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Friday, January 14, 2011

Make-Your-Own-in-a-Jiffy Sausage

I rarely have sausage on hand, and am not wild about using the fatty, nitrite-filled, grocery store brands anyway.  I also don't always need the chemical-preservative-free gourmet brands with the gourmet price tag.  If I need some breakfast patties, or browned and crumbled as an ingredient for our beloved Pumpkin-Sausage Soup, or as a topping for pizza, I mix up some on the spot.  I have at least a few cookbooks that offer recipes for making sausage, but the one whose taste I like best is from More than... Breakfasts...with Blender Batter Baking and Allergy Alternatives by Sue Gregg.


Breakfast Sausage
 adapted from More than...Breakfasts by Sue Gregg

Place 
1 1/2 lbs ground turkey or chicken
in a medium mixing bowl.





Add and mix in (with fork or clean hands)
3/4 teaspoon Nutmeg
3/4 teaspoon Sage
3/4 teaspoon Thyme (all the herbs are dried)
1/4 - 1/2 teaspoon Cayenne pepper
1 teaspoon salt                                                                                   
If you need an Italian-flavored sausage, also add
1 teaspoon fennel (I crush it a bit in my palms before adding)
1/2 teaspoon garlic (optional)
1/2 teaspoon dried oregano (optional)

Brunch patties
Form into 1/2 inch thick patties about 2 1/2 inches in diameter and fry over medium to medium-high heat until browned and cooked through for breakfast patties, or use in recipes as directed for raw sausage.                                                                            
Brown and crumbled for Pizza

4 comments:

  1. laxsupermomJanuary 14, 2011 at 8:57 AM

    Thanks so much for sharing this! I've never made my own sausage before, always buying the ridiculously priced, chemically free, allergen friendly, gourmet stuff. I'm printing this recipe out and stashing it in my must try pile.

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  2. RHome410January 14, 2011 at 10:25 AM

    I admit that we still buy more expensive gourmet sausage links for sausage-focused meals, like having it in a bun, or instead of Kielbasa with roasted veggies and sauerkraut. But if it's for breakfast or an ingredient, this works well for us.

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  3. UnknownJanuary 19, 2011 at 6:38 PM

    I like to make my own as well. I do grind my own turkey, chicken, or whatever just so I can control the type of cut and amount of fat.

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  4. RHome410January 19, 2011 at 7:10 PM

    Grinding meat isn't something I've tried yet. But I did just get a meat grinder when we cleaned out my in-laws' house... Might have to give it a try!

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