Sausage making is probably easier than you think. And once you’ve made the basic mixture it wouldn’t be difficult to cook up sausage-based fare to please the gang if you’re entertaining a Super Bowl crowd, or planning tailgating or any other kind of lighthearted dining occasion.

Michael Ruhlman and Brian Polcyn have developed an original recipe for The Associated Press, a caramelized onion and fresh marjoram pork sausage mixture. It can be used to make conventional sausages, or prepared loose. You could cook the sausage meat as breakfast or sandwich patties, use with pasta, add it to soup or grill it. It would also make a fine stuffing.

The sausage mixture will keep in the refrigerator for three days, or, well-wrapped, in the freezer for about a month. If you do not wish to make as much sausage as the recipe produces, the recipe can easily be halved.

Here’s the basic recipe:

Caramelized Onion and Fresh Marjoram Sausage

— 5 pounds fresh pork shoulder butt, diced into 1-inch cubes (see note)

— 3 tablespoons kosher salt

— 5 tablespoons fresh marjoram, finely chopped and tightly packed

— 1 tablespoon fresh garlic, minced

— 2 teaspoons freshly ground black pepper

— 1 cup ice water

— 1 cup caramelized onions (recipe below)

Combine all ingredients except water and onions; toss by hand to distribute seasonings. Grind mixture through 1/4-inch (medium) plate into a bowl set in ice. Place mixture in bowl of stand mixer; add onions and water. Paddle or mix until liquid is incorporated and the mixture has developed a uniform, tacky appearance, about 2 minutes on medium speed. Cook a small portion, taste and adjust seasoning, if necessary.

Number of servings varies, based on method of use.

Note: If you do not have a meat grinder or meat-grinding attachment to a stand mixer, order pre-ground pork from your butcher; just make sure to specify 25 to 30 percent fat. The authors do not recommend a food processor as an alternative for this type of sausage because they say it produces meat with more of a paste-like consistency, which does not create a pleasing end-product texture.

Caramelized Onions

— 2 large Spanish onions, finely cut, julienne-style

— 2 tablespoons butter

Melt butter in thick-bottomed pan that has a tight-fitting lid. Add onions and sweat gently, covered, over medium heat. When onions are soft, about 5 minutes, remove lid and turn heat to high, stirring constantly, to caramelize the natural sugars. When onions are deep-brown in color, 10 to 15 minutes, remove from heat and allow to cool. When chilled, place onions on cutting board and finely chop for sausage.

Nutrition information per 4-ounce (1/2 cup) sausage serving: 290 cal., 22 g total fat (8 g saturated), 85 mg chol., 620 mg sodium, 2 g carbo., 20 g pro., 0 g fiber.

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Sausage and Pasta Toss

(Start to finish 20 to 30 minutes)

— 1 tablespoon olive oil

— 1 pound sausage

— 28-ounce can diced tomatoes

— 2 teaspoons dried oregano

— 12-ounce jar roasted red peppers, drained and cut into 1/4-inch-thick strips

— 1 pound penne, cooked, drained, kept warm

— 1/4 cup fresh basil, finely sliced

— Freshly grated Parmesan cheese, to taste

Heat olive oil in heavy, large skillet over medium-high heat. Add sausage; saute until browned, breaking up with fork, about 4 minutes. Add diced tomatoes, dried oregano and roasted red peppers. Cook for 2 minutes or until thoroughly heated, stirring frequently. Toss with penne and basil, thinly sliced. Top with freshly grated Parmesan cheese.

Makes 4 to 6 servings.

— AP recipe developed by Michael Ruhlman and Brian Polcyn, courtesy of the National Pork Board.