You know those memories that are forever connected to an item or site? Every time I think of sausage I remember my sister Amy dipping sausages in pancake syrup one time when we were at McDonald’s and convincing me, a thoroughly skeptical observer, to try. I It is such an odd memory. One I doubt Amy herself even remembers. It just pops up every time I think of sausage.
I see sausage in the store. The memory is there.
Someone mentions sausage. It is there.
I make sausage. It is there.
Wait, a second, do not leave. Yes, I just said I make sausage. It is REALLY, REALLY easy. At least with sausage patties, I have not tried making cased caused sausages at home. It is on my foodie bucket list, though.
All you have to do is mix the seasonings with the meat (pork is traditional, but I like lamb the best). For results the meat gets to rest a few days with the seasoning before it is cooked. The seasonings can really impart their flavor then and the salt breaks down the meat into the characteristic sausage texture.
Then you shape and cook it. That is it. Easy. And so much better then the stuff you get at the store!
- 1 lb ground pork (traditional), lamb (pictured), or beef
- 1 teaspoon salt
- 1 teaspoon onion powder (optional)
- 1 clove garlic minced or 1 teaspoon garlic powder (optional)
- 1 teaspoon dried rubbed sage
- ½ teaspoon marjoram
- ½ teaspoon coriander
- ¼+ teaspoon dried cayenne
- 2 teaspoons sucanant, 1½ teaspoon sugar, or 1 teaspoon honey or maple syrup
- Mix everything together. Let sit in the fridge for 2-3 days (ideally, I usually make it fresh).
- Shape into patties (I did about ½ oz patties in the picture). Cook on a well seasoned cast iron skillet over medium heat for 3-4 minutes per side. If you are using beef or a stainless steel skillet you will need a little fat in the pan.
- Place the patties on a cooling rack over sheet pan for grease to drain off (not needed if using beef).
- If there is grease in the pan use that to cook something else such as eggs, hashbrowns, or veggies.
If you make it a lot, you can mix the seasoning ahead of time to make it even quicker and easier.
- 3 tablespoons salt
- 3 tablespoons onion powder
- 3 tablespoons garlic powder
- 3 tablespoons dried rubbed sage
- 1½ tablespoons dried marjoram
- 1½ tablespoons coriander
- 2 teaspoons dried cayenne
- ⅓ cup sucanant
- Mix everything together. Pour into a pint size jar.
- When using: Shake to properly distribute ingredients. Use 2 tablespoons per pound of meat.