A simple post for homemade sausage ..
having risen .. at our house .. to a status of staple
What started with breakfast in mind .. a wanting for control over ground meat ratios .. as well as 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 coconut sugar and aromatic spices like sage, thyme, and fennel .. with 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 & red pepper flakes
If your tastes are searching for a hint of sweet .. substitute maple syrup, maple sugar, or maple flakes for the coconut sugar
I've discovered the secret to sausage that's light & fluffy lies in the blending of meat & spices. If one uses a large rubber spatula to gently fold the spices in .. as opposed to stirring or smashing .. the ground texture is left intact .. resulting in a surprisingly light final product
Ideas for quick & easy use?
Form into patties & serve with your favorite pancakes
(You get the picture)
~ Adapted from Alton Brown .. here
- ½ pound lean ground pork
- ½ pound ground turkey
- 2 tsp coconut sugar (** or organic dark brown sugar)
- 1 tsp garlic powder
- ½ tsp sage
- ½ tsp thyme
- ½ tsp kosher salt
- 1 tsp ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- very small pinch of cloves
- In a small bowl, combine & whisk together the spices.
- In a larger bowl .. add the ground turkey & pork
- Mix the spices into the meat .. using a large rubber spatula or your hands .. 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 zip-top bag, for up to 3 months
% Protein: 46
% Carbs: 3
% Fat: 53