I am entitling this "Norman Sausage" instead of "Breakfast Sausage" like I thought I might. I have always considered the following recipe breakfast sausage because its the kind of breakfast sausage patty made in my house. The kind made in my friend Denise's house is very different! I learned this when I cooked some of hers up this week. Hers is GREAT sausage, just different than what you got in the Norman house! So, if you're interested in making your own sausage, here is MY family's recipe. Please note that it may not taste like what you grew up with, but it's a simple, good sausage, especially for the recipe that I will share with you this week! So get out, get some pork and get ready for a good recipe you can use your newly made sausage in!
Norman Sausage (great-aunt somebody or other's recipe....)
I have scaled this recipe down from the 10 lbs or so it calls for to a managable amount!
1 lb ground pork *
1 tsp sage
1 tsp salt
1/2 tsp black pepper
1/4 tsp crushed red pepper (flakes, not powder)
1/8 tsp oregano (opt--my addition, not in the original recipe)
Mix together really well with your hands. You can use within a day or two if keeping in the fridge or freeze it. Works great to make patties, place on cookie sheet and freeze, then throw in a bag. Or you can cook it up for using on pizzas, in gravy, in soups, etc.
*For your pork, you ideally need to have the butcher grind together 2/3 pork and 1/3 fat. This will give you the best flavor and be about the same mix as you would get in store bought sausage. If you live in China, the grocery stores often have pre-ground pork in the met section in several grades of meat vs. fat. I usually get one in the middle for my sausage.
Just FYI, when I first started making this 4 years ago I didn't have sage, so I used a mixture of the things recommended on this spice substitution list and it worked okay (just okay, sage is best!!).
Norman Sausage (great-aunt somebody or other's recipe....)
I have scaled this recipe down from the 10 lbs or so it calls for to a managable amount!
1 lb ground pork *
1 tsp sage
1 tsp salt
1/2 tsp black pepper
1/4 tsp crushed red pepper (flakes, not powder)
1/8 tsp oregano (opt--my addition, not in the original recipe)
Mix together really well with your hands. You can use within a day or two if keeping in the fridge or freeze it. Works great to make patties, place on cookie sheet and freeze, then throw in a bag. Or you can cook it up for using on pizzas, in gravy, in soups, etc.
*For your pork, you ideally need to have the butcher grind together 2/3 pork and 1/3 fat. This will give you the best flavor and be about the same mix as you would get in store bought sausage. If you live in China, the grocery stores often have pre-ground pork in the met section in several grades of meat vs. fat. I usually get one in the middle for my sausage.
Just FYI, when I first started making this 4 years ago I didn't have sage, so I used a mixture of the things recommended on this spice substitution list and it worked okay (just okay, sage is best!!).
I know a couple of you reading this have Halal homes...maybe you can post a comment about making a beef sausage if you do that!!
ReplyDeleteThanks for the recipe! It was perfect.
ReplyDeleteHey SB, wondering about the sage. I can get either ground sage or sage leaves that have been finely chopped. Which do I need for the sausage??
ReplyDeleteI've used both successfully! It doesn't really seem to matter much flavor wise to me and I used the same measurement for either.
ReplyDeleteOk great. Thanks!
ReplyDeletemade this tonight!! soooooo good! it was just perfect with your biscuits. this is the kind of sausage i grew up with. i can't imagine what kind of sausage your friend had and how it was so different, unless it was german sausage or something. or maybe hers was sweeter? anyway, i loved this. thank you!!
ReplyDeleteGlad you liked it Beth! Yeah, my friend D comes from a German background. Every year they made sausage the weekend after Thanksgiving in huge amounts. She's started doing it out here since she's not there. She uses quite a lot of different spices just giving it a different flavor. Its good. I like hers on pizza or in soup. Just not the same as this though.
ReplyDelete