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Health, Home, and Happiness: Homemade Beef Sausage from Nourishing Traditions

Saturday, January 9, 2010

Homemade Beef Sausage from Nourishing Traditions

Avocado and homemade all natural beef sausage

We eat breakfast-for-dinner pretty often.  I finally tried making beef sausage because it was a breakfast-kind-of-night and I had some beef thawed in the fridge.  I used 2 lbs of beef at first and the recipe on page 364 of Nourishing Traditions for Spicy Lamb Sausage, minus the sundried tomatoes and pepper (that I didn't have) and bread crumbs (not on GAPS).

The first time I did it, I chilled in logs the way she recommends and then sliced it into patties. Since then I've become lazy and just formed patties with my hands and fried them right away.  I found the Nourishing Traditions recipe to be a little salty, so I've cut back on the salt as well.  And I've lazily condensed the recipe to something like this:

3 lbs of ground beef
1-2 onions, chopped finely
1/2 teaspoon of a few different sweetish spices (cinnamon, allspice, nutmeg, ginger etc)
1 teaspoon cayenne pepper
1 teaspoon each of all the savory spices I have in the cabinet (cumin, coriander, ground pepper, sage, oregano, etc)
2 teaspoons sea salt
1 tablespoon basil (we like basil)
2 eggs

And then I mix it all with the triangle-shaped paddle attachment for my kitchenaid mixer.  This makes the sausage tougher, which I think is just fine because they stay together better that way. If you don't want it tough, you can mix it all together with a fork.  Shape into patties and fry in coconut oil on med to med-high until no longer pink in the center.

I love making homemade versions of things that I've only had as packaged food. They taste better and it's empowering once you figure out how to do something that seemed so complicated at first!  I don't know a whole lot about spices beyond sea salt, fresh ground pepper, and basil, so this is a new step for me.

I'll tuck the sausage into hubby's sandwiches that he brings to work, crumble onto homemade pizza, and just eat as the meat portion of a meal.  Falafel with tahini sauce was another meal where I learned a little more about spices.

What other spices should I learn to use?

This is a part of Pennywise Platter Thursday at The Nourishing Gourmet because, as always, making things yourself always saves! Compare a pound of organic ground beef ($4.49 at our local Costco, though I've found a less expensive source locally for right now) to a pound of organic beef sausage at $8.95 (for links not patties, but still!) 

(part of WFMW)

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Blogger autumn said...

Great idea! I have been having trouble finding any sausage that doesn't have MSG unless I buy really expensive sausage from whole foods. I'm going to try this soon!

January 9, 2010 at 6:27 AM  
Blogger In Word Adorning said...

Your sausage recipe looks good. It is impossible to find sausage without additves the only way is to make it yourself.

January 9, 2010 at 8:34 PM  
Blogger Mom23wFA said...

I make sausage quite often too-
We get wonderful clean bison here, so I mix ground bison, ground beef and ground lamb ( to add some fat to the pastured meats!) with different spices and onions.

I also make a breakfast sausage with ground turkey/chicken, sage, onions and garlic- form into patties, cook, and then serve with wilted spinach and a poached egg- my kids love this!

January 10, 2010 at 2:27 PM  
Anonymous Rebecca said...

Oregano, Herbs de Provence, and paprika are our go-to spices.

I like putting fennel seed in sausage.

January 14, 2010 at 1:34 PM  
Anonymous Kimi @ The Nourishing Gourmet said...

I love making my own sausage. Yummy! I've made my own recipe for italian sausage too. So good.

Thanks for being part of Pennywise Platter. :-)

January 14, 2010 at 6:30 PM  
Blogger Rachel said...

we just made our first sausage patties tonight. I just made one pound worth and sprinkled several different spices into it. It was really good. My eldest daughter kept on asking for more.

February 12, 2010 at 8:02 PM  
Anonymous Anonymous said...

I have a new all time favorite spice!
I found organic ground chipotle chili pepper at our hfs...
It's AMAZING~ wonderful in eggs, soups, chili, burger mix, sausage etc.
I mixed some with some tomato sauce and paste that I had cooked up for roast peppers, and we used some of the spare sauce for dip for oven fried chicken skins too. It's a great flavor!
Try it!!!

March 14, 2010 at 4:25 PM  

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