Homemade Ham Sausage Recipe

Introduction

Making homemade ham sausage is a rewarding project that yields flavorful, tender sausage without any preservatives. This recipe combines cubed and ground pork with a simple blend of spices and garlic, then uses a Ham Maker for perfect shaping and cooking at home.

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 Morton Tender Quick Cure in it.
2. Step 2: Put the remaining water into a blender, add the garlic, and puree until smooth. Then stir in the black pepper.
3. Step 3: Place the pork cubes and ground pork in a large bowl. Add both the cure mixture and the garlic-water mixture.
4. Step 4: Mix well by hand until the meat sticks to your hands. If needed, add more water one teaspoon at a time to increase stickiness. The mixture should adhere to your inverted hand when ready.
5. Step 5: Pack the meat mixture tightly into the Ham Maker using its spring-loaded lid.
6. Step 6: Fill a large pot with enough water so that when the Ham Maker is placed inside, the water covers the meat level.
7. Step 7: Heat the water to a low simmer, around 185 to 190°F (just small, infrequent bubbles).
8. Step 8: Submerge the Ham Maker in the simmering water. Insert a thermometer into the meat through the top hole and cook until the internal temperature reaches 160°F, about 1.5 to 2 hours.
9. Step 9: Remove the Ham Maker from the pot and chill it in the refrigerator until completely cool, ideally for a few hours.
10. Step 10: Run the Ham Maker under warm water to loosen the sausage, then remove the thermometer, lid, and spring.
11. Step 11: Turn the Ham Maker upside down to slide out the ham sausage. Slice and serve as desired.

Tips & Variations

• For a milder garlic flavor, roast the cloves before blending.
• If you don’t have a Ham Maker, you can stuff the mixture into casings using a sausage stuffer or wrap tightly in plastic wrap and steam.
• Add crushed red pepper flakes for a spicy kick.
• Use a candy or digital thermometer to monitor water and meat temperature accurately.

Storage

Store the ham sausage in the refrigerator for up to 5 days, wrapped tightly to prevent drying. You can also freeze slices in airtight containers for up to 2 months. To reheat, warm gently in a skillet or microwave, avoiding overheating to keep the sausage moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this sausage?

Yes, you can substitute some or all of the pork with veal or beef, but pork is preferred for its fat content and flavor in this recipe.

What is Morton Tender Quick Cure, and can I skip it?

Morton Tender Quick Cure is a curing salt that helps preserve and give color to the meat. Skipping it means the sausage won’t have the same texture or shelf life, so it’s best used as directed.