This recipe is adapted from a recipe I found on Epicurious. This was a sufficient cheater recipe, considering I do not have a meat grinder to help emulsify the sausage.
Total Time
15min
4.0
1 Rating
Author: Aaron Ayotte
Servings:
4
Ingredients
•
1
lb
80/20 Lean Ground Pork
•
3
Tbsp
Fresh Sage
, minced
•
1
Tbsp
Salt
•
1
tsp
Crushed Red Pepper Flakes
•
1
tsp
Ground Black Pepper
Cooking Instructions
1.
Place a metal mixing bowl into the freezer, so it can keep the pork as cold as possible when you make it.
2.
Prepare the minced Fresh Sage (3 Tbsp) and combine it with the Salt (1 Tbsp), Ground Black Pepper (1 tsp) and Crushed Red Pepper Flakes (1 tsp).
3.
Pull the cold bowl from the freezer and add the 80/20 Lean Ground Pork (1 lb), along with the seasoning mixture. I substituted sriracha for the crushed red pepper and added that at this point.
4.
With gloved hands or extremely clean hands, mix everything together as quickly and thoroughly as possible.
5.
Use plastic wrap to wrap the sausage up. Try and form it into a cylindrical shape, so you can slice patties easily.
6.
Wrap the ends, making sure to get all the air out. Place in the fridge for up to 3 days or the freezer for up to a month.
Nutrition Per Serving
CALORIES
252
FAT
18.2 g
PROTEIN
20.5 g
CARBS
1.5 g
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