Dana's Homemade Sausage

I love love love to make my own sausages.  They are so much better to me than store-bought.  I buy a pork loin when it's on sale and grind it up and usually make a supply of three different sausages.  There is no gristle in the sausage and no chemicals or nitrates.



Recipes:

Sweet Italian Sausage
14 ounces ground pork or turkey
¼ C ice water or more
1 heaping tsp fennel seed, cracked
2 tsp sucanut
1 tsp finely ground pepper
1 1/4 tsp salt

Combine seasonings in bowl. Add meat and mix with hands just until combined. Add ice water as needed. Shape into patties. Best to refrigerate 12-24 hours.


Country Pork Sage or Breakfast Sausage
¼ tsp ground red pepper or red pepper flakes
1¼+⅛ tsp salt

½ tsp fresh ground black pepper
1 tsp dried sage
⅛ tsp dried marjoram, crushed with fingers as you add it
¼ tsp dried thyme, crushed with fingers as you add it

¼ tsp rosemary
⅛ tsp fresh ground nutmeg
2 tsp sucanut, brown sugar, honey or 1/32 teaspoon of monk fruit
⅛ tsp liquid smoke or try ¼+⅛ teaspoon smoked paprika instead

¼ teaspoon garlic powder or 1 small garlic clove minced

14 ounces ground pork or turkey
¼ C ice water or more

try cloves and dried bell pepper

Crush seasonings in a mortar and pestle, then place in bowl. Add meat and mix with hands just until combined. Add ice water as needed. Shape into patties. Best to refrigerator 12-24 hours.

For Maple Sausage: add 3 Tbs pure maple syrup and ¼ tsp maple flavoring to the sage sausage recipe.  May omit the red pepper. Try dried maple syrup