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September 12, 2022

Homemade Sausage Recipe

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Homemade sausage is easy to make and much more healthy than many of the options at the grocery store!

   

I know making homemade sausage can sound difficult, but it’s actually very easy. You cut up the meat into large pieces, freeze for 20 minutes and then blitz it a few times in the food processor with some spices. Form it into a log and you’re done!

You can swap out the beef for chicken, turkey or pork and even add other seasonings such as garlic, thyme, red pepper flakes or even a touch of brown sugar for some sweetness.

You can store the sausage in the freezer or fridge. When you’re ready to cook some up, you need to cut it into slices, and fry it in a skillet. It’s great paired with eggs and fruit for breakfast, or you can serve it alongside a big salad and sourdough for dinner.

And, if you don’t want to form it into logs, you can also brown it and break it up with a wooden spoon and add to sauces, soup, or use it for a pizza topping.

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Homemade Sausage

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This recipe can be adapted in dozens of ways. Pork, chicken, or beef can be used to create different flavors as well as any spices you like. It can be served for breakfast, lunch or dinner. 

  • Author: Deliciously Organic
  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 4 - one pound sausage rolls
  • Diet: Gluten Free

Ingredients

For the sausage:
4 pounds boneless chuck, trimmed (grass-fed preferred)
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 1/2 tablespoons coarse Celtic sea salt
1/4 teaspoon cayenne pepper

Instructions

Cut the meat into 1-inch cubes and place on a baking sheet. Freeze for 20 minutes. In a small bowl combine sage, thyme, salt and cayenne. Place 1 pound of meat in the bowl of a food processor. Add a heaping tablespoon of seasoning mix to meat and pulse in food processor until ground and spices are incorporated throughout the meat. Transfer to a large piece of parchment paper. Roll into a log and twist the ends of the paper to secure. Repeat with remaining meat. Can be frozen for up to 2 months.

To cook:
Place the log of sausage in the freezer for 30 minutes (this makes it easier to slice). Cut into 1/4-inch thick pieces. Cook on a skillet over medium-high heat until golden brown on both sides and cooked through. I like to cook it in a small amount of ghee. You can also crumble and cook it and add to a sauce, soup, or use it for a pizza topping.

Keywords: homemade sausage

Did you make this recipe?

Share a photo on Instagram and use the tag #carrievitt — I can't wait to see what you've made!

 

 

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Filed Under: Breakfast, Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Paleo Recipes, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+), Uncategorized | 34 Comments

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34 Comments

  1. Melissa B.

    October 7, 2011 at 10:48 am

    Thank you for posting! This sounds delicious and I do believe that I'm going to tackle it very soon! :)
    to Melissa B." aria-label='Reply to this comment to Melissa B.'>Reply to this comment
  2. Pam

    October 7, 2011 at 11:15 am

    Can't wait to try this!
    to Pam" aria-label='Reply to this comment to Pam'>Reply to this comment
  3. g.

    October 7, 2011 at 11:31 am

    Perfect project for a stormy day! Love your grain free challenge - thank so much for sharing.
    to g." aria-label='Reply to this comment to g.'>Reply to this comment
  4. Karen

    October 7, 2011 at 12:03 pm

    WOW, I was a little apprehensive about this recipe. But this looks and sounds like gourmet ground beef. I love that you used chuck instead of pork. I'm going to give it a try. My husband might even like it, heck what's not to like. Thanks again for your creativity! :o)
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
  5. Mindy

    October 7, 2011 at 1:52 pm

    I have a question...I am allergic to 5 main italian seasonings. I wish I was kidding!!! Rosemary, thyme, oregano, basil, and marjoram. Anyone have any ideas of what I can use instead of the thyme? I am very excited to try the sausage! I MISS EATING IT!
    to Mindy" aria-label='Reply to this comment to Mindy'>Reply to this comment
    • Yvonne

      May 14, 2013 at 9:49 pm

      Mindy, what about adding some garlic, onion powder, cumin, coriander, maybe some chilli's of you like hot stuff, or even chuck in a couple of peppadews, definitely parsley?
      to Yvonne" aria-label='Reply to this comment to Yvonne'>Reply to this comment
  6. Molly Chester

    October 7, 2011 at 1:57 pm

    Yum! This sounds delicious!
    to Molly Chester" aria-label='Reply to this comment to Molly Chester'>Reply to this comment
  7. Lucy Lean

    October 7, 2011 at 2:10 pm

    You are so creative in the kitchen - love love love!
    to Lucy Lean" aria-label='Reply to this comment to Lucy Lean'>Reply to this comment
  8. MikeVFMK

    October 7, 2011 at 5:30 pm

    With cold weather fast approaching, this will surely be on my radar. The fact that I adore sausage is just an added bonus. Thanks for sharing this!
    to MikeVFMK" aria-label='Reply to this comment to MikeVFMK'>Reply to this comment
  9. Allison [Girl's Guide to Social Media]

    October 7, 2011 at 8:30 pm

    I am so intrigued! I definitely want to try making my own sausage.
    to Allison [Girl's Guide to Social Media]" aria-label='Reply to this comment to Allison [Girl's Guide to Social Media]'>Reply to this comment
  10. marla {family fresh cooking}

    October 8, 2011 at 8:57 am

    Love these homemade sausage logs, a great protein recipe that I need to try :)
    to marla {family fresh cooking}" aria-label='Reply to this comment to marla {family fresh cooking}'>Reply to this comment
  11. Mamabear

    October 8, 2011 at 3:24 pm

    I am so glad you posted this, I have been thinking abouut it since seeing that Martha Stewart recipe, but I was intimidated! I like that you used all beef - that is more in line with what we eat.
    to Mamabear" aria-label='Reply to this comment to Mamabear'>Reply to this comment
  12. Gail

    October 8, 2011 at 9:06 pm

    YUM! Who knew making sausage could be so easy? Not me! Hugs, Gail
    to Gail" aria-label='Reply to this comment to Gail'>Reply to this comment
  13. Laurie Jesch-Kulseth @ Relishing It

    October 8, 2011 at 9:46 pm

    Now I'm craving sausage. Guess that's the point, right?! My grandparents used to make huge quantities of homemade sausage when I was young. They had family and friends help with the task. I've always wanted to give it a try myself. Your version looks simple and better suited for my family. Thanks :)
    to Laurie Jesch-Kulseth @ Relishing It" aria-label='Reply to this comment to Laurie Jesch-Kulseth @ Relishing It'>Reply to this comment
  14. Nancy@acommunaltable

    October 9, 2011 at 9:57 pm

    I love making sausage... and you are right.. it sounds much more difficult than it really is!! This version sounds perfect!!!
    to Nancy@acommunaltable" aria-label='Reply to this comment to Nancy@acommunaltable'>Reply to this comment
  15. Lori S.

    October 10, 2011 at 7:00 am

    Sounds delicious! I have a question about a previous recipe you posted that I went to buy the ingredients for this weekend. The no-bake chocolate oatmeal cookies call for maple sugar. My local Whole Foods (my only good source for getting these more rare ingredients) sold a tiny container of it (about the size of a regular bottle of spices) for $10.99. I didn't want to spend that much on one ingredient...do you have any ideas for a good substitute?
    to Lori S." aria-label='Reply to this comment to Lori S.'>Reply to this comment
    • Deliciously Organic

      October 10, 2011 at 11:25 am

      You can use organic whole cane sugar (not to be confused with evaporated cane juice/sugar) or sucanat. For future reference, I buy my maple sugar through the Amazon subscribe and save program. It's a sugar that I only use once in while because of it's cost, but it tastes so good! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Lori S.

        October 10, 2011 at 12:33 pm

        Thanks so much!
        to Lori S." aria-label='Reply to this comment to Lori S.'>Reply to this comment
  16. Brooke @ Food Woolf

    October 10, 2011 at 1:31 pm

    Really? Making sausage is this easy? I blush, thinking how complicated I made the whole process out to be in my mind. Thank you for the recipe and the beautiful descriptions of the cold front that rolled over Edwards AFB. xoxo
    to Brooke @ Food Woolf" aria-label='Reply to this comment to Brooke @ Food Woolf'>Reply to this comment
  17. Georgia Pellegrini

    October 10, 2011 at 4:31 pm

    I love pure ingredients that are allowed to speak for themselves. Simplicity IS best and it's always been my food philosophy. Go you!
    to Georgia Pellegrini" aria-label='Reply to this comment to Georgia Pellegrini'>Reply to this comment
  18. karen

    May 3, 2012 at 11:10 am

    Hi Carrie - do you have a recipe for homemade salami? our favorite restaurant in SD makes an incredible salad with mixed greens, marinated veggies, feta cheese and their homemade salami. I thought I saw one on your site, but I'm sure it was this sausage recipe. I'd love to make salami. thanks!
    to karen" aria-label='Reply to this comment to karen'>Reply to this comment
    • Deliciously Organic

      May 3, 2012 at 12:01 pm

      I don't. Sorry! If you find a good one, please let me know!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  19. marian

    October 1, 2012 at 7:27 am

    Can I use grass fed ground beef for this instead of boneless chuck? What is the difference?
    to marian" aria-label='Reply to this comment to marian'>Reply to this comment
    • Deliciously Organic

      October 2, 2012 at 6:17 am

      You can, but it won't have quite the same texture. When the boneless chuck is cut with the blade in the food processor, some of the connective tissue stays in tact, therefore creating a sausage that will hold it's shape a bit more than ground beef. But, I do think ground beef will work as a nice substitute.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  20. Lindsey

    May 30, 2013 at 10:38 am

    I love this recipe. I love having homemade sausage in my freezer. My family loves this and we have it often for breakfast and sometimes dinner. Thanks
    to Lindsey" aria-label='Reply to this comment to Lindsey'>Reply to this comment
  21. LAURA

    September 5, 2013 at 6:52 am

    what food processor do you use?
    to LAURA" aria-label='Reply to this comment to LAURA'>Reply to this comment
    • Deliciously Organic

      September 5, 2013 at 7:00 am

      I have used the Cuisinart 14-cup food processor for almost 15 years and love it. It's large enough to make sausage, pie crusts, etc. but not so big that it's cumbersome. Here's a link: http://fave.co/18vKJt5
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  22. Krista

    September 10, 2013 at 10:38 pm

    Have you tried this with ground turkey? Is there a spice that could be added to give it a more "breakfast" flavor? Thanks! Looks yummy!
    to Krista" aria-label='Reply to this comment to Krista'>Reply to this comment
    • Deliciously Organic

      September 13, 2013 at 8:48 am

      I haven't, but that's a great idea! I think some toasted coriander seeds would be really nice to add more of a breakfast flavor.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  23. Kentucky Lady 717

    February 7, 2014 at 9:42 am

    Thank you Carrie for sending me this link...I too want to make this....I did make one from another blog, and it was much better than the roll you buy in the store , but still anxious to try your recipe. Thanks
    to Kentucky Lady 717" aria-label='Reply to this comment to Kentucky Lady 717'>Reply to this comment

Trackbacks

  1. Carrie Vitt says:
    October 7, 2011 at 4:33 pm
    [New Post] Homemade Sausage: http://t.co/jDkB7UIB #realfood #grainfree #glutenfree #unprocessed #organic
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  2. The Elusive Thread says:
    October 7, 2011 at 7:11 pm
    [New Post] Homemade Sausage: http://t.co/jDkB7UIB #realfood #grainfree #glutenfree #unprocessed #organic
    to The Elusive Thread" aria-label='Reply to this comment to The Elusive Thread'>Reply to this comment
  3. Back-to-School Lunch Ideas and Dairy-Free Chocolate Pudding says:
    August 20, 2013 at 7:42 am
    [...] Prosciutto Wrapped Mini Frittata Muffins via Nom Nom Paleo Blueberry or Pumpkin Muffins Homemade Sausage Patties with dipping sauce Grilled Zucchini Rolls via Cookin Canuck Lemon Chia Seed Muffins via Slim Palate [...]
    to Back-to-School Lunch Ideas and Dairy-Free Chocolate Pudding" aria-label='Reply to this comment to Back-to-School Lunch Ideas and Dairy-Free Chocolate Pudding'>Reply to this comment
  4. Smoked Salmon, Poached Eggs and Micro Greens says:
    March 28, 2014 at 1:00 pm
    […] Cheesy Egg and Bacon Scramble Pumpkin Muffins Scrambled eggs with caramelized red onion and bell pepper (the kid’s favorite) Thick plain organic yogurt with fresh berries and dehydrated nuts (sometimes we drizzle a bit of honey or maple syrup over top) Coconut Berry and Spinach Smoothies Baked Eggs and Prosciutto Cups Grain Free Blueberry Muffins Creamed Kale and Eggs Pancakes and Waffles Grain Free Granola Pecan Coconut Muffins Huevos Rancheros Homemade Sausage […]
    to Smoked Salmon, Poached Eggs and Micro Greens" aria-label='Reply to this comment to Smoked Salmon, Poached Eggs and Micro Greens'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
Welcome to Deliciously Organic

Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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