of stuffing into casings for easier cooking.
• Storage tip: Sausages freeze well. Store uncooked sausages in airtight bags in the freezer for up to 3 months.

Nutrition Facts

Serving Suggestions

This homemade ham sausage pairs wonderfully with a variety of dishes. For a classic breakfast, serve alongside scrambled eggs and toast or cook into a savory hash with potatoes and onions.

It’s also fantastic sliced and added to pasta sauces, casseroles, or soups to impart a smoky richness.

For a quick and tasty lunch, try it in a crusty sandwich with mustard, lettuce, and pickles. Grill the sausages and serve with sautéed peppers and onions in a warm bun for a delicious sausage sandwich.

Don’t forget a side of tangy coleslaw or a fresh green salad to balance the richness.

Conclusion

Making your own ham sausage at home is a rewarding experience that yields delicious, fresh results. With simple ingredients and easy-to-follow steps, you can enjoy sausages free from preservatives and full of natural flavor.

This recipe’s flexibility allows you to tailor the spices and herbs to suit your taste, making it a perfect staple for your kitchen.

Whether you’re cooking for family, friends, or just yourself, homemade ham sausage adds a special, homemade touch to any meal. So gather your ingredients, roll up your sleeves, and get ready to savor the rich, smoky goodness of your very own sausage creation.

Happy cooking!

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