How to Make Sausages with Chefs Dan Barber and Paul Hargrove

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey reduces fat content while still providing protein.

casings

🥗Healthier: collagen casings

💰Cheaper: no casings

Collagen casings are easier to work with and more affordable.

Prepare the meat by grinding it finely.

Mix the ground meat with spices, salt, and herbs until well combined.

Chop garlic and onion finely, then add to the meat mixture.

If using, soak the casings in water to soften them.

Stuff the meat mixture into the casings using a sausage stuffer or funnel.

Twist the sausages into links, tying off the ends with kitchen twine.

Prick the sausages with a fork to release air bubbles.

Refrigerate the sausages for at least an hour to firm up.

Preheat the grill or skillet over medium heat.

Cook the sausages until browned and cooked through, about 15-20 minutes.

Serve hot with sides or in a bun.

Cooking Techniques

Spice Level: