Why make your own sausage? Today we have so many brands of gluten free sausage that are widely available. Why am I going through the trouble of making it from scratch? The short answer, sodium.
As a woman of a certain age, I can tell you that when that check engine light goes on, you had best take it seriously. So, a couple of years ago when my blood pressure started going up, up, up I decided to embrace low sodium cooking.
Just as when I was first diagnosed with Celiac disease, I went through everything in my pantry and checked the labels. This time, instead of gluten I was looking for sodium. Like gluten, it’s EVERYWHERE!
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I have replaced my favorite convenience items like chicken broth, canned tomatoes and beans with the unsalted version. Some of my purchased spice blends had to go, and I’m ok with that since I can make my own without salt.
Now back to the sausage. I love using Italian sausage in my recipes. I add a little to my Meatloaf, Meatballs, Pizza, even my Shepherd’s Pie! Alas, the store-bought sausage has way too much salt and now it too had got to go.
So today I made my first batch of Italian Sausage with NO SALT. With this base, I can use it freely without worry about adding yet more salt into a recipe.
Maybe you’re not worried about sodium. Why make your own sausage? Because you control the ingredients. Want less fat? Instead of all pork use a combination of pork and turkey or use all turkey or chicken. Don’t like fennel? Leave it out. Like it spicy? Add more hot pepper flakes. You get the idea.
My mother used to say that no one really knows what is in sausage. Make your own and you will know!
Please note that I am not grinding my own meat nor am I using casings. Remember, I called this an easy recipe. ????
- 1 lb. ground pork
- 1 lb. ground turkey
- 2 tbsp. red wine vinegar
- 1-1/2 tsp. peppercorns, ground
- 2 tsp. parsley
- 2 tsp. garlic granules
- 2 tsp. onion granules
- 2 tsp. basil
- 1 tsp paprika
- 1/4 tsp. red pepper flakes, ground
- 1/2 tsp. ground fennel seed
- 1/4 tsp. oregano
- 1/4 tsp. thyme
- 1 tsp. brown sugar
Measure the spices before you begin. I used a coffee grinder to break up my peppercorns, fennel seed and red pepper flakes.
Add the pork and turkey to a large bowl.
Use 2 forks to break apart the meat and mix it together. This will take some time and patience, as you want it well mixed but not compressed.
Add the vinegar one tbsp. at a time, mixing well after each addition. Whisk the spices together and sprinkle over the meat, using the forks to incorporate the spices throughout the mixture. If you’re not watching salt go ahead and add some here.
The patties need to rest for 12 hours in the refrigerator prior to cooking, this allows the flavors to meld, and the vinegar tenderizes the meat.
After 12 hours in the fridge the sausage patties are ready to be cooked or frozen. They are great for breakfast or in a sandwich.
Use them in meat sauce, casseroles and stuffing.
Notes ♪♫ In most of my recipes I will recommend that you add salt or seasoning to taste. Whether you need to limit salt for medical reasons or just a personal preference, when you cook from scratch you are always in control.