Sausage is delicious, but, when it comes to ingredients, we’re often at the mercy of the butcher or manufacturer. The thing is, sausage is really simple to make right at home! This is a simple and delicious way to turn plain old ground meat into a taste adventure for your mouth.
One of the easiest ways that you can prepare for upcoming mornings, especially if you’re following the 30-Day Meal Plan in Practical Paleo for Autoimmune Conditions, is to make several pounds of either sausage meatballs or mini patties and prep them ahead of time. You can certainly freeze the meat with the seasonings if it started from fresh (not previously frozen). Or, alternatively (if your meat was frozen before you seasoned it), you can simply pre-cook the sausage meatballs or patties to defrost and re-heat in a skillet or toaster oven when you’re ready for them.
I used this spice blend in the thanksgiving stuffing meatballs and grandma barbara’s stuffed mushroom recipes in Practical Paleo, but you can use it to make sausage from scratch – for any recipe you have, or just on its own – and use your choice of ground meats: pork, beef, lamb, or even turkey or even chicken.
italian sausage spice blend
from Practical Paleo* (page 233)
*this recipe has been corrected since the original printing of Practical Paleo
Yield: ~ 5 Tablespoons
- 1 teaspoon sea salt
- 1 tablespoon fennel seeds, ground
- 1 tablespoon ground sage
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/4 teaspoon white pepper
(or 1 teaspoon black pepper)
- 2 teaspoons dried parsley (optional)
Use 2 tablespoons of spice blend per pound of meat to make sausage.
- Combine all ingredients in a mixing bowl and store in an air-tight container/glass jar for up to six months.
Yes, you can enjoy this recipe while on the 21-Day Sugar Detox.
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