Eat Better! Let’s Make Homemade Sausage! |
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Eat Better! Let’s Make Homemade Sausage!

Let's make homemade sausage!

Why Make Sausage?

Have you ever wandered into the meat section at the grocery store, gone to pick up some breakfast sausage and all of a sudden cringed at the random ingredients on the back label? Yea me too. Today we are going to talk about taking control of your food even more and making sure we don’t have those sneaky ingredients that might make you sick.

There are lots of reasons to make your own sausage! Maybe you’re eating keto or Whole30 and you want to avoid sneaky sugars. Maybe you’re trying to eat whole foods only and you want to avoid fillers. Or maybe, like us, you buy pastured meat in bulk (from Restoration Farms)  and it’s cheaper to get plain ground meat and mix in the seasonings yourself. Well you’re in luck – making sausage is easy!

The basic recipe is super straight forward. Pork, salt, pepper, a bit of water, and one more ingredient if you like. Most ethnic sausages are only adding one additional ingredient to salt and pepper.  Breakfast sausage uses sage, Italian sausage uses fennel, polish sausage uses marjoram. You can always use more ingredients if you like, but we were amazed at the simple deliciousness of sticking with the basic recipe.

Homemade Sausage!

Breakfast Sausage

1 pound ground pork, defrosted (as high quality as possible)

3/4 teaspoon sage

2 teaspoons salt

1 teaspoon pepper

1 tablespoon water

  1. Add all ingredients to a bowl
  2. Gently knead until combined. Only knead as much as is necessary
  3. Cook up a patty to check seasoning measurements and enjoy! You can increase or decrease seasonings to your taste!

Notes:

  • The water helps to keep the meat soft. Play with the ratio. You don’t want it to be actually watery, but the water helps keep things nice and tender so you don’t end up with hockey pucks.
  • Don’t overmix the meat mixture, this will cause the protein structure to tighten up and become tough. Just gently mix the seasonings in and you’re good to go.
  • Feel free to adjust the measurements to your liking. Garlic powder, onion powder, and chili flake in 1/2 tsp increments are good starting points.
  • As mentioned above all you need to do to make another sausage is change the one ingredient. If you want Italian sausage for dinner tonight just add fennel instead of sage and you are good to go!

Can't wait for it to be done!

Bulk Meat

If  you’re near Houston and looking for a good price on ground pork for making sausage, check out Restoration Farms. The Schnakenburgs have amazing heritage breed pastured pork! It’s delicious and definitely an amazing addition to your diet.

Have you ever made your own sausage? How did it come out? Let us know!

Make it a tasty day,

Daniel

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