Simple Homemade Sausage

Name: Simple Homemade Sausage
Yield: makes 1 pound
Ingredients: 1 pound ground pork; 1 teaspoon salt; 1/4 teaspoon fresh-ground black pepper; 2 teaspoons chopped fresh sage leaves or 1 teaspoon dried sage; A pinch of freshly grated nutmeg; A pinch of cayenne

December 20, 2011

Sausage is quite easy to make. This recipe is for sausage meat that won’t be stuffed into a casing. It is good for making patties and meatballs, and for stuffings and pasta sauces. In general, for sausage to have a good texture it should contain 25 to 30 percent fat. Much of this fat is rendered while the sausage cooks, but without it the meat will be dry and lack flavor. It follows that the best ground pork to use is ground from the shoulder, which has more fat than the leg or loin. When made with fresh meat, sausage will keep in the refrigerator for up to a week.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.