Okay, let’s get into it. I’ve been wanting to try making my own sausage for a while now, and I finally gave it a shot. I decided to go with a mild sausage recipe, and I used Legg’s seasoning mix to make it easier. I have to say, I was pleasantly surprised with how it turned out!
First things first, I gathered all my ingredients. Here’s what I used:
- 2 pounds of ground pork – I picked this up from my local butcher. I asked for a slightly fatty mix, since fat equals flavor, right?
- 1/2 cup of cold water – Straight from the tap, nothing fancy here. I made sure it was really cold, though.
- One package of Legg’s mild sausage seasoning mix – The star of the show! This stuff is supposed to have all the right spices.
Once I had everything together, I got to work. I dumped the ground pork into a big mixing bowl. Then, I added the Legg’s seasoning mix. I poured in that half cup of cold water, too.
Now came the fun part – mixing! I rolled up my sleeves and dug right in. I mixed everything together with my hands, making sure the seasoning and water were evenly distributed throughout the meat. It took a few minutes to get it all nice and combined. This is not a bad thing to get the right texture.
After mixing, I felt the urge to taste-test. Even though I know some folks are scared of raw meat, I took a tiny pinch, fried it up in a pan, and gave it a taste. I was checking for the seasoning balance, you know? It was pretty good, but I felt it could use a tiny bit more salt. So I added just a pinch more, mixed it in, and did another taste test. Perfect!
Forming the Sausage
With the seasoning sorted, it was time to shape the sausage. Now, I didn’t have a sausage stuffer, so I went with simple patties. I grabbed a handful of the meat mixture and formed it into a patty, about half an inch thick. I repeated this until all the meat was used up.
Once all the patties were formed, I got a large skillet heating on the stove over medium heat. I added a little bit of oil to the pan, just enough to coat the bottom. When the oil was hot, I carefully placed the sausage patties in the skillet. I made sure not to overcrowd the pan, so I cooked them in batches.
I let the patties cook for about 5-7 minutes per side, until they were nicely browned and cooked through. I used a meat thermometer to double-check that the internal temperature reached 160°F. Safety first, always!
When the first batch was done, I took them out of the pan and set them aside on a plate. I repeated the process with the remaining patties until they were all cooked.
And that’s it! My homemade mild sausage was ready to eat. I served them up with some eggs and toast for a hearty breakfast. They were a big hit with the family! The flavor was spot on, thanks to that Legg’s seasoning mix. It had a nice balance of savory and just a hint of sweetness. I can confidently say it’s a success.
Honestly, making your own sausage is way easier than I thought. And it’s kind of fun, too. I’m already thinking about what kind of sausage to try next. Maybe something spicy? Or maybe a breakfast sausage with some sage and maple syrup. The possibilities are endless! I will keep you guys updated, of course.
