Fresh sausage is easy to make. All you need is some ground meat, spices and some herbs. Mix, pan-fry and your family will be very, very happy. If it is possible, buy ground meat from a butcher that you trust. Ever since I read this New York Times article (warning-do not read if you are eating) and learned that ground meat in this country has up to 30% unlabeled “pink slime”–the ammonia washed sludge that most countries would not feed to their pets–I’ve been very wary of meat ground anywhere but right in front of me. Really, do I want my kids eating meat swept from the floor of an Argentinian slaughterhouse, washed in toxic chemicals and them shipped to our local market? For me, this means getting my meat ground by a real butcher, even if means I have 15 1# packages of meat in my freezer at any given moment because going to Whole Foods is not in the regular routine.
I used dark turkey meat for these sausages, although pork or chicken are excellent, too. This recipe is from The Art of Making Sausages, Pates, and Other Charcuterie by Jane Grigson.
- 1 pound ground turkey, pork or chicken
- 1 teaspoon salt
- 1/2 teaspoon quatre-epices (equal parts pepper, nutmeg, clove and cinnamon)
- 1 teaspoon kosher salt
- 1 1/2 teaspoon dried sage or thyme (crumble with your hand)
- 1 TBLS vegetable oil (for pan frying)
- Mix all of the ingredients together well.
- Heat the oil in a skillet.
- Scoop into little patties and fry on medium heat until golden and crispy on each side and cooked through, about 5 minutes per side.