As promised, here’s the sausage that I made for the pizza. If you like your sausage really mild, go with this recipe. I left out the fennel seeds that are characteristic of most sausage, because my wife hates them. I’m not such a huge fan either, so that’s fine with me.
But even had I included them this would have been exceedingly mild. I resisted my normal inclination to up the spices and cut down on the second try if it’s too much. This time I’m going to work my way up to the level of spiciness that I like. I wonder how many tries it will take.
Ingredients
1 pound lean ground pork
2 cloves minced garlic
1 teaspoon paprika
1 teaspoon fresh thyme
1/2 teaspoon fennel seeds (optional)
1/8 teaspoon chipotle powder (or cayenne)
1/2 teaspoon salt
Directions
I got this recipe from Amanda, who also has a sauce recipe that looks really tasty. The only changes I made were to use chipotle instead of cayenne pepper — because that’s that I already had — and I left out the fennel.
Oh, and I started by grinding my own pork. These were the pieces of tenderloin that were left after doing the pork chops with pan sauce. Slice the pieces into strips then cut crosswise into bite-size pieces.
Meat grinds better if it’s nearly frozen. If it’s warm it gets mashed around instead of chopping cleanly. Put the pieces on a baking sheet with a piece of wax paper, and put it in the freezer for about 20 minutes.
Once it’s cold, run it through the grinder.
Mince the garlic and add it to the ground pork.
And the paprika.
Strip the leaves from the thyme and add them.
Finally the chile powder and salt.
Mix everything together … get right in there with your hands. Sure it’s messy, but it’ll remind you of playing with your food as a child. It’s good for you.
And that’s it. For now.
Oh sure, of course you have to cook it. That’s coming tomorrow. It’s late, and I’ve got to get to bed. I’ll have the finished product for you as soon as I can.
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10 Comments
kewl! and here I have been using basil, oregano and paprika. I have to try your herb/spice blend.
you have me wanting to make EVERYTHING from scratch now, dude.
ahhh, this is what your end pieces of pork were for… The minced (ground)pork looks fabulously lean and I can’t wait for the next instalment!
I’ll be interested to see how that cooks up. Sausage is usually made with a lot more fat in it.
Lorrwill, I rationalize to myself that there’s a difference between “cooking” and “making dinner”. On the weekends, I cook. During the week, when we’ve got Brownie troop meetings, dance class, bowling, etc. etc. etc. sometimes I just make dinner. Although I have worked several more “from scratch” items into my “just making dinner” lineup.
Fiona and Kristin, yes it was very lean. Which worked great on the pizza. But it needed a lot of bacon fat to fry up the leftovers to throw into some red sauce.
Personally I can’t keep fennel seeds around for long. Every time i use them (primarily in pasta sauce) my boys want handfuls to eat. What strange sons I have.
Nice, homemade sausage rules. I love that you don’t get the sketchy little bits in it.
I agree with the no fennel part – but this has no sage either! That’s what I usually hate about sausage, so I’ll have to try this one.
Stephanie, I’ve got to tell my wife that. It’ll blow her mind.
Bob, sketchy bits? As in the fat and gristle?
Keri, I want more of an Italian sausage than a breakfast sausage flavor. I was a little leery of the thyme, actually, but it was really good.
Drew – thank you for the link
I love that recipe and the fennel in it 
Stephanie – i had to laugh about your sons LOL
Drew & Amanda, I think it's the tiny bit of Italian left over from my great-grandmother. I always remember her using fennel. At least they got that trait form her, instead of her love of roller derby!