We love nothing more than firing up the grill for a recipe that packs serious heat, and Patton’s Hot Sausage delivers just that. This spicy classic draws from bold American traditions, blending fiery flavors with simple ingredients to create a crowd-pleaser that’s perfect for backyard barbecues or weeknight dinners.
In our kitchen, we’ve tweaked this recipe to balance spice and savoriness, making it easy for anyone to whip up. Whether you’re a heat seeker or just want to add zest to your meals, our take on Patton’s Hot Sausage promises authentic taste that’ll keep you coming back for more.
Ingredients
In our Patton’s Hot Sausage recipe, we carefully select high-quality ingredients to capture that authentic, spicy flavor profile inspired by American culinary traditions. We’ve organized the list below in the order they’re used during preparation, with specific measurements and prep notes for precision and ease.
Meat and Base Ingredients
- 2 pounds ground pork (we recommend using 80% lean for the perfect balance of fat and flavor; keep it chilled until mixing to maintain texture)
- 1/2 cup cold water (helps bind the mixture and distribute spices evenly)
Spices and Seasonings
- *2 tablespoons paprika (provides a smoky base; opt for smoked paprika for added depth)
- *1 tablespoon cayenne pepper (delivers the signature heat; adjust to 2 teaspoons for a milder version if needed)
- 1 tablespoon garlic powder (or 3 cloves fresh garlic, minced, for a more vibrant punch)
- 2 teaspoons kosher salt (enhances overall savoriness; we use this early to season the meat thoroughly)
- 1 teaspoon freshly ground black pepper (adds a subtle kick; grind it just before use for maximum aroma)
- 1 teaspoon dried oregano (infuses herbal notes; crush it between your fingers for better release of flavors)
Additional Flavor Enhancers
- 1/2 teaspoon crushed red pepper flakes (for an extra layer of heat; these are added midway to build complexity)
- Optional: 1/4 cup finely chopped fresh parsley (stir in for a fresh, herbaceous finish if preparing for a barbecue)
This selection ensures our Patton’s Hot Sausage achieves a bold, zesty taste that’s both accessible and exciting, perfect for any cooking level.
Tools and Equipment
Having gathered our high-quality ingredients for Patton’s Hot Sausage, we now turn to the essential tools and equipment that make preparation straightforward and efficient. These items help us achieve the perfect texture and spice balance while ensuring safety and precision in our kitchen.
Essential Tools List
We recommend the following tools, organized by their role in the recipe process:
- Large Mixing Bowl: A sturdy, 4-quart bowl for thoroughly combining the ground pork and spices; this ensures even distribution of flavors without spills.
- Measuring Cups and Spoons: Accurate stainless-steel sets for measuring ingredients like the 1/2 cup of cold water and spices; precision here is key to maintaining the recipe’s bold, zesty profile.
- Meat Grinder or Food Processor: If your ground pork isn’t pre-ground, use a high-quality grinder with a fine plate to achieve the ideal consistency; we prefer models with adjustable settings for control.
- Sausage Stuffer and Casings: A manual or electric stuffer paired with natural hog casings for forming links; this tool transforms our mixture into authentic, juicy sausages ready for grilling.
- Cutting Board and Sharp Knife: A durable wooden board and a 8-inch chef’s knife for any minor prep, such as chopping optional fresh parsley; sharp edges make quick work of herbs without bruising.
Additional Equipment for Safety and Efficiency
To elevate our cooking experience with Patton’s Hot Sausage, consider these supportive items:
- Digital Kitchen Scale: Useful for weighing the 2 pounds of ground pork accurately; helps avoid inconsistencies that could affect the final spice intensity.
- Gloves and Apron: Disposable food-grade gloves to handle raw meat safely, paired with a protective apron to keep our workspace clean during mixing and stuffing.
- Refrigerator or Cooler: For chilling the sausage mixture before cooking, ensuring it firms up and retains its spicy savoriness.
By using these tools, we guarantee that every step from mixing to forming enhances the authentic taste of Patton’s Hot Sausage, making it a go-to for flavorful meals.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, we guide you through the straightforward steps to craft Patton’s Hot Sausage, ensuring a bold, zesty flavor that’s perfect for any occasion.
Prepare the Ingredients
Before mixing, we start by prepping our ingredients to guarantee even flavor distribution and optimal texture. Begin by measuring out the spices accurately: in a small bowl, combine 2 tablespoons paprika, 1 tablespoon cayenne pepper, 1 tablespoon garlic powder, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon oregano, and 1 teaspoon crushed red pepper flakes for that signature spicy kick. Next, ensure the 2 pounds ground pork is cold and fresh—place it in the refrigerator if needed to maintain its quality. Measure 1/2 cup cold water and, if using, finely chop 2 tablespoons fresh parsley for added freshness. This preparation sets the stage for a harmonious blend of spices that will deliver an authentic, fiery taste in every bite.
Mix the Sausage
With ingredients prepped, we move to mixing, which is key to achieving a uniform and succulent texture. In a large mixing bowl, add the 2 pounds ground pork and pour in the 1/2 cup cold water to keep the mixture moist and easy to handle. Sprinkle in the prepared spice blend—paprika, cayenne pepper, garlic powder, kosher salt, black pepper, oregano, and crushed red pepper flakes—along with the chopped parsley if desired. Using clean hands or a sturdy spoon, mix everything thoroughly for about 2-3 minutes until the spices are evenly distributed and the mixture feels sticky yet cohesive. We recommend wearing gloves for this step to avoid any spicy residue on your skin, resulting in a well-integrated flavor profile that promises a tantalizing aroma and mouthwatering heat.
Stuff the Casings
We stuff the casings to form the sausages, transforming the mixture into perfectly shaped links ready for cooking. If using a sausage stuffer, attach the casing to the nozzle and carefully fill it with the pork mixture, ensuring not to overstuff to prevent bursting—aim for a gentle, even pressure as you go. Alternatively, if using a food processor or manual method, divide the mixture into portions and shape by hand into patties or links about 6 inches long. Work in a cool environment to maintain freshness, and twist the casings every 6 inches to create individual sausages. This step yields plump, irresistibly textured links that lock in the spicy essence of Patton’s Hot Sausage for an authentic grilling experience.
Cook the Sausage
Finally, we cook the sausages to bring out their full flavor, achieving a crispy exterior and juicy interior that highlights the spicy profile. Preheat your grill or skillet to medium-high heat (around 375°F) and place the stuffed sausages on the surface, cooking for 10-15 minutes and turning occasionally until they reach an internal temperature of 160°F—use a digital kitchen scale for precise monitoring if needed. As they sizzle, you’ll notice the irresistible aroma of smoked spices filling the air, with the cayenne and paprika creating a golden-brown crust that contrasts the tender, flavorful inside. For added versatility, you can bake them in the oven at 375°F for 20-25 minutes or simmer in a pan with a splash of water for 10 minutes then sear; always let them rest for 5 minutes before serving to enhance the bold, savory taste that makes Patton’s Hot Sausage a crowd-pleaser.
Make-Ahead and Storage
One of the beauties of our Patton’s Hot Sausage recipe lies in its flexibility for busy schedules. We often prepare batches in advance to lock in that bold, spicy flavor while saving time on weeknights or for spontaneous barbecues. Below, we break down the make-ahead process and storage tips to keep your sausages fresh, aromatic, and ready to deliver their zesty kick.
Make-Ahead Instructions
To streamline your cooking routine, we suggest preparing the sausage mixture or fully formed links ahead of time. This allows the spices to meld, enhancing the savory depth and heat that make Patton’s Hot Sausage so irresistible.
- Mix the Sausage in Advance: Start by combining your ground pork and spices as detailed in the preparation section. Once mixed, portion the mixture into airtight containers. We recommend doing this up to 24 hours ahead to let flavors intensify, resulting in a more vibrant, mouthwatering taste.
- Form and Stuff Sausages Early: If you’re stuffing casings, shape your links and place them on a parchment-lined baking sheet. Refrigerate them uncovered for 1 to 2 hours to firm up—this step helps maintain that perfect juicy texture when you cook them later.
- Freeze Unstuffed Mixture: For longer make-ahead options, divide the raw mixture into patties or logs. Wrap tightly in plastic wrap or freezer-safe bags to preserve the fresh, peppery aroma and prevent freezer burn.
Storage Guidelines
Proper storage is key to maintaining the spicy essence and safety of Patton’s Hot Sausage. We always emphasize using high-quality, airtight containers to extend shelf life and ensure your sausages remain flavorful.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Store cooked sausages in an airtight container in the fridge. This keeps the crispy exterior and juicy interior intact, with spices retaining their bold heat. Uncooked mixtures should be used within 1 day to avoid spoilage. |
| Freezing | Up to 3 months | Freeze raw or cooked sausages in vacuum-sealed bags or heavy-duty freezer wrap. This method locks in the aromatic blend of cayenne and paprika, preventing flavor loss. Always label with the date for easy tracking. |
| Thawing | 24 hours | Thaw frozen sausages in the refrigerator overnight. Never thaw at room temperature to avoid bacterial growth, ensuring your sausages stay safe and deliver that authentic, fiery taste. |
When you’re ready to enjoy, reheat cooked sausages in a skillet over medium heat until warmed through, allowing the spicy notes to revive fully. This approach keeps Patton’s Hot Sausage a go-to favorite for effortless, flavorful meals.
Conclusion
We’ve crafted Patton’s Hot Sausage as a versatile favorite that brings bold flavors to your table. It’s more than a recipe; it’s our go-to for creating memorable meals that impress family and friends.
By trying it you’ll discover how simple tweaks can turn everyday ingredients into something extraordinary. We’re confident this will become a staple in your kitchen sparking creativity and satisfaction with every bite.
Frequently Asked Questions
What is Patton’s Hot Sausage?
Patton’s Hot Sausage is a spicy recipe inspired by American culinary traditions, perfect for barbecues or weeknight meals. It features a balanced blend of spices and ground pork for a bold, zesty flavor that’s accessible for all skill levels, appealing to heat lovers and those seeking added zest.
What ingredients are needed for Patton’s Hot Sausage?
Key ingredients include 2 pounds of ground pork, 1/2 cup of cold water, and spices like paprika, cayenne pepper, garlic powder, kosher salt, black pepper, and oregano. Optional additions such as crushed red pepper flakes and fresh parsley enhance the flavor, ensuring a bold, authentic taste.
What tools are required to make Patton’s Hot Sausage?
Essential tools include a large mixing bowl, measuring cups and spoons, a meat grinder or food processor, a sausage stuffer with casings, and a cutting board with a sharp knife. For safety, use a digital kitchen scale, gloves, an apron, and a refrigerator to achieve the perfect texture and spice balance.
How do I prepare Patton’s Hot Sausage?
Start by mixing ground pork with spices for a uniform texture, then stuff into casings to form links. Cook using your preferred method to get a crispy exterior and juicy interior. Let the sausages rest before serving to enhance flavor. Accurate measuring and fresh ingredients ensure the best results.
Can I make Patton’s Hot Sausage ahead of time?
Yes, prepare the mixture up to 24 hours in advance or form and stuff sausages early. This allows flavors to develop, making it ideal for busy schedules. For longer storage, freeze the unstuffed mixture for up to 3 months, then thaw and cook as needed.
How should I store Patton’s Hot Sausage?
Refrigerate uncooked sausages for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator before cooking. For cooked sausages, reheat in a skillet to maintain their spicy notes and juicy texture, ensuring safety and optimal flavor.
Is Patton’s Hot Sausage suitable for beginners?
Absolutely, the recipe is designed for all cooking levels with simple steps and adjustable spice levels. Clear instructions on mixing, stuffing, and cooking make it easy, while high-quality ingredients ensure great results even for first-timers. Start with the basic version for confidence.