Italian Sausage Spice Blend from "Practical Paleo" | Diane Sanfilippo

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  • Gary Conway

    Thanks, I love Italian seasoning – I bet it’s great with meatballs

  • sarah k.

    This is wonderful. I love any kind of sausage, and have been sad lately about the crap ingredients in most of them. This herb mix makes homemade sausage totally worth the trouble, and I’m overjoyed.

  • Janelle

    Oooh, good idea. It’s been surprisingly hard to find certain kinds of meat sans the sugar – even at the farmer’s market!

  • Kate @eatrecyclerepeat

    Ooo, finally a use for that random jar of fennel seeds I bought. Thanks!

  • Sandy

    I would like to ask a question if I may. I have your new book and can’t wait to try the recipes, but while reading thru it I noticed a reference FODMAPS. I can not, for the life of me, find anything that defines what this means.
    If it is there please forgive me, but does anyone know what it means?? thanks for the help.

    • admin

      Page 115 in the book! :)

      • Sandy

        Staring me right in the face!! thank you so much

  • John

    ” store in an air-tight container/glass jar for up to six months.”

    Six months? Ground meat wouldn’t last that long normally, how does these few spices add months to how long you can store this?

    • admin

      The spice blend itself stores that long, not once mixed into the meat. Sorry if that was confusing.

  • Bex

    Oh my!!
    Just mixed this into some minced (ground) Kangaroo, and OMG. That is good!!
    Amazingly tastes like really good sausage!!!
    Thanks Diane for a fab recipe.

  • Kasey @realfoodroots

    Thanks for the great spice idea! I’ve been playing around with sausage spices for awhile now to try to find a good mix since it’s hard to find any pre-made ones without any crap. Once I get some fennel, I’ll give it a go :)

  • Greg


    Bought your new book and love it. Very well done ! Lamb meatballs last night- yumm.
    My question- you recommend beets on the thyroid plan. I have read several places that beets are goitrogenic so I have been avoiding them due to low thyroid function. Now I’m confused, I love beets. So, do they contain goitrogens? If so, would you still put them in the thyroid plan?

    Thnaks, Greg

    • admin

      Goitrogen content in foods is reduced by cooking and, for most folks, isn’t something that is of major concern when not over-consumed. I haven’t actually heard of beets being goitrogenic, but if they are, simply avoid them in fermented and raw forms and don’t overdo them as cooked. It is also something that can be mitigated by proper iodine supplementation as directed by your endocrinologist or health practitioner.

      • Greg

        Thanks for the quick reply. I am aware of the mild reduction in goitrogens from cooking and the benefits of using of iodine etc. I was hoping you might have some insight as to whether or not beets are in fact goitrogenic. There seems to be conflicting info on this.

        Thanks again,

  • Cara

    I made this last night for dinner and it was delicious and easy. I can’t wait to pick up your book and I’ll be at your Tacoma workshop this weekend!

  • Elaine

    I’m confused….on the Corrections page the recipe has been edited to have 1/2 tbsp of sage, garlic powder, and onion powder. I saw that and changed it in my book. Now I’m on this page and the amounts here match what was originally printed in my book. Which is right?

    • Diane

      Hmm… you may have a correct version of the book already 😉 It was only the first two printings that were incorrect, so it’s hard for me to know which you have! I’ll update the corrections page but I thought this recipe matched was was on there. Sorry for any confusion!

      • Elaine

        I just got my book from Costco in the past month. It had 1 tablespoon listed for those three ingredients. So those were right? If so, then the Corrections page needs to be updated. I absolutely LOVE your book!

        • admin

          Costco has updated books, so your recipe is correct if you got it there.

  • phaladaagro1

    i gone through your website its really amazing.

    Organic Herbs manufacturers.

  • william

    Which cut of pork will be correct when making sausages or is the recipe mainly for beef.

    • admin

      Ground, but you can use any ground meat.

  • Cristina Bock

    Question! just want to confirm that for the stuffing meatballs we use 2 tbsp of this spice blend for 2 lbs of meat. I am asking bc on this page, it says to use 2 tbsp spice blend per 1 lb meat. And I really want to make those meatballs for thanksgiving! thank you :)

    • balancedbites

      it should be 2 Tbsp per 1#. I’ll correct it here.

      • balancedbites

        Oh did I say to use 1 tbsp / 1# in the book? I don’t actually have a recent copy of it… ! I gave them all away!

        • Cristina Bock

          No, I am referring to the Thanksgiving Stuffing Meatballs recipe on this website, it says to use 2 tbsp for 2 lbs of meat. Is that correct? Bc on this page it says 2 tbsp per 1lb meat… hopefully this makes sense!

          • balancedbites

            oh I see- I think when you add the other veggies into the mix, the flavors are stronger than when you use the spice blend + meat and nothing else. so make the recipe as-written. once you add carrots, celery, etc. it’ll be more flavorful and delish.

          • Cristina Bock

            Gotcha! Thank you sooo much for your reply, can’t wait to make them :)

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