Quick and Easy Pork Sausage (2024)

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Quick and Easy Pork Sausage – You only need a handful of simple staple ingredients to make sausages from scratch. This version features no casing! It doesn’t get any easier than these. Simply mix, shape, and cook.

When it comes to my household, we love a good meat-and-potatoes style dinner. These sausages are the perfect main event! It’s easy to mix fun flavors into the recipe to switch it up, and they’re super freezer-friendly. Make a big batch and have an easy dinner any night of the week.

This recipe is really similar to a style of sausage you’ll see all the time in a Romanian household like mine. No casing to fuss around with- just a simple meat mixture hand-formed into delicious little sausages.

Ingredients

• Ground pork – You can mix in other ground meats like lean beef, chicken, or turkey.
• Breadcrumbs – I used panko. Italian or regular breadcrumbs will work too.
• Egg – Use a large egg, eggs are needed to bind everything together.
• Garlic – As much or little as you like!
• Thyme – I used dried. If you use fresh, double the amount called for.
• Parsley – Fresh is best for parsley.
• Salt and pepper – Season to taste.
• Olive oil – To cook the sausages. Canola, sunflower, safflower, or avocado oils will work too.

How to make pork sausages

1. Mix the ingredients: Excluding the oil, add all the ingredients to a large bowl and mix until everything is well incorporated. Divide the mixture into 16 portions, and roll each portion into a small sausage.
2. Cook the sausages: Heat the oil in a skillet over medium-low heat. Fry each sausage for 12-15 minutes, turning every few minutes, until browned on all sides.

What else can I mix into my sausage?

This recipe is, as the title declares, “quick and easy”. This is the best way to make homemade sausages with plenty of flavor and just a few ingredients. Sausages are fantastic because you can use up spices in your pantry, or even some fresh ingredients from the fridge. Need help with ideas? Give these a try:

• Fresh herbs: oregano, rosemary, basil, sage
• Hot peppers; fresh or dried
• Spices: Get creative! Curry, chili powder, nutmeg, etc.
• Onion or leeks
• Shredded apple
• Shredded cheese
• Bacon

How to serve pork sausage

I served these sausages with colcannon, a classic Irish side of mashed potatoes and cabbage. It was a huge hit! Four of us managed to clear out every last sausage and scraped the bowl of potatoes clean. Of course, we each had a dollop of mustard on our plates for dipping the sausages. So good!

Looking for some inspiration to serve your homemade sausages? I have some ideas for you:

• Skillet Green Beans
• Avocado Tomato Salad
• Crockpot Mashed Potatoes
• Garlic Herb Red Potato Salad
• Buttermilk Biscuits
• Fast and Easy No Knead Bread

How to store leftovers

Transfer leftover sausages to an airtight container or sealable freezer bag. They’ll last 3-4 days in the fridge. You can reheat them in the microwave, in a skillet over medium-low heat, or in the oven at 400F for 10-15 minutes.

Freezing

Nothing freezes better than a recipe like this! You can freeze these sausages raw or cooked. Feel free to double or triple the recipe, store extras in the freezer, and take them out as needed.

To freeze raw or cooked sausages, arrange them on a large baking sheet lined with parchment paper. Lay a sheet of plastic wrap over the sausages. Freeze them like this for 2 hours, then transfer them all to a large freezer bag.

Make sure, whether they’re raw or cooked, to let the sausages thaw fully before cooking them. This will ensure they will cook or reheat evenly without drying out.

Try your homemade sausage in these recipes:

• Sausage Egg Breakfast Rolls
• Baked Sausage and Apples Sheet Pan Dinner
• Sausage Tortellini Soup
• Creamy Sausage Mushroom Pasta
• Sausage Pepper Pasta