This is a super easy sausage to make with just ground pork and dry spices. I love it for its versatility. Wether you want to serve it up as patties for breakfast, with biscuits and gravy for lunch, or on top of pizza for dinner it will not let you down! It’s hard to find Organic or Pastured pork products on the market so if you are like me you will be doing it yourself. I found a local meat farmer who never uses antibiotics or hormones, keeps his pigs on pasture and also supplements their diet with organic feed. The reason this is important is the animals are exposed to fresh air, grass, and insects. They are able to live and grow in a more natural and healthy way. Because they are cared for in this way the meat and fat is more nutrient dense with little or no chemical interference. It was from this farmer that we purchased a half a pig, had it butchered and stocked our freezer. If you are interested in doing the same thing the Weston A Price website has a good list of local chapters by region to begin your search.
Recipe Yields 16 2 oz patties or 2 pounds of bulk sausage
For a truly organic sausage please use all organic spices.
2 Pounds Pastured Pork, Boneless Roast (from shoulder or butt) or Ground
3 Tablespoons Fennel Seed
3 Tablespoons Dried Oregano Leaves
2 Tablespoons Salt
2 Teaspoons Ground Pepper
1 Teaspoon Garlic Granules
1/2 Teaspoon Red Pepper Flakes
For this recipe I used my KitchenAid with a meat grinder attachment to grind my own pork. But I have often used pre-ground meat with excellent results. Although, the texture and freshness of home ground is superior to anything pre-ground.
To grind your pork start by setting up your grinder based on manufacturer’s specifications. Then cut your pork to fit the grinder easily. I like to cut mine in long strips.
Run the meat through your grinder into a large bowl. Collect your salt and spices and add them into the meat. Mix thoroughly but try not to overwork the pork.
If you are planning to use your sausage right away you can store it in the refrigerator or you can freeze it in individual patties as I do. To freeze the sausage use a 2 ounce scoop to portion and shape the bulk sausage into patties. Lay each patty evenly spaced on a sheet pan. Put them in the freezer until fully frozen and then store them in an airtight freezer bag or container.
When you are ready to enjoy your sausage just remove several patties from the freezer and defrost them. And just because they are patties doesn’t mean you can’t use them in other ways. Once they are defrosted you can cook them however you wish!
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