From Chow Bella
2 1/2 lbs semi-lean boneless pork, such as sirloin (use something inexpensive, not something expensive like loin, which is also too lean)
1 1/2 tsp dried rubbed sage
1 1/2 tsp dried minced onion
1 1/4 tsp coarse kosher salt
1 1/4 tsp paprika
1 tsp ground black pepper
1/2 tsp dried marjoram
1/4 tsp whole fennel seeds
1/8 tsp ground white pepper
1/8 tsp red pepper flakes (or more, to taste)
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1. Grind the meat with a meat grinder or food processor fitted with a blade. You can also start out with pre-ground meat.
2. Place the meat in a layer about and inch high on a cutting board and evenly sprinkle all the herbs and spices over top. I used a large knife to "chop" the spices into the meat until they are homogeneously combined.
3. At this point, you can immediately cook the sausage. I split mine into half-pound parcels wrapped in parchment. They can then be placed in a freezer container or kept in the refrigerator and used over the next few days.
Servings per recipe: 10
Per serving:
Calories: 171.7
Fat: 7.7 g
Saturated fat: 2.8 g
Cholesterol: 67.2 mg
Sodium: 347.1 mg
Carbohydrate: 0.6 g
Fiber: 0.2 g
Sugars: 0 g
Protein: 23.5 g