Are you tired of store-bought sausages packed with mysterious ingredients? Get ready to revolutionize your breakfast and meal prep with these mouthwatering homemade paleo sausages that are not just gluten-free, but bursting with authentic, farm-fresh flavors! Whether you're a health-conscious foodie or someone looking to impress your family with restaurant-quality skills, this recipe is your ticket to sausage perfection that will have everyone asking, "Who's the chef?"
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Paleo
Serves: 6 servings
Ingredients
- 1 lb ground pork
- 1 lb ground beef
- 2 tbsp sage
- 1 tbsp thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Natural sausage casings (optional)
Instructions
- Prepare all ingredients by measuring them precisely and setting them out on a clean work surface.
- In a large mixing bowl, combine ground pork and ground beef, ensuring they are well-mixed and at a consistent temperature.
- Add sage, thyme, garlic powder, onion powder, salt, and pepper to the meat mixture. Use clean hands to thoroughly incorporate all spices, ensuring even distribution.
- Cover the meat mixture and refrigerate for 30 minutes to allow flavors to meld and spices to penetrate the meat.
- If using natural sausage casings, rinse them thoroughly with cold water and soak in warm water for 30 minutes to make them more pliable.
- Remove meat mixture from refrigerator and test seasoning by cooking a small patty and adjusting salt and spices if needed.
- For loose sausage: Form the meat into patties approximately 3-4 inches wide and 1/2 inch thick.
- For cased sausages: Carefully slide natural casings onto a sausage stuffer or piping tube, then fill with meat mixture, twisting into links every 4-5 inches.
- Preheat a large skillet or grill pan over medium heat. If using an oven, preheat to 375°F (190°C).
- Cook sausage patties or links for 6-7 minutes per side, ensuring internal temperature reaches 160°F (71°C) for food safety.
- For oven method, place sausages on a baking sheet and cook for 20-25 minutes, turning once halfway through.
- Let sausages rest for 3-5 minutes after cooking to allow juices to redistribute.
- Serve hot with preferred paleo-friendly side dishes like roasted vegetables or cauliflower rice.
Tips
- Temperature Matters: Keep your meat mixture cold while preparing to maintain the best texture and prevent bacterial growth.
- Seasoning Secret: Always test a small meat patty before cooking the entire batch to adjust spices perfectly.
- Moisture is Key: Don't overmix the meat to keep your sausages tender and juicy.
- Invest in Quality: Use fresh, high-quality ground meats for the most delicious results.
- Casing Options: If you're new to sausage-making, start with loose patties before attempting stuffed sausages.
- Food Safety: Always ensure sausages reach an internal temperature of 160°F to prevent foodborne illnesses.
- Flavor Enhancement: Let the meat mixture rest in the refrigerator to allow spices to fully integrate for deeper, richer flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 1g
Protein: 22g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 85mg
