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
Yield: ~ 5 Tablespoons
ingredients:
- 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.
preparation:
- 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.
Note: I earn a small commission if you use the links in this post to purchase the products mentioned. I only recommend products I would use myself or that I recommend for clients in my practice or at workshops. Your purchase helps support my work in bringing you real information about nutrition and health.
Comments 43
Thanks, I love Italian seasoning – I bet it’s great with meatballs
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.
Oooh, good idea. It’s been surprisingly hard to find certain kinds of meat sans the sugar – even at the farmer’s market!
Ooo, finally a use for that random jar of fennel seeds I bought. Thanks!
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.
Page 115 in the book! 🙂
Staring me right in the face!! thank you so much
” 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?
The spice blend itself stores that long, not once mixed into the meat. Sorry if that was confusing.
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.
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 🙂
Diane,
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
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.
Diane,
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,
Greg
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!
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?
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!
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!
Costco has updated books, so your recipe is correct if you got it there.
i gone through your website its really amazing.
Organic Herbs manufacturers.
Which cut of pork will be correct when making sausages or is the recipe mainly for beef.
Ground, but you can use any ground meat.
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 🙂
it should be 2 Tbsp per 1#. I’ll correct it here.
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!
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!
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.
Gotcha! Thank you sooo much for your reply, can’t wait to make them 🙂
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Thanks so much for this wonderful spice blend. I appreciate that you corrected it; I assume you increased the proportion of fennel seeds, since your original measurement was probably the amount AFTER grinding the seeds. However, I’d love to know how much ground fennel I should use. My estimation is a scant teaspoon. Would you agree?
Actually, I just found some whole fennel and when I ground it, I got 2 teaspoons. My guess is that it was fluffier than the storebought fennel that’s been sitting in a jar, so maybe one and a half teaspoons is accurate? Just trying to make sure I can have staples around when I’m in a rush!
I generally make the recipe with freshly ground fennel as well since it’s typically sold as seeds.
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