Wednesday, June 27, 2012

Homemade Grassfed Pork Sausage

Turn your sausage into patties or meatballs or any form you wish!  It's versatile.
We are blessed with an abundance of grassfed meat producers in our local area.
Baron Farms is a special favorite of mine because of the quality of their products, their philosophy of food and farming, and their extraordinary friendliness and helpfulness.  We're also enjoying products from Pure Country Pork, although just the occasional bit of bacon or ham ... while they don't add synthetic preservatives, Pure Country Pork grain feeds their hogs, whereas Baron Farms grazes their pigs on grass.

Pre-made sausage is, of course, available.  But for many years I experimented with various sausage recipes and at last came up with the perfect recipe.  It will meet all your high expectations, and even has optional ingredients you can vary to suit your mood or the season. 

Tuck a couple of Baron Farms' pastured eggs alongside these sausage patties, and you'll know you've come home at last.

Place in a medium bowl:

2 pounds grassfed pork, ground

Mix in a small bowl and sprinkle over the pork, working it in thoroughly with your hands.

1/4 cup crumbled dried sage, or 1/2 cup chopped fresh sage
2-1/2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons crushed fennel seed
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper

Add any of the following optional ingredients if you wish.  They will change the whole personality of your sausage in wonderful ways.  Use all or only some of them.  You can't go wrong.

2 cloves garlic, minced
1 small onion, finely chopped
1 apple, peeled and finely chopped
1 teaspoon smoked paprika

When the spices (and any optional ingredients) are mixed in really well, form the sausage into patties or meatballs, and fry in a large skillet 'til cooked through, turning occasionally to brown evenly.  No pink should be left. 

You can freeze the cooked sausage patties or meatballs, and reheat them gently in a small covered skillet with a little water.  The uncooked sausage can also be frozen, but I like to cook it all up at once so I can reheat it quickly with no pre-thawing.

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