Homemade Ham Sausage Recipe

Introduction

This homemade ham sausage recipe offers a flavorful and satisfying way to enjoy a classic cured pork treat made right in your own kitchen. Using simple ingredients and a hands-on preparation method, you’ll create a tender and savory sausage perfect for slicing and serving.

Ingredients

• ¼ cup water, divided
• 6 tsp salt
• 1½ tsp Morton Tender Quick Cure
• 2 cloves garlic
• 2 tsp black pepper
• 3½ lbs pork, cut into ½-inch cubes
• 1½ lbs ground pork

Instructions

1. Step 1: Pour half of the water into a small bowl and dissolve the salt and Tender Quick Cure in it.
2. Step 2: Place the remaining water in a blender, add the garlic, and blend until pureed. Stir in the black pepper.
3. Step 3: In a large bowl, combine the pork cubes and ground pork. Add both the cure mixture and the garlic-water mixture.
4. Step 4: Mix everything well with your hands until the meat sticks to your hands. If needed, add more water one teaspoon at a time to make the mixture sticky enough to adhere to your inverted hand.
5. Step 5: Use a sausage stuffer to fill casings or proceed with the Ham Maker method as described below.
6. Step 6: Place the meat mixture into the Ham Maker and use the spring-loaded lid to pack the meat tightly.
7. Step 7: Fill a large pot with enough water so that when you add the Ham Maker, the water level will be slightly above the meat level inside the device.
8. Step 8: Heat the water to a low simmer, about 185 to 190°F (small, infrequent bubbles).
9. Step 9: Submerge the Ham Maker in the water and insert a thermometer into the meat through the top hole. Cook until the internal temperature reaches 160°F, approximately 1.5 to 2 hours.
10. Step 10: Remove the Ham Maker from the water and refrigerate until completely cooled, preferably for a few hours to chill thoroughly.
11. Step 11: Run the Ham Maker under warm water to loosen the sausage.
12. Step 12: Remove the thermometer, lid, and spring. Turn the Ham Maker upside down so the ham sausage slides out.
13. Step 13: Slice and serve your homemade ham sausage.

Tips & Variations

• If you don’t have a Ham Maker, you can use sausage casings and a stuffer to shape the sausage.
• For extra flavor, try adding a teaspoon of smoked paprika or a pinch of cayenne pepper to the spice mix.
• Make sure to mix the meat well until sticky; this helps create a good texture in the finished sausage.
• Use a reliable candy or meat thermometer to monitor the cooking temperature precisely for food safety.

Storage

Store the cooled ham sausage wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to one week. For longer storage, freeze the sausage for up to three months. To reheat, slice and warm gently in a pan or oven until heated through, avoiding drying out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this without a Ham Maker?

Yes, you can use sausage casings and a stuffer to form the sausage or wrap the mixture tightly in plastic wrap before cooking it in a water bath.

Is the curing salt necessary?

Yes, the Morton Tender Quick Cure helps preserve the sausage and develop its characteristic flavor and pink color. It also ensures food safety by preventing harmful bacteria growth.