Easy Amish Pork Sausage Recipe You Will Love
When it comes to food, our goal is to raise and grow the best, nutrient dense food possible. After spending months raising quality pork on the homestead, using a pre-mixed package seasoning seemed counterproductive. While I have tried many recipes, this sausage pork recipe shared by my Amish neighbor is our favorite! It uses just a few basic ingredients, creating a savory flavor with no fillers or mystery ingredients. It’s a back-to-basics approach that brings real, homemade goodness to your table, and once you try it, you may never go back to the packaged mixes again.
What you’ll love about this recipe:
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What Makes this Amish Sausage Pork Recipe Special?
As we get to know our Amish neighbors, we are privileged to learn more about their way of life. While I can’t speak for all Amish, our neighbors grind all of their meat and pressure can it for long-term preservation. As you imagine, that means they are putting up huge amounts of sausage to feed their large families! Their original recipe shared with me makes 100 pounds of sausage! Since most of us don’t preserve sausage in those quantities I have reduced this recipe to a more manageable 25 pounds of ground pork.
My favorite thing about this fantastic recipe is it used basic pantry staples. There is nothing in this recipe that is hard to find, or that you can’t use in the kitchen in other ways. Despite it’s simplicity, it’s become our favorite recipe! It’s easy to make, full of flavor, and keeps the whole sausage-making process straightforward and approachable.
Start with Quality Ground Pork
Here on the homestead, we raise and butcher our own livestock. While meat processing is not hard, it is meticulous work. By processing our own meat at home, we take the time to get the most out of the animals we harvest. Not only do we use every part of the meat we possible can, we also make lard from the pork fat, and feed the scraps to the chickens.
Even if you don’t raise your own pork, you can make your own sausage! Buying meat in bulk is less expensive at wholesale clubs. Purchasing sausage by the pound at my local grocery store costs about $5 a pound. However, buying a cut of pork called the Boston Butt, also known as the pork shoulder at your local wholesale club is priced at under $2.00 a pound!
Looking for higher-quality meat? Some farmers will raise a pig for you and deliver it to the processor. There you choose exactly the cuts you want. Choose a whole or half hog! Be aware, most processors use package mixes for the sausage they make due to volume of meat they process. Normally they will portion all the ground pork for meals; instead, request a bulk portion set aside for making your own sausage.
Need to Grind Your Own?
Grinding your own meat is easy with the right equipment! Learn more about choosing a meat grinder, how to grind and package your fresh ground meat in this comprehensive post.
Please note, while I add fat to my ground venison, I don’t add fat to my ground pork. Pork tends to have the right lean-to-fat ratio on it’s own.
Ingredients You’ll Need
How to Make Amish Pork Sausage Step-By-Step
Seasoning blend mixed together.- Seasoning blend evenly poured over the ground pork.
- Kneading seasoning into ground pork.
PRO Tip!
Before portioning the sausage, cook a small amount to taste it!
Now’s the time to make flavor adjustments before packaging.
- Scale, cup. regular mouth canning ring, game bags, and a sealing device.
- A regular mouth canning ring keeps the game bag open while you fill.
- Use a canning funnel and tongs to fill the game bag.
- The bag is sealed with a sealing device.
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The Perfect Sausage Pork Recipe
We love this recipe and come back to it again and again. It’s a versatile, all-purpose blend that works just as well in savory dinners as it does on the breakfast table. Shape it into patties, form it into links, or cook it as bulk sausage; it’s delicious every time. The seasoning is just right, giving you plenty of flavor without overpowering the dishes you add it to. It’s proof that simple recipes, like those treasured in Amish kitchens, don’t lack flavor one bit.
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FAQ
This recipe is perfect for so many recipes! Since it has an understated savory flavor, the flavor of the meat won’t overwhelm your dishes. Use it in lasagna and spaghetti. Use on pizza. Make breakfast patties, or make into link sausage. Make sausage gravy!
I cook in a cast iron skillet on the stove at medium-high heat. Cook thoroughly. While it’s hard to test with a thermometer, it should be cooked to 160 degrees.
Amish Pork Sausage
Equipment
- Meat grinder
Ingredients
- 25 pounds ground pork
- ½ cup salt heaping
- 2 ½ tablespoons ground mustard
- 1 ¾ tablespoons black pepper
- ½ tablespoon cayenne pepper
- ½ tablespoon garlic powder
Instructions
- Grind the Meat: To make this homemade sausage you will first need to grind your pork. We prefer using the 3/16" grinder plate (medium plate). If you plan to use a grinder with the sausage stuffer attachment to make sausage links, you may want to grind the pork using the 3/8" plate first (the coarse plate). Once you switch to stuffing the sausage, you can switch to the smaller plate, however since the meat will go through the grinder twice, the coarse plate will keep your meat from being over-ground. Please note: Always follow the instructions of your meat grinder.
- Mix the Seasonings: In a small bowl, mix the seasonings. Add a heaping 1/2 cup salt, 2 1/2 tablespoons ground mustard, 1 3/4 tablespoons black pepper, 1/2 tablespoon cayenne pepper, and 1/2 tablespoon garlic powder. Mix until completely blended.
- Once the seasonings are mixed, sprinkle the seasoning blend over the ground pork. Mix thoroughly. I like to use my hands to knead the seasonings into the ground pork. If you are doing this in batches, mix portions of each batch together to ensure the seasoning is thoroughly mixed throughout the pork
- Optional: If you prefer, you can refrigerate the pork sausage for a few hours or overnight to allow the flavors to meld throughout the pork. I never do, as I don't have the space in the refrigerator to store the sausage in this way. Regardless, my Amish Pork sausage always taste delicious!
- Portion Sausage for Freezing: Once mixed, portion the sausage how you plan to use it. We use game bags that are available in one or two-pound bags. For our family size, 1-pound packages work best for us.
- Freeze: Once your Amish pork sausage is packaged and labeled, place the bags in a single layer throughout your freezer. Avoid stacking or crowding them together, as this can overwhelm your freezer and slow down the freezing process. Spreading them out helps the sausage freeze quickly and evenly, preserving both texture and flavor.
Get my favorite sausage-making supplies in our Amazon shop!Nutrition
About the Author: Barbra-Sue Kowalski grew up on a small hobby farm. She was always drawn to farm life, however, she was stuck in an urban life far from her roots. Barbra-Sue was a single mom for 13 years, raising her 3 children on her own. She met Philip in 2018 and they married in 2021. Between the two of them, they have 5 grown children and 7 grandchildren. These empty nesters are following their dreams! As they both turn 50, they are building their off-grid homestead to live the life that they dream about. Learn more about Philip and Barbra-Sue here. Contact them here. To leave a comment on this post, please scroll down.
This simple savory pork sausage recipe is so easy to make! The flavor is delicious but not overpowering, making it perfect for any dish! A family favorite!