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You are here: Home / Eat Healthy / Breakfast / Homemade sausage

Homemade sausage

July 7, 2014 By Elise 3 Comments This post may contain affiliate links. Please read my disclosure policy for more info.

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Gabriel and I really love sausage – and it’s becomming one of Haddassah’s favorites as well – but we gave up buying sausage from the store. Instead, we make our own gluten-free recipe for homemade sausage.

how to make homemade sausage

If you’re concerned about all the nitrites and nitrates use to preserve commercial sausage, you’ll really love this recipe!

Sausage is really easy to make (We even make our own homemade lunchmeat!), and you’ll find that mixing sausage spices into a pound of ground meat adds very little to your meal prep time, and that extra minute is well worth knowing that your family is getting the best, most nutritious sausage you can get them.

You can use whatever ground meat works best for your family – we love pork, and occasionally use beef, lamb, or turky – and the best part is that you can play around with the leanness/fat content of the meat, and the amounts of seasonings to make it the perfect sausage for you! 

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Homemade Breakfast Sausage

Scale

Ingredients

  • 1 pound a ground meat
  • 1 teaspoon salt
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon pepper
  • pinch of thyme
  • pinch of marjoram
  • pinch of crushed red pepper

 

Instructions

  1. Place ground meat in a large bowl. Sprinkle with seasoning and mix, either with a heavy duty stand mixer, or your hands, until well incorporated – at least two minutes. 
  2. Shape into patties and fry in a skillet over medium heat until nicely browned on the outside, and no longer pink inside. Transfer to paper towels to blot up grease.

Kitchen tip: Mix a quantity a spices together and store in an air tight container. When you’re ready to make sausage, simply add 2 1/4 teaspoons of mix to a pound of ground meat.

Enjoy! 

 

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  1. Joy says

    March 1, 2015 at 7:27 am

    I purchased a pound of ground pork, mixed the seasonings and fried. Unfortunately, the pattie is rubbery. I thought maybe it was because it wasn’t done in the middle, so nuked it for a few seconds in the microwave. However, no nuking this morning and still rubbery. I hate that this isn’t going to work for us, as I am trying to get us free from nitrites/nitrates.

    Reply

Trackbacks

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