Homemade Ham Sausage Recipe

Introduction

This homemade ham sausage is a flavorful, satisfying treat made from a blend of cubed and ground pork infused with savory spices. It’s perfect for those who enjoy crafting their own charcuterie at home with a simple curing and cooking process.

Ingredients

• ¼ cup water, divided
• 6 tsp. salt
• 1 and ½ tsp. Morton Tender Quick Cure
• 2 cloves garlic
• 2 tsp. black pepper
• 3 and ½ lbs. pork, in ½-inch cubes
• 1 and ½ lbs. ground pork

Instructions

1. Step 1: Pour half of the water into a small bowl. Dissolve the salt and cure in it.
2. Step 2: Put the remaining water into a blender and add the garlic. Blend to puree the garlic. Add the pepper to this mixture.
3. Step 3: Place the pork cubes and ground pork into a large bowl. Add both the cure mixture and the garlic-water mixture.
4. Step 4: Mix well using your hands until the meat sticks to your hands. Add more water, 1 teaspoon at a time, if needed to make the mixture sticky. The meat should stick to your inverted hand when done.
5. Step 5: Use a sausage stuffer or the Ham Maker method to shape the sausage. For the Ham Maker, place the meat mixture inside and use the spring-loaded lid to pack it tightly.
6. Step 6: Fill a large pot with water so that when the Ham Maker is placed inside, the water level is slightly above the meat’s surface.
7. Step 7: Heat the water to a low simmer, about 185 to 190°F, or when small, infrequent bubbles appear.
8. Step 8: Submerge the Ham Maker in the simmering water. Insert a thermometer through the top hole into the meat and cook until it reaches an internal temperature of 160°F, about 1.5 to 2 hours.
9. Step 9: Remove the Ham Maker from the pot and refrigerate until completely cool, preferably for a few hours.
10. Step 10: Run the Ham Maker under warm water to loosen the sausage. Remove the thermometer, lid, and spring. Turn the Ham Maker upside down to slide out the ham sausage.
11. Step 11: Slice and serve.

Tips & Variations

• For a milder garlic flavor, reduce the cloves to one or roast them before blending.
• If you don’t have a Ham Maker, tightly wrap the mixture in plastic wrap and simmer in a similar manner.
• Adjust black pepper to taste for a spicier sausage.

Storage

Store the cooked ham sausage wrapped tightly in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months. Reheat gently by steaming or microwaving slices until warmed through.

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 pork with turkey or chicken, but cooking times and texture may vary. Pork provides the best flavor and fat content for traditional ham sausage.

Is the curing process safe at home?

Yes, using Morton Tender Quick Cure and following proper temperatures ensures safe curing and cooking. Always use a reliable thermometer to confirm the internal temperature reaches 160°F.

Homemade Ham Sausage Recipe

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★★★★★

4.7 from 127 reviews

• Author: Cleo
• Total Time: 2 hours 20 minutes plus chilling time (minimum 3 hours recommended)
• Yield: Approximately 5 lbs of ham sausage 1x

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Description

This homemade ham sausage recipe combines cubed and ground pork blended with garlic, black pepper, and a curing mix. The sausage is tightly packed into a Ham Maker and gently cooked in a water bath to achieve a perfectly tender, flavorful ham sausage you can slice and serve. The slow simmering technique ensures a juicy, moist texture with traditional savory notes.

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Ingredients

Scale 1x2x3x

Meat and Cure

• 3 ½ lbs pork, in ½-inch cubes
• 1 ½ lbs ground pork
• 6 tsp salt
• 1 ½ tsp Morton Tender Quick Cure

Flavorings

• 2 cloves garlic
• 2 tsp black pepper
• ¼ cup water, divided

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Instructions

1. Dissolve Cure and Salt: Pour half of the ¼ cup water (2 tablespoons) into a small bowl. Dissolve the 6 teaspoons salt and 1 ½ teaspoons Morton Tender Quick Cure completely in the water.
2. Prepare Garlic-Pepper Mixture: Put the remaining water into a blender along with the 2 cloves of garlic. Blend until the garlic is pureed. Add 2 teaspoons of black pepper and blend briefly to combine.
3. Combine Meat and Mixtures: Place the 3 ½ lbs cubed pork and 1 ½ lbs ground pork into a large bowl. Add the dissolved cure and salt mixture as well as the garlic-pepper water mixture.
4. Mix Meat Thoroughly: Using clean hands, mix the pork, cure, and seasoning mixtures together thoroughly. Continue mixing until the meat mixture becomes sticky and adheres to your hands. If needed, add extra water 1 teaspoon at a time to achieve a sticky, cohesive consistency that sticks to your inverted hand.
5. Pack into Ham Maker: Using a Ham Maker device, place the mixed meat inside. Press the spring-loaded lid firmly to pack the meat tightly and evenly.
6. Prepare Water Bath: Select a large pot and add enough water so that, when the Ham Maker is submerged, the water level comes slightly above the meat surface in the Ham Maker.
7. Heat Water to Simmer: Heat the water on the stovetop to a low simmer, about 185 to 190°F (85 to 88°C). Small, infrequent bubbles indicate the correct temperature—avoid boiling.
8. Cook the Sausage: Submerge the Ham Maker in the simmering water bath. Insert a thermometer into the meat through the hole in the Ham Maker’s top lid. Maintain the simmer until the internal meat temperature reaches 160°F (71°C), which should take about 1.5 to 2 hours.
9. Chill the Ham Sausage: When cooked, remove the Ham Maker from the water and place it in the refrigerator to cool fully. Allow at least a few hours for the ham sausage to chill and firm up completely.
10. Release the Sausage: Once chilled, run the Ham Maker under warm water to loosen the edges of the ham sausage. Remove the thermometer, lid, and spring mechanism.
11. Remove and Slice: Turn the Ham Maker upside down to slide the sausage out gently. Slice the homemade ham sausage and serve as desired.

Notes

• Ensure the water temperature stays steady at a low simmer to prevent overcooking and drying out the sausage.
• Adding water gradually during mixing helps achieve the right sticky texture critical for binding the sausage.
• Chilling the cooked sausage fully is important for achieving clean slices and better texture.
• If you do not have a Ham Maker, you can alternatively use sausage casings and a sausage stuffer.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Sausage
• Method: Stovetop
• Cuisine: American

Keywords: homemade ham sausage, cured sausage, pork sausage, ham maker recipe, slow simmer sausage, homemade cured meat