American Farm Style Sausage

Before supermarket sausage became the norm, farm families made batches like this, seasoned just the way they liked and free from anything artificial.

This classic American sausage recipe starts with ground pork shoulder and veal, then gets its distinctive flavor from a carefully balanced spice blend: earthy sage, sweet nutmeg, warm cloves, and subtle mace. Breadcrumbs and water keep the mixture moist and tender, whether you stuff it into casings for links or shape it into patties for the skillet.

The beauty is in the control: you know exactly what goes in, and you can tweak the spices to suit your taste.

Pro Tips

• Keep meat and tools cold to prevent fat from smearing and ensure proper texture
• Cook a test patty before stuffing or shaping the whole batch so you can adjust seasoning
• Freeze patties flat between parchment for easy grab-and-go breakfasts
• Soak casings in cool water for 30 minutes before stuffing to make them pliable