Went to the store today and bought 3# of ground pork to make up a batch of my homemade breakfast sausage. The commercial not only is getting pricey these days, but it invariably has more sugar, sodium and seasoning than I like. I used to make my own years ago and kind of got away from doing so. But am going to get back to making it myself to control what’s in it. This recipe is Induction friendly. Any ground pork will do, but what I buy pre-ground is labeled “reduced fat” and is so lean, it appears to be center cut loin. This is great with breakfast eggs or pancakes, crumbled to make your favorite sausage gravy over a low-carb muffin/biscuit…….but it’s also good with a nice green salad for lunch!
I highly encourage you to mix up the recipe and cook a little test patty and taste for levels of the various spices and peppers. Everyone’s taste is different and you may prefer more of any or all of them. I like a mild sausage most of the time. You may prefer spicy!
3 lb. fresh ground pork
3 T. bacon grease
1 T. +1 tsp. Dad’s Poultry Seasoning: http://buttoni.wordpress.com/2010/11/20/dads-poultry-seasoning/
1 tsp. ground thyme
1½ tsp. black pepper
3/4 tsp. cayenne pepper
1½ tsp. crushed red pepper flakes
½ tsp. salt (I actually use less as I’m very sodium sensitive)
DIRECTIONS: Using either your hands or a fork, blend all ingredients in a large mixing bowl until the spices appear to be uniformly mixed throughout. I like to weigh my patties so I know exactly what I’m eating when go to log my food intake. I measured out exactly 22 2½-oz. balls of meat onto plastic and then formed them into patties onto plastic wrap. I like to do 4 patties to a package. These are large patties and each one is equivalent to two typical patties made from commercial sausage. However you decide to package yours, when wrapping, make sure there is a film of plastic between each patty. That way, after they’re frozen in a gallon ziploc bag, you can pop off just the number you need with the tip of a knife while they are still frozen! Then they defrost pretty quickly in the warm skillet. I store all my homemade sausage recipes in the freezer this way now. Really is convenient. And you will never ever again have any spoil in the refrigerator because it got pushed to the back and you forgot it was even in there. Been there; done that.
NUTRITIONAL INFO: Makes 22 patties 2.5oz (raw), which cook up to around 2oz. Each contains:
14.9 g fat
.38 g carbs, .13 g fiber, .25 g NET CARBS
10.51 g protein
90.45 mg sodium
16% RDA Vitamin B6, 18% B12, 11% iron, 19% niacin, 15% phosphorous, 13.4% riboflavin, 27.7% selenium, 41.3% thamin, 17.14% zinc and 183 mg potassium