Rub Yer Links

Homemade Sausage Without the Fancy Toys

There’s a myth floating around out there.

It says you need a grinder.
A stuffer.
Casings.
Hooks hanging in your garage like you’ve opened a European butcher shop.

You don’t.

You can make legit, juicy, cheddar-loaded sausage links in your own kitchen… with plastic wrap and a pot of boiling water.

No special equipment.
No complicated techniques.
No excuses.

Just pork, Rub Yer Meat, and a little commitment.

Let’s make sausage the backyard way.

Why This Recipe Works

Traditional sausage uses casings to hold everything together.

We’re using plastic wrap to shape and set the links, then finishing them in butter for that golden crust.

The boiling step firms up the sausage and locks in the shape. The sear builds flavor and texture.

It’s simple.
It’s effective.
And it tastes like you worked way harder than you actually did.

Ingredients

• 1 lb ground pork loin/back fat (50/50 or close to it)
• 2 tablespoons Rub Yer Meat BBQ Rub
• ¼ cup shredded cheddar

You can grind your own pork if you want. You can buy it already ground. Either works. We’re not here to gatekeep meat.

The key is fat. That 50/50 loin-to-back-fat blend keeps things juicy and flavorful. Lean sausage is just sadness in link form.

Step 1: Mix It Like You Mean It

In a large bowl, combine:

• Ground pork
• Rub Yer Meat BBQ Rub
• Shredded cheddar

Mix thoroughly until the rub and cheese are evenly distributed throughout the meat.

Don’t be timid. You want everything fully incorporated so every bite hits with flavor.

This is where Rub Yer Meat does its thing. Smoky. Savory. Slightly sweet. A little kick. It turns basic pork into something that tastes intentional.

Step 2: Form the Links (No Casings Required)

Lay out a sheet of plastic wrap.

Scoop a portion of the sausage mixture onto the wrap and shape it into a link. Think classic breakfast sausage size, but this is an all-purpose sausage, so adjust thickness based on how you plan to use it.

Roll the sausage tightly in the plastic wrap.

Twist the ends and tie them off so the link is snug and compact. You want it firm, like it knows it has a job to do.

Repeat until all the mixture is used.

Congratulations. You just made sausage links without a stuffer.

Step 3: Boil to Set the Shape

Bring a pot of water to a gentle boil.

Carefully lower the wrapped sausage links into the water.

Boil for 10 to 15 minutes.

This step sets the structure and cooks the sausage most of the way through. It’s what allows you to skip casings entirely and still get that classic link shape.

Remove from the water and let them cool slightly.

Step 4: Unwrap & Sear in Butter

Once cool enough to handle, remove the plastic wrap.

Heat a skillet over medium heat and add a generous amount of butter.

Sear the sausage links until golden brown on all sides.

The butter builds that crust. The cheese inside melts into little pockets of goodness. The rub caramelizes slightly and deepens in flavor.

You’re looking for a rich golden exterior with a firm, juicy interior.

At this point, it smells like you should probably make more.

How to Customize Your Sausage

This recipe is intentionally simple.

It’s a base.

From here you can:

• Skip the cheddar for a classic all-purpose sausage
• Add diced jalapeños for heat
• Mix in maple syrup for a breakfast twist
• Add fresh herbs for an Italian-style vibe
• Smoke them instead of searing for backyard bragging rights

Rub Yer Meat provides the backbone. You build the personality.

How to Serve It

These links can go just about anywhere:

• Breakfast plates with eggs and hash browns
• Biscuits and gravy
• Sliced into pasta
• On a toasted bun
• Chopped into queso
• Or straight from the skillet while standing at the stove

We’re not judging.

Why This Matters

Making sausage at home feels like leveling up.

But it doesn’t need to be complicated.

You don’t need expensive attachments.
You don’t need to turn your kitchen into a processing plant.
You just need good meat and a rub that pulls its weight.

Rub Yer Meat was built to do exactly that.

If you’re ready to roll your own links and upgrade your meat game, grab a bottle below.

Now go ahead.

Rub it.
Roll it.
Brown it in butter.

And tell people you “make your own sausage” like it’s no big deal. 😏🔥