| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 4 to 8 servings |
| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 4 to 8 servings |
Ingredients
- 1/2 large portobello mushroom, stem and gills removed, small diced
- Kosher salt
- 8 ounces sharp Cheddar, small diced (about 1 cup)
- 2 1/2 pounds pork butt, cut into medium-large pieces (See Cook’s Note)
- 1 tablespoon freshly ground pepper
- 1 teaspoon dried sage
- 1/2 cup whole milk, cold
- Pretzel buns, for serving
- Coarse ground mustard, for serving
Instructions
- Season the mushroom with 1 teaspoon salt and set aside in a bowl in the refrigerator to allow it to release any moisture. Put the Cheddar and pork on 2 quarter-sheet trays and freeze just until firm, about 1 hour.
- Using a stand mixer fitted with the coarse grind attachment, grind the pork into the bowl of the stand mixer. Add 1 tablespoon salt, the pepper and sage and toss to combine. If the meat feels warm, place it in the freezer for a few minutes until it cools. Switch to the fine grind attachment and regrind the meat mixture. Add the milk and mushrooms to the meat mixture and switch to the paddle attachment. Mix until evenly dispersed. Add the Cheddar and stir until combined.
- Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
- Bring a 6-quart saucepan full of water to a boil. Divide the meat mixture into 8 equal portions or use a 1-cup ice cream scoop to measure out eight portions. Using plastic wrap as the casing, roll each portion of meat into a 6- to 7-inch sausage link. Twist the ends tightly and wrap a second piece of plastic wrap around each sausage to prevent water from getting in. Place the sausages in the boiling water and cook until the outsides turn whitish and set up, about 6 minutes. Remove from the water, take off the plastic wrap and place on the prepared baking sheet. Bake the sausages until golden brown and firm to the touch, 15 to 20 minutes.
- Place on a bun, top with mustard, and enjoy.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 406 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 35 g |
| Cholesterol | 123 mg |
| Sodium | 529 mg |
| Serving Size | 1 of 6 servings |
| Calories | 406 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 35 g |
| Cholesterol | 123 mg |
| Sodium | 529 mg |
Reviews
My sister and I made this for dinner for our families last night and it was REALLY tasty. It also got us thinking about some different ingredients we could use in making this sausage. Tonight we made it with spinach, feta (instead of cheddar), roasted red peppers, onion, fresh garlic, and portobello mushrooms. It was amazing. My 8 year old son couldn’t stop eating it. Damaris-thanks for such a great and accessible recipe that will give us lots of opportunities to “experiment” in the kitchen!
Made this for “the big game” and it was fantastic! First, the bad: we had smoke flying from the KitchenAid, because the meat froze too hard; an hour was too long for the roughly 1.5” cubes of pork. Now the good: everything else! The sausages had a delicious meaty taste, savory sausagicity. We had the depicted recipe on Sunday, and on Monday we added sautéed onions and jarred red peppers: even better! This recipe is a keeper, for sure. Thanks Damaris, and say “hi” to Terra!
I’m so excited I can make homemade sausage so easy! My dad can’t wait for me to get started. I love you Damaris, Thank you!:D
Great recipe for a “quick sausage” fix. I added 2 chopped jalapeño’s and garlic as I like spicy sausages! Great recipe and method
can i just say that i love watching damaris! she’s so fun to watch!! 🙂 my husband likes sausage and will try to make this soon!
These turned out very well, even with my substitution of button mushrooms for the portabellos. I also made them a bit smaller (10 instead of 8) and they seemed the right size. I’d never made sausages before and our guests were very impressed. I also used ground pork from the farmer’s market and I thought they were pretty good. I really enjoy Damaris; I watch her every Sunday morning with my cappuccino!
Great recipe! Hubby and I made this yesterday. We ground our own pork and went by the recipe. Will be making this again.
Wow! I sure enjoyed this recipe! I also used ground pork I picked up at the store and it worked great. We baked these in the oven, but I hope to try grilling them next time – YUM!
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Very Tasty! My links came out a little thick for my buns, so next time I will try it with less than the 1 cup scoop. Very good recipe to add many different flavors.