I mentioned this recipe in the recent herb show when I talked about sage. I promised I would include it in the show notes but as often happens I forgot to due to a time crunch. Rather than go back and insert it into those notes I figured I would do a stand alone post about it.
I originally got the base of this recipe from Chef Keith Snow. His recipe was for 7 pounds. I modified it to suit my taste (which you may wish to do with my version by the way) and adjusted the ingredients to a 1 pound batch. That makes scaling up really easy.
If you are scaling up to a really big recipe knowing that 3 teaspoons is equal to one tablespoon may be very helpful and time saving. Once you try this you will never buy premade sausage again. The recipe can be adapted and modified, you can use it for breakfast sausage or up the fennel and Italian seasoning a bit for more of a Italian Sausage flare. It can be stuffed into casings and smoked you name it.
The best part to me is how it gets nice and crispy when you brown it on the outside. This never happens with store bought sausage. I use the best pork I can get including feral hog BUT I won’t hesitate to use basic ground pork from the supermarket if that is all that is available, it is still a 1000% improvement on the premade crap.
Per Pound of Sausage
- 1 pound ground pork
- 1 teaspoon of fennel
- 1/2 teaspoon of crushed red pepper flakes (omit if you don’t like it a little spicy)
- 1/2 teaspoon of salt (I prefer Himalayan pink salt, kosher salt or sea salt)
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of Chef Keith’s Northern Italian Seasoning (Were to get his seasoning)
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 4 finely chopped fresh sage leaves
Mix well and leave to sit over night in the fridge. This binds the flavors well and it is better then if you cook it right away. Though you can cook it right away and it will be fine, it just gets better over night.
If you like jalapeno, one large seeded jalapeno with the white pulp well scraped out or two small ones finely chopped per pound is a great addition. Do it that way and it will contribute good flavor and almost no heat. If you want it spicy chop the pepper with the seeds and pith intact.
Omit the Italian seasoning and fennel and replace with 1 teaspoon of paprika, two tablespoons of chili powder and 1/2 teaspoon of cumin and you will get something like chorizo but less greasy and better to my taste.
Again this is just a base. Buy two pounds of ground pork, make one like this, then adjust the second batch to your taste and have fun coming up with new versions.
I made this last thanksgiving and did it as a stuffing. I used about half sausage and 1/4 each of chestnuts and corn bread. People killed it!