Pork Chicken Sausages - Steynsburg Pork

Pork

Pork & Chicken Sausages

INGREDIENTS

(Makes ~10 medium sausages)

500g (1.1 lb) ground pork (80/20 lean-to-fat ratio for moisture)
500g (1.1 lb) ground chicken (skin-on for extra juiciness)
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder (or 2 fresh cloves, minced)
1 tsp smoked paprika
½ tsp ground fennel seeds (optional, for a subtle Italian touch)
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme or 1 tsp dried thyme
½ cup ice-cold water (keeps the mixture moist)
Natural hog casings (optional, if stuffing into links)

STEP 1

Prep the Meat

Make sure both pork and chicken are very cold, almost chilled. This helps keep the fat from melting and ensures a juicy sausage.

STEP 2

Season the Mixture

In a large mixing bowl, combine pork, chicken, salt, pepper, garlic powder, smoked paprika, fennel, parsley, thyme, and cold water.
Mix gently but thoroughly until the mixture becomes slightly sticky.

Pro tip: Over-mixing can make sausages tough, so stop once the ingredients are evenly combined.

STEP 3

Stuff the Sausages (Optional)

Rinse and soak the natural hog casings in warm water.
Use a sausage stuffer or piping bag to fill the casings, making even links.
Twist every 5–6 inches to form individual sausages.
If you prefer patty-style sausages, simply shape the mixture into patties instead.

STEP 4

Rest the Sausages

Refrigerate for at least 1 hour (or overnight). This allows the flavors to develop and the texture to firm up.

STEP 5

Cook & Serve

Grill or Pan-Fry: Cook over medium heat for 8–10 minutes, turning frequently until browned and cooked through (internal temp 74°C / 165°F).
Oven: Bake at 190°C / 375°F for 20–25 minutes.

Flavor Variations

Italian Style: Add 1 tsp oregano, ½ tsp red chili flakes, and ¼ cup grated Parmesan.
Breakfast Sausage: Add 1 tsp sage, ½ tsp nutmeg, and a drizzle of maple syrup.
Spicy: Double the paprika and add 1 tsp cayenne pepper for a bold kick.

Printable Recipe Cards