This post is brought to you thanks to Monsieur Nest.
The other day, I commented in passing to my husband “Making sausage without casings is so ridiculously easy, I don’t know why more people don’t just make it themselves. It’s as easy as creating a good meatloaf!” This wasn’t the non sequitur it seems. I was cooking at the time, making Sausage, Peppers and Onion (homemade sausage!).
His reply, “So, you’re going to write about it, right?”
As I worked in the kitchen earlier in the day, I wasn’t thinking about taking pictures or writing anything up. I was just lovin’ making my own sausage. Partly because it’s such a nifty thing to do. Partly because I love experimenting with flavor palettes. But mostly because it is impossible to know everything that’s been churned into most ready-made sausages. As delicious as they are, many (most?) of the things on the label (not to mention the details they leave off!) are not all that great for you.
Here’s the quick and easy on how to make your own sausage. No grinder. No casings. It really is
as easy as EASIER than throwing together a good meatloaf!
(Thank you, Honey, for urging me to post this.)
Ridiculously Easy Homemade Sausage
Yield: 1 pound; 6 patties or hotdog shapes*
What’s in it …
1 lb (453 g) of ground meat. I usually use grass-fed beef, or a mixture of pork and veal
2 teaspoons (10 ml) coarse sea salt. (I use either Aztec Sea Salt or Celtic Sea Salt, grey)
2 teaspoons (10 ml) dried onion pieces
2 teaspoons (10 ml) dried garlic chunks
1 1/2 teaspoons (7.5 ml) dried basil leaves
1 1/2 to 2 (7.5 to 10 ml) teaspoons fennel seed
1/2 teaspoon (.25 ml) Bell’s Seasoning mix (or a mixture of sage, rosemary and thyme)
1/4 teaspoon (1.25 ml) ground white pepper
1/4 teaspoon (1.25 ml) red pepper flakes (optional)
Stef’s Notes …
1. I find that different meats need more, or less, seasoning than others.
2. I often switch up seasonings according to mood or specific use. You can easily substitute or add the flavors you want to try. That’s the fun of it!
3. I usually double this recipe.
4. I always use grass-fed, or comparable, meats and organic seasonings whenever possible. Just keepin’ it clean.
How to pull it together …
Roughly break up ground meat into a medium-sized mixing bowl. Add all the flavorings and mush together throughly with your hands. If using your hands makes you feel icky, then use whatever makes you comfortable. Since it’s not a good idea to taste raw meat, use your nose to see if the it smells delicious. If not, adjust until it does.
Gather the whole thing into a ball and halve it. Then split each half into 3 sections roughly the same size for a total of 6 sections.
Patties: Form each section of sausage meat into patties about 1/2 inch thick. Cook immediately, or allow the the flavors to combine and blossom by storing them on a covered dish, in the refrigerator for a few hours or overnight. To cook, pan fry until patties are cooked through and beautifully browned.
Hotdog-shapes: Roll each section between your palms into hotdog shapes about 5 inches long and 1 to 1 1/2 inches wide. Refrigerator for a few hours or overnight to let the flavors meld.
To precook: Place the raw, formed sausages into a baking dish. Bake at 375º F for about 15 to 20 minutes, turning them halfway through. They will not be browned.
I use the hotdog-shaped sausage in dishes like Sausage, Peppers and Onion (which is one of those times you’ll want them precooked) and as delectable breakfast links.
So, there it is! Almost too easy to talk about.
Now that you know what a cinch it is to make your own sausage, I’m sure you’ll want to try it out right away! What do you think you’ll make with them?
PS I’m already planning my next batch. How does “Curried Chicken and Apple” sound?