Prep 8 hrs
Cook 10 mins
I decided to make my own sausage to avoid additives and preservatives found in commercial brands. My family enjoys the traditional sage flavor. I grow sage in my herb garden, and ground the dried leaves in a mortar & pestle before measuring. I used a combination of pork and turkey, but you can use all pork, or all turkey, if you prefer. You can add 1/4 teaspoon hot pepper if you prefer it spicy. Prep time includes chilling overnight. If using table salt, use only 1/2 teaspoon; do not adjust salt until after resting overnight. The salt dissolves in the meat and tastes much saltier in the morning. Cook a little in the microwave before tasting.
- 1 lb ground pork
- 20 ounces ground turkey
- 3 tablespoons ground sage
- 1 teaspoon kosher salt
- 1 1⁄2 teaspoons ground black pepper
- 1⁄2 teaspoon herbes de provence
- 1⁄8 teaspoon allspice
- 1 tablespoon brown sugar
- 2 tablespoons water
- Combine pork and turkey in a large bowl.
- Combine seasonings in a small bowl.
- Sprinkle seasonings evenly over meats, add water, and mix well with hands or electric mixer.
- Chill meat mixture for several hours or overnight.
- Cook 1 teaspoon meat in the microwave on a small plate, taste for seasoning.
- Form into 2 oz. patties and cook in skillet over medium heat with a little vegetable oil, until lightly browned and no longer pink inside.
- Patties may be frozen; arrange on a sheet pan to freeze. Place in plastic bag when frozen for storage.