Homemade Freeform Pork Sausages
Prep time
Cook time
Total time
Inactive time: Overnight to marinate the minced pork.
Cooking time will increase if sausages are baked instead of pan-fried.
Yield: Makes 8 sausages (serves 4)
  • 500 grams minced pork (with 10 to 20% fat)
  • 7 grams fine sea salt (1½ teaspoons)
  • 1 clove garlic, peeled and minced
  • 2 tablespoons freshly minced herbs (I used flat-leaf parsley)
  • 1 tablespoon maple syrup
  • ½ to 1 teaspoon chili flakes
  • ½ teaspoon ground black pepper
The Night Before
  1. Combine all the ingredients together in a mixing bowl. Mix well with a spoon or with your clean hands. Cover the bowl with clingfilm and refrigerate overnight.
  1. Take out the sausage mixture from the refrigerator and using your hand, stir and squeeze the sausage mixture until the mixture is slightly sticky. If the sausage mixture is too cold for your hand, set aside for 15 to 30 minutes to let the mixture come to room temperature. Alternatively, mix the sausage mixture with a stand mixer fixed with a paddle attachment on medium speed until the mixture is slightly sticky. Divide the sausage mixture into 8 portions (about 70 grams per sausage).
  2. Line a baking sheet / large plate with parchment paper/silpat.
  3. Take a portion of sausage mixture and form into a ball. Using your dominant hand to hold the meatball, slap it hard against the palm of the other hand several times to compact the meat and to get rid of air pockets.
  4. Roll the ball of sausage mixture between your hands to form a log shape about 1.5-inch (4-cm) thick. You can make it thinner if you like but don't make the sausages too thick otherwise it will be hard to cook the sausage evenly.
  5. Place the shaped sausage onto the lined baking sheet / plate and repeat until all sausages are formed.
  1. Freeze the sausages (without covering them) until they are frozen solid, about 1 hour. Transfer the sausages into a ziploc bag and use the sausages within 3 months.
  1. If the sausages are frozen, thaw the sausages completely (preferably overnight in the refrigerator) before cooking.
  2. Heat a frying pan over medium heat. If your pan is not non-stick, you can add a bit of oil to prevent the meat from sticking to the bottom of the pan.
  3. Add in the sausages in a single layer (without touching each other) and cook for 5 minutes until well-browned. If the bottom is burning, turn the heat down. Flip to the other side and cook for another 5 minutes until browned. Turn the sausages to the sides and cook for 2 to 3 minutes on each side. Serve hot.
  1. Thawed sausages: Preheat oven to 200C / 400F. Place the sausages on a lined baking sheet and bake for 20 to 30 minutes until browned all over and the top a little crispy.
  2. Frozen sausages: No need to preheat the oven. Place the sausages on a lined baking sheet, stick them into the cold oven and turn the oven to 200C / 400F. Bake for 40 to 45 minutes until browned all over and the top a little crispy.
Naggy Notes
- Recipe adapted from Maple-Sage Breakfast Sausage from The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt
Recipe by Foodie Baker at https://www.foodiebaker.com/homemade-freeform-pork-sausages/