Sausages Recipe
German · Main course · 50 min total
These homemade sausages are juicy, flavorful, and perfect for grilling or pan-frying. Made with a blend of pork and spices, they're a crowd-pleaser for any meal.
30
min prep
min prep
20
min cook
min cook
6
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 lb ground pork
- 1/2 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp dried marjoram
- 1/4 tsp ground nutmeg
- 1 egg, beaten
- 2 tbsp vegetable oil for frying
- 6 sausage casings (optional)
Instructions
- In a small bowl, soak breadcrumbs in milk for 5 minutes until soft.
- In a large bowl, combine ground pork, ground beef, soaked breadcrumbs, onion, garlic, salt, pepper, paprika, marjoram, nutmeg, and beaten egg. Mix well with your hands until evenly combined.
- If using casings, rinse them thoroughly and soak in water for 30 minutes. Slide a casing onto a sausage stuffer nozzle. Fill the stuffer with the meat mixture and gently fill the casing, twisting into links every 6 inches. If not using casings, shape the mixture into 6 patties or logs.
- Refrigerate sausages for at least 1 hour to firm up.
- Heat oil in a large skillet over medium heat. Cook sausages for 10-12 minutes, turning occasionally, until browned and cooked through (internal temperature 160°F). Alternatively, grill over medium heat for the same time.
- Serve hot with mustard, sauerkraut, or in a bun.
Tips
- For extra flavor, let the sausage mixture rest in the fridge overnight before cooking.
- To check doneness without a thermometer, cut into a sausage; juices should run clear.
- Store cooked sausages in an airtight container in the fridge for up to 4 days.
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