All articles
Everything on The Practical Link, organised by topic.
Making Sausage
- Homemade Breakfast Sausage Patties: A 1-Kilo Batch — For a balanced 1-kilogram batch, combine 1,000 grams cold ground pork with 18 grams fine salt, 6 grams black pepper, 4 grams rubbed sage, 2 grams dried.
- How to Stuff Sausage Casings Without a Wrestling Match — To stuff sausage casings, keep the seasoned fresh mixture and stuffer parts cold, prepare the casing according to its package directions, and load the.
Cooking Sausage
- How to Cook Fresh Sausage: Pan, Oven, or Grill — Cook fresh sausage gently enough to heat the center before the casing burns.
Storage & Safety
- How to Store Fresh Sausage Safely — Keep raw fresh sausage refrigerated at 40°F (4°C) or below and use or freeze it within 1 to 2 days.