Sausage recipes

I started making homemade sausage to lower the sodium content for a family member. I have made Italian sausage and a Cajun style fresh sausage from half pork and half turkey. They both turned out great. I also made Dr. Oz's breakfast sausage. It was good but the second time I made it I used less sage because the family doesn't care for it. doctoroz.com/recipe/total-10-turkey-breakfast-sausage

Low Sodium Italian Sausage
from Soup Spice Everything Nice

1 lb. lean ground pork
19.2 oz. 93% lean ground turkey
2 cloves garlic, minced
3 Tbsp. fennel seeds
1-1/2 tsp. black pepper
1-1/2 tsp. red pepper flakes
1 tsp. paprika

Crumble pork and turkey alternating as you go into a large mixing bowl. Sprinkle with minced garlic and gently combine. Poke holes into surface of pork and turkey mixture. Place fennel in a mortar and pestle and crush. Add remaining spices crushing again to combine. Add cold water to seasoning mixture to create a slurry. Pour half into the holes in meat mixture and gently combine. Poke holes into surface of pork and turkey mixture again. Repeat process with the remaining slurry and gently combine. Form into 4 oz. links, patties for burgers, meatballs or store in bulk for future use. Freezes well.


Low Fat Low Sodium Cajun Fresh Sausage

1 lb. lean ground pork
19.2 oz. 93% lean ground turkey
4 cloves garlic, minced
2 large green onions (about 1/2 cup), finely chopped
1 Tbsp. No Salt Ragin Cajun Seasoning(recipe below)

Crumble pork and turkey alternating as you go into a large mixing bowl. Sprinkle with minced garlic and gently combine. Poke holes into surface of pork and turkey mixture. Add cold water to No Salt Ragin Cajun Seasoning to create a slurry. Pour half into the holes in meat mixture. Sprinkle with half of the green onions and gently combine. Poke holes into surface of pork and turkey mixture again. Repeat process with the remaining slurry, onions and gently combine. Form into patties for burgers, sausage or store in bulk for future use. Freezes well.

No Salt Ragin Cajun Seasoning

1 tsp. paprika
2/3 tsp. black pepper
1/4 tsp. cayenne
1/4 tsp. dried thyme
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. file powder
1/8 tsp. ground white pepper
1/16 tsp. ground bay leaf

Combine ingredients and place in an air-tight container. Store in a cool dry place.

ThatUserNameIsAllReadyTaken wrote: »

Francl27 wrote: »

You know, I've tried, but it just tastes like burgers, lol.

I was actually just wondering if that was what it was going to taste like! LOL!

Well it's still tasty, but yeah... burger. I admit that I wonder what makes a sausage different from a burger overall.

ThatUserNameIsAllReadyTaken wrote: »

Francl27 wrote: »

ThatUserNameIsAllReadyTaken wrote: »

Francl27 wrote: »

You know, I've tried, but it just tastes like burgers, lol.

I was actually just wondering if that was what it was going to taste like! LOL!

Well it's still tasty, but yeah... burger. I admit that I wonder what makes a sausage different from a burger overall.

I think it's either the natural texture of the meat itself, or the processing. Maybe they are adding something in. I was considering adding in just a single egg and maybe a small amount of bread crumbs. I am taking a cue from meat loaf, though I don't exactly want it to be meat loafy.

That's pretty much meatballs then. I don't know, I guess I'd have to experiment. I'm sure it's still delicious either way.

I was looking at breakfast turkey sausage recipes the other day and yeah... pretty much ground meat and spices. It was tasty, but it just felt like eating some kind of burger breakfast burrito, not sausage.

I love it with maple syrup, fennel, and sage. I can't find the link to the recipe I copied down years ago, but This is similar.