Patton’s Hot Sausage is a beloved Southern classic known for its bold flavors and perfect balance of heat and seasoning. This recipe has been passed down through generations, capturing the essence of authentic homemade sausage that’s both spicy and savory. Whether you’re a seasoned cook or just starting out, making Patton’s Hot Sausage at home lets us enjoy that rich, smoky taste without any preservatives or additives.
We love how versatile this sausage is—it’s perfect for breakfast, sandwiches, or adding a kick to your favorite dishes. With just a few simple ingredients and straightforward steps, we can recreate that signature flavor that makes Patton’s Hot Sausage a staple in Southern kitchens. Let’s dive into this flavorful journey and bring a taste of tradition right to our table.
Ingredients
To craft the authentic Patton’s Hot Sausage, gathering the right ingredients is essential. Our selection emphasizes fresh, quality components paired with bold spices that deliver that signature spicy warmth.
Meat and Spices
The foundation of Patton’s Hot Sausage is high-quality meat complemented by a balanced blend of spices. We use freshly ground pork shoulder, which provides the perfect fat content for juiciness and flavor.
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh pork shoulder | 3 lbs | Ground finely |
| Paprika | 2 tablespoons | Adds smoky heat |
| Cayenne pepper | 1 tablespoon | For distinctive fiery spice |
| Crushed red pepper | 1 teaspoon | Enhances the heat |
| Black pepper | 1 teaspoon | Freshly ground for sharpness |
| Salt | 1 tablespoon | Balances flavor |
| Garlic powder | 2 teaspoons | Deepens the savory notes |
Additional Flavorings
To elevate our hot sausage beyond heat alone, we include flavorings that enhance complexity and aroma. These ingredients ensure each bite bursts with authentic Southern character.
- Onion powder – 1 tablespoon, delivers a subtle sweetness and depth
- Sugar – 1 teaspoon, balances spiciness and amplifies flavor layers
- Cold water – ½ cup, used to keep the mixture moist and help combine the ingredients
- Liquid smoke – 1 teaspoon, for a hint of smoky authenticity reminiscent of traditional cooking methods
By blending these bold spices and quality ingredients, the result becomes a Patton’s Hot Sausage that is richly flavored, perfectly seasoned, and deeply satisfying.
Equipment Needed
To craft the authentic Patton’s Hot Sausage at home, having the right tools is as important as selecting fresh ingredients. Proper equipment ensures efficiency, consistency, and the best flavor extraction from the spices and meat.
Essential Tools for Making Patton’s Hot Sausage
- Meat Grinder: We recommend using a heavy-duty electric or manual meat grinder. Freshly ground pork shoulder is the base of our sausage, and grinding the meat at home guarantees optimal texture and freshness.
- Mixing Bowls: Use large, sturdy mixing bowls—preferably stainless steel or glass—to combine the ground pork and spices evenly.
- Measuring Spoons and Cups: Accurate spice measurements are crucial for balancing flavors. Use precise measuring spoons and cups to maintain consistency in the blend of paprika, cayenne, and garlic powder.
- Sharp Knife and Cutting Board: For trimming the pork shoulder, a sharp knife and clean cutting board are essential to prepare the meat before grinding.
- Sausage Stuffer (Optional): If you prefer traditional links, a sausage stuffer helps fill casings easily. However, this step is optional if you plan on forming patties or loose sausage.
- Refrigerator and Cold Storage: Keep your ingredients and prepared sausage chilled before cooking to maintain freshness and food safety.
| Equipment | Purpose | Alternative/Notes |
|---|---|---|
| Meat Grinder | Grind pork shoulder | Manual or electric models |
| Mixing Bowls | Combine meat and spices | Stainless steel or glass |
| Measuring Spoons | Accurately measure spices | Essential for balanced seasoning |
| Sharp Knife | Trim pork shoulder | Must be sharp for clean cuts |
| Cutting Board | Safe prepping surface | Keep separate from other foods |
| Sausage Stuffer (Optional) | Stuff casings for links | Use only if making sausage links |
| Refrigerator | Keep meat and mixture cold | Crucial for food safety |
By gathering this specific equipment, we streamline the process and ensure our homemade Patton’s Hot Sausage gets the rich, flavorful punch it’s known for. Next, we focus on blending those bold spices with the freshly ground pork to capture that unmistakable Southern heat and aroma.
Preparation
To achieve the authentic Patton’s Hot Sausage flavor, following precise steps during Preparation is essential. Let’s break down the process into manageable stages to guarantee a perfectly seasoned and textured sausage.
Preparing the Meat
Start with fresh, high-quality pork shoulder. Trim any excess fat or silver skin to ensure a clean taste and proper binding.
- Cut the pork shoulder into small cubes about 1-inch in size. Keeping the meat cold throughout is critical to maintain texture and food safety.
- Place the cubes into the freezer for 15-20 minutes just until firm but not frozen solid.
- Use a meat grinder fitted with a medium-coarse grinding plate. Grind the chilled pork shoulder twice for the best texture—once to break down and once to refine.
- Transfer ground meat into a large chilled mixing bowl immediately after grinding to keep the temperature low.
Mixing the Spices
Crafting the signature spice blend is where the boldness of Patton’s Hot Sausage develops.
| Spice | Quantity | Flavor Impact |
|---|---|---|
| Paprika | 2 tbsp | Adds smoky warmth and color |
| Cayenne Pepper | 1 tbsp | Provides heat |
| Crushed Red Pepper | 1 tsp | Enhances spicy complexity |
| Black Pepper | 2 tsp | Adds pungency and slight heat |
| Salt | 1 tbsp | Balances flavors and preserves |
| Garlic Powder | 1 tbsp | Delivers savory depth |
| Onion Powder | 2 tsp | Sweet and aromatic notes |
| Sugar | 1 tsp | Balances heat and acidity |
| Liquid Smoke | 1 tsp | Adds smoky undertones |
Tip: Weigh or measure spices accurately to ensure consistency in every batch.
Combining Ingredients
Now we unify the meat and spices to form the rich, spicy sausage.
- Pour the spice mixture evenly over the ground pork.
- Add 1/4 cup of cold water to help distribute the spices and improve juiciness.
- Using your hands or a sturdy spoon, mix thoroughly for 3-4 minutes. The meat should become tacky and hold together well.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight. This allows the flavors to meld and intensify.
Making the Sausage
Now that we have our perfectly seasoned meat mixture, it’s time to transform it into the iconic Patton’s Hot Sausage. Attention to detail in stuffing and shaping ensures the final product’s texture and flavor shine through.
Stuffing the Sausage Casings
To achieve that authentic hot sausage experience, we begin by preparing the casings:
- Rinse natural hog casings thoroughly under cold water to remove excess salt.
- Soak them in warm water for 30 minutes to soften. This step ensures flexibility and prevents tearing.
- Fit your sausage stuffer with the appropriate-sized funnel, usually 20mm for links.
- Slide one end of the soaked casing onto the funnel, leaving a tail to tie off later.
Next, we load the meat mixture into the stuffer. With the machine running:
- Feed the meat slowly into the casing, avoiding air pockets for consistent texture.
- Gently guide the filled casing as it fills—do not overstuff to prevent bursting.
- Once the casing is full, tie off the end firmly with kitchen twine.
This careful process locks in all the bold southern spices and heat we meticulously mixed earlier, preserving the sausage’s juicy and smoky character.
Shaping the Sausages
After stuffing, shaping is crucial for uniform cooking and that classic sausage look:
- Twist the filled casing every 4 to 5 inches to form individual links.
- Alternate the direction of each twist to prevent unraveling during cooking.
- If preferred, leave the sausage as one continuous coil for grilling or pan-frying.
To ensure the best taste and texture, prick any large air bubbles with a needle to release trapped air without letting the juices escape.
| Step | Description | Purpose |
|---|---|---|
| Twisting Links | Every 4-5 inches, alternate twist direction | Creates uniform sausages, prevents unraveling |
| Pricking Air Bubbles | Use a fine needle on trapped air pockets | Avoids bursting, maintains juiciness |
| Optional Coil Shaping | Form continuous coil | Ideal for even grilling or frying |
By following these precise steps in stuffing and shaping, we ensure our Patton’s Hot Sausage delivers an authentic, spicy kick with perfect texture every time.
Cooking Instructions
To enjoy Patton’s Hot Sausage at its flavorful best, mastering the cooking technique is essential. Whether you prefer pan-frying, grilling, or baking, each method brings out the bold spices and smoky depth of this cherished Southern sausage.
Pan-Frying Method
- Preheat a heavy skillet or cast-iron pan over medium heat.
- Add a tablespoon of vegetable oil to the pan, allowing it to heat until shimmering.
- Place the sausages in the pan, making sure not to overcrowd; this ensures even cooking.
- Cook the sausages for 12 to 15 minutes, turning occasionally to brown all sides evenly.
- Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for safe consumption.
- Remove from heat and let rest for 3 to 5 minutes to allow juices to redistribute.
- Serve hot with your favorite sides or in a sandwich.
Grilling Method
- Preheat your grill to medium-high heat (around 375°F to 400°F).
- Lightly oil the grill grates to prevent sticking.
- Place the sausages on the grill, spacing them evenly.
- Grill the sausages for 10 to 12 minutes, turning every 3 minutes to promote even charring.
- Confirm the internal temperature reaches 160°F (71°C) using an instant-read thermometer.
- Remove from grill and cover loosely with foil, resting for 5 minutes.
- Enjoy the smoky flavor enhanced by the open flame grilling.
Baking Method
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
- Arrange sausages evenly spaced on the baking sheet.
- Bake for 25 to 30 minutes, turning sausages halfway through to brown evenly.
- Check that the internal temperature hits 160°F (71°C) before removing.
- Let the sausages rest for a few minutes to lock in moisture.
- Pair with fresh bread or your favorite breakfast fixings.
| Cooking Method | Temperature | Cooking Time | Internal Temp (Safe) |
|---|---|---|---|
| Pan-Frying | Medium heat | 12–15 minutes | 160°F (71°C) |
| Grilling | Medium-high (375°F-400°F) | 10–12 minutes | 160°F (71°C) |
| Baking | 375°F (190°C) | 25–30 minutes | 160°F (71°C) |
Tip: Regardless of method, always use a meat thermometer to confirm that your Patton’s Hot Sausage has reached the perfect safe temperature ensuring juicy, perfectly cooked results every time.
Storage and Serving Suggestions
Proper storage of Patton’s Hot Sausage preserves its bold flavors and maintains food safety. After cooking, allow the sausages to cool to room temperature. Then, follow these steps:
- Refrigeration: Place the cooled sausages in an airtight container or wrap tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 4 days.
- Freezing: For longer storage, wrap sausages individually in plastic wrap, then place them in a freezer-safe zip-top bag. Label with the date. Sausages stay fresh in the freezer for up to 3 months.
Tip: Thaw frozen sausages overnight in the refrigerator before reheating to preserve flavor and texture.
Reheating Patton’s Hot Sausage
To enjoy the sausage without compromising taste and juiciness, use one of these methods:
| Reheating Method | Instructions | Time |
|---|---|---|
| Skillet | Heat a non-stick pan over medium heat. Cook sausages gently, turning until warmed through. | 5 to 7 minutes |
| Oven | Preheat oven to 350°F (175°C). Place sausages on a baking sheet and cover loosely with foil. | 10 to 12 minutes |
| Microwave | Place sausages on a microwave-safe plate. Cover with a microwave-safe lid or wrap. Heat on medium power. | 1 to 2 minutes (check and stir halfway) |
Serving Suggestions
Patton’s Hot Sausage pairs wonderfully with various meals. Here are some of our favorite ways to serve this spicy delight:
- Breakfast: Slice and serve alongside scrambled eggs, grits, and buttery biscuits for a hearty Southern breakfast.
- Sandwiches: Use the sausage links in hoagie rolls or buns. Add sautéed onions, peppers, and a spicy mustard for a classic sandwich.
- Main Course: Serve patties with coleslaw, baked beans, and cornbread for a flavorful dinner.
- Toppings: Crumble cooked sausage over pizza, salads, or pasta dishes to add a smoky, spicy kick.
“The versatility of Patton’s Hot Sausage makes it a staple for any meal,” and these serving options showcase its bold character perfectly.
By following these Storage and Serving Suggestions, we ensure every bite of Patton’s Hot Sausage delivers the authentic Southern heat and robust flavor it’s known for.
Conclusion
Crafting Patton’s Hot Sausage at home brings a taste of Southern tradition straight to our kitchen. With the right ingredients and techniques, we can enjoy a bold, flavorful sausage that’s free from preservatives and full of character. Whether for breakfast or dinner, this recipe offers a delicious way to spice up any meal.
By taking the time to prepare and cook the sausage properly, we ensure every bite is juicy and packed with authentic heat. It’s a rewarding process that connects us to a rich culinary heritage while satisfying our craving for bold flavors. Let’s embrace this recipe and make Patton’s Hot Sausage a staple in our home cooking.
Frequently Asked Questions
What is Patton’s Hot Sausage?
Patton’s Hot Sausage is a traditional Southern dish known for its bold, spicy flavor. Made from freshly ground pork shoulder and a blend of spices like paprika, cayenne, and garlic powder, it offers a rich, smoky taste perfect for various meals.
What ingredients are needed to make Patton’s Hot Sausage?
You’ll need fresh pork shoulder, paprika, cayenne pepper, crushed red pepper, black pepper, salt, garlic powder, onion powder, sugar, cold water, and liquid smoke. These create the signature spicy and smoky flavor.
What equipment is required for making this sausage?
Essential tools include a meat grinder, large mixing bowls, measuring spoons and cups, a sharp knife, cutting board, and optionally a sausage stuffer for making links.
How is the meat prepared for Patton’s Hot Sausage?
The pork shoulder is trimmed, cubed, chilled, then ground twice for optimal texture. The spices are mixed in thoroughly with cold water, and the blend is refrigerated for at least two hours to let flavors meld.
How do you stuff and shape the sausage?
Natural hog casings are rinsed and soaked. The meat mixture is carefully loaded into the stuffer, avoiding air pockets. After stuffing, the sausages are twisted into links and pricked to maintain juiciness.
What are the best cooking methods for Patton’s Hot Sausage?
Patton’s Hot Sausage can be pan-fried (12-15 minutes), grilled (10-12 minutes), or baked (25-30 minutes). The internal temperature should reach 160°F (71°C) for safe and juicy results.
How should Patton’s Hot Sausage be stored after cooking?
Store cooled sausages in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat using a skillet, oven, or microwave for best taste.
What meals pair well with Patton’s Hot Sausage?
This versatile sausage pairs great with breakfast dishes, sandwiches, main courses, and as a flavorful topping for various Southern-style meals.