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.
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!
PrintHomemade Breakfast Sausage
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
- 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.
- 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!
Joy says
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.