Homemade sausage

I love to make my own sausage. Starting with pasture-raised ground pork and adding my own herbs and spices means we can control exactly what is in our sausage and try out new flavor combinations. Here are two of my favorites, based on recipes from The Spicy Sausage.

Chorizo, eggs and sweet potatoes

One of the meals in our first week of the Whole30 was chorizo patties with eggs and sweet potatoes. The spicy flavor of chorizo compliments the sweet potato hash. Another delicious option is Caldo Verde (a kale, potato and chorizo soup). Just be sure to use fingerling sweet potatoes if you want it to be Paleo.

Chorizo

This spicy sausage is so simple to make and well worth the couple of minutes it takes to transform your pork. Makes about 8 patties.

Ingredients

  • 1 pound pasture-raised ground pork
  • 1 ½ teaspoons paprika
  • ½ teaspoon unrefined sea salt
  • 1 teaspoon minced garlic
  • ½ teaspoon cayenne
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ¼ teaspoon freshly ground black pepper

Directions

  1. Stir spices together and then combine with meat.
  2. Form into patties and cook as desired.

Apple, Fennel and Sage Sausage

Today I used the white part of scallions leftover from dinner last night, along with some fronds from the fennel I plan to use later in the week, an apple that was on it’s way out and some sage leaves I dried last summer to make this delicious breakfast sausage.

Apple, Fennel and Sage Sausage

This sweet and savory sausage is perfect for breakfast. Makes about 8 patties.

Ingredients

  • lard, for frying
  • 1 small apple, peeled, cored and diced
  • 2-4 pieces scallions, white part only, thinly sliced
  • 1 pound pasture-raised ground pork
  • 4-6 dried sage leaves, pulverized in a molcajete or spice grinder
  • 1 teaspoon fresh fennel fronds, minced

Directions

  1. In a 10 inch cast iron skillet, heat some lard over medium heat.
  2. Add the apples and scallion whites. Sauté until apples start to brown, stirring occasionally.
  3. Combine all ingredients by hand and lightly shape into 3/4-inch thick patties to avoid crushing apples.
  4. Fry in skillet used to cook apples or freeze for later use.