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.
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
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.
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