Homemade Pork Sausage

Homemade is the best!

You can choose your ingredients, tweak your recipe and use your creativity!

I get the question all the time when I’m helping customize half a pig orders, “Well what does the butcher put in the sausages?”

It’s a valid question, and I know that many of our farm customers are particular with ingredients or have certain spices they shouldn’t eat.

Making your own sausages when you order a half a hog is a GREAT OPTION!

It’s easy and I’m going to share with you my favorite two recipes to get you started: Breakfast Sausage and Italian Sausage

 

Blake went to a pig butchery workshop a couple years ago called “The Family Pig” Complete Harvest with the Farmstead Meatsmith where he learned how to butcher, carve, season and preserve a pig from nose to tail.

Even though we do not do this on our farm for our customers, he knows how and learned a lot that we can share with YOU.

The sausage Blake brought home and cooked for me was the best I’ve ever had. And this is what turned me on to seasoning my own sausage!

It was buttery, moist and delicious. The two most important ingredients are salt and fat. I’ve been asking him for a recipe-but there isn’t one.

Basically he said they had a whole slew of spices like salt, sage, paprika, crushed red pepper, rosemary, onions, garlic, green apples and pepper laid out on the table and you mixed and matched your own.

Try something, take a little handful, fry it up to taste test and then go back to the mixing table for tweaking.

So what I’m going to share with you today IS a recipe that you can follow, but know that you totally have permission to taste test, adjust, tweak and add to it.

Homemade Breakfast Sausage Recipe

INGREDIENTS:

  • 2 Pounds Nourished With Nature Fresh Ground Pork

  • 1 Tablespoon coconut sugar (or dark brown sugar, honey or maple syrup)

  • 1 teaspoon Sea Salt (my favorite is Redmond Salt)

  • 1 teaspoon Pepper

  • 1 teaspoon fresh sage leaves, finely chopped

  • 1/2 teaspoon fresh rosemary leaves, freshly chopped

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon red pepper flakes

INSTRUCTIONS:

  1. Combine all the seasonings in a small bowl and blend well

  2. Add your ground pork to a bowl, sprinkle with half the seasoning, knead with your hands.

  3. Once mixed in, add second half of seasonings and knead again.

  4. Refrigerate for at least 1 hour to let the seasonings soak into the meat.

  5. Cook a small test patty by forming a 2” flat disc over medium heat.

  6. Let it cool slightly and enjoy!

HOMEMADE ITALIAN SAUSAGE RECIPE:

INGREDIENTS:

  • 2 Pounds Nourished With Nature Fresh Ground Pork

  • 2 Tablespoons dry red wine (optional)

  • 1/2 Tablespoon Sea Salt (I like Redmond Salt)

  • 1/2 teaspoon cayenne pepper

  • 1/4 teaspoon fennel seed

  • 1/2 Tablespoon paprika

  • 1/2 teaspoon crushed red pepper

  • 1 Tablespoon garlic, fresh chopped

  • 1 Tablespoon parsley, fresh chopped

  • 1 Tablespoon oregano, fresh chopped

  • 1 Tablespoon thyme, fresh chopped

  • 1 teaspoon fresh cracked pepper

INSTRUCTIONS:

  1. Mix all herbs and spices together in a small bowl

  2. Add red wine to the ground pork and knead to combine

  3. Sprinkle the herb mixture over the meat and knead to combine

  4. Cook a test patty and adjust your seasonings

  5. Store in the refrigerator for 12 hours to let the seasonings absorb

  6. Fry for a few minutes each side

  7. With any extra, form into 4” round patties and place parchment squares in-between to keep them separate. Place in a plastic bag and freeze for later.

Work in small batches, keep good notes, adjust the ingredients until you are happy.

You can double or triple this recipe too.

Soon you’ll have your own special recipe for homemade breakfast or Italian sausage!

Once you feel confident mixing your own sausage seasonings you’ll love making your own when you ORDER A HALF HOG!

Do you have a favorite recipe? Share in the comments below!