It’s nice to make your own sausage from ground pork, so you can control what’s in it. It’s so easy to add a tasty blend of seasonings and shape the meat into patties. Tasty with eggs for breakfast (or grain-free omelet muffins, shown above), or as a main dish for dinner.
Homemade Pork Sausage
- 1 teaspoon fennel seed
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional, to make it spicy–adjust to taste)
- 1 tsp dried sage, optional–for a more “breakfast sausage” type flavor (I like it both ways!)
- 1 teaspoon garlic granules or 1 teaspoon garlic powder or 2-3 cloves fresh garlic, crushed
- 1 pound ground pastured pork
- Crush fennel seeds lightly in mortar and pestle* (or more finely if you don’t like obvious bits of fennel seed in your sausage).
- Add remaining ingredients (except fresh garlic if using) to mortar and grind them together with the pestle a bit more.
- If using the fresh garlic instead of garlic granules or powder, add that to the meat separately.
- Put the ground pork in a bowl.
- Add dry seasoning mix, plus fresh garlic if using.
- Mix well.
- Form into patties.
- Let the seasoned meat sit in the fridge for a few hours if possible to allow the flavors to blend. Or you can freeze them for later use.
- Fry up the patties when you’re ready.
*If you don’t have a mortar and pestle you could also use a a French press. Or use fennel powder and you won’t need to grind. You can also leave the seeds whole for a more rustic vibe.
Makes 8 two-ounce patties.
You can also store the dry seasonings, mixed together, to have on hand for later use. Just add to a pound of ground pork when ready.