Coriander Sausage Filling

Three forms of coriander in one sausage. That’s the kind of bold move that separates homemade links from the grocery store stuff.

Whole coriander seeds bring crunch and pops of warm, citrusy flavor. Ground coriander builds a deep, earthy backbone. Fresh cilantro scattered through the mix adds a green, peppery brightness that hits your nose before you even take a bite.

Red pepper flakes and coarse black pepper round out the heat. Mix it all into ground pork shoulder by hand, stuff it into casings, and tie off links with butcher’s twine.

This recipe includes full casing prep instructions, from soaking to filling to linking, so even first-timers can get it done.

Pro Tips

• Keep the pork cold while mixing. Warm fat smears instead of staying in distinct pockets, which kills the texture.
• Run warm water through the casings before loading them onto the nozzle. It makes them pliable and easier to slide.
• Don’t overstuff. Leave a little slack so you can twist and tie the links without bursting.
• Grill, pan-fry, or smoke these. They’re versatile enough for breakfast plates, hoagies, or straight off the grill with mustard.