Another recipe! Yay!
We’ve taken the last two weeks off from work, and considering the fact we haven’t had a real vacation since we got married (6 years ago today – Happy Anniversary Jan and Beloved), we really, really needed it. Having all this time off has given us plenty of time to do wildly fun things like clean the garage, stack 2/3 of a cord of firewood we had delivered, clean out one of our freezers and pressure can massive amounts of chicken and beef bone broths.
We live on the wild side, we do.
At any rate, it’s also given me the time (and more importantly, the motivation) to do some actual cooking.
When we first began buying whole, humanely raised, antibiotic-free hogs (has it been nearly 4 years? It has), we had a good portion of the ground pork made into fresh sausage. While the sausage blends that Whitefeather Meats offers are just delicious (I’m especially fond of their chorizo and hot Italian sausages), it does cost extra on top of the normal processing fees and you’re limited as to what kind of sausage you have in your freezer.
It took me two hogs to decided to get all of the ground portions of our hogs as just plain ground pork. That way, I have plenty of unseasoned meat for things like burgers and meatloaves, and when I’m in the mood for a certain kind of fresh sausage, all I have to do is mix it up. Really, it’s hardly any more trouble than opening a package and you control the ingredients you use, as well as the proportions.
I made this as part of our brunch New Year’s morning and boy, oh, boy – it is some of the best breakfast sausage we’ve had lately. It is just so good! In fact, while we were scarfing it down, Beloved said, “You know…this would be really good on a pizza.” Like most men, he loves pizza, but he’s right – if you’re inclined to eat a pizza with sausage on it, this would be a marvelous choice. It would also make a pretty darn good base for a meatzza, as well.
If you don’t eat pork, this would work well with ground turkey or lamb. Omit the maple syrup, which is optional, and it’s Whole30 compliant, too.
Click the image to enlarge
- 1 pound ground pork
- 1 1/2 teaspoons kosher or sea salt
- 3/4 teaspoon freshly ground black pepper
- 1 teaspoon fennel seeds, crushed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 tablespoons maple syrup (optional)
- Combine all the ingredients in a large bowl and gently mix. Using your hands, form the sausage into eight 2-inch patties.
- Heat a large skillet or griddle over medium heat. Lightly fry the sausage until browned and cooked through, about 4 to 5 minutes per side.
- Nutrition (per serving): 329 calories, 24.2g total fat, 81.7mg cholesterol, 770.6mg sodium, 371.1mg potassium, 7.7g carbohydrates, <1g fiber, 6.1g sugar, 19.4g protein