A simple post for homemade sausage
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At our house, it's something that's risen to the status of staple
It started with breakfast in mind. A wanting for control over ground meat ratio and seasonings turned into a discovery that it can be enjoyed any time of the day. The blend of spices pulling it in any direction I'd like to go.
For traditional morning flavors, a classic combination of sweet and savory. Opting for the blend of natural sugar and aromatic spices like sage, thyme, and fennel. Savory garlic powder and a bit of cayenne for kick.
On the milder side, skip the sage, black pepper, and red pepper flakes, and add a tsp of rosemary instead.
Maybe you're cooking lasagna tonight? Try 1 tsp basil and 1/2 tsp of fennel instead of the sage and red pepper flakes
If your tastes are searching for a hint of sweet, substitute maple syrup, maple sugar, or maple flakes for the sugar
I've discovered the secret to light, and fluffy sausage lies in the blending of meat and spices. If you use a large rubber spatula to gently fold the spices in, as opposed to stirring or smashing, the ground texture is left intact. The final product will be surprisingly light.
Ideas for quick and easy use?
Brown on the stovetop, combining with scrambled eggs and roasted veggies for breakfast wraps. Sprinkle on pizza, add to soups and stews or vegetable dishes when you need a protein boost.
Form into patties and serve with your favorite pancakes
(You get the picture)
Enjoy!
xoxo
~ Adapted from Alton Brown
Homemade Breakfast Sausage
Ingredients
- ½ lb ground pork
- ½ lb ground turkey
- 2 tsp natural sugar (Sugar in the Raw or Turbinado) - or brown sugar
- 1 tsp garlic powder
- ½ tsp sage
- ½ tsp thyme
- ½ tsp kosher salt
- 1 tsp ground black pepper
- ¼ tsp red pepper flakes, optional
- very small pinch of cloves
Instructions
- In a small bowl, whisk the spices together
- In a larger bowl, add the ground turkey and pork
- Mix the spices into the meat, using a large rubber spatula or your hands. Work in a folding motion, instead of squashing or smashing (leaving the ground texture in-tact).
- The sausage can be cooked as is or formed into patties. You can also freeze the fresh sausage, wrapped tightly with plastic wrap and bagged in a Ziplock bag, for up to 3 months
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