To a beginning chef (lower-case, we aren’t pretending to greatness yet) making sausage can seem mysterious and arcane. It isn’t. As with many spiced foods from liquors to fruits, sausage is a way to make an inexpensive cut of meat more attractive by lending it an air of the exotic.
What you need:
- a mixing bowl – use one that will hold twice as much sausage as you intend to make.
- measuring spoons
- optional wooden spoon – for those who don’t want to use their hands to work the sausage
- optional potato masher – this can be a labor saver
What goes in it:
- 1 pound of ground meat – use pork, turkey or whatever you choose to use. Beef is rarely used because it is a sweeter meat and spicing seems to contradict the concept of beef, but there are Cajun and creole burger recipes that are to die for!
- Spices – there is no cast-in-stone set of spices that you must use here. Like meat rubs, this is an opportunity to create! You can create a sweet, savory or spicy blend to suit your tastes! Here is my spicy-savory blend to use as a starting point:
- 1 Tbsp crushed red pepper
- 1/2 tsp marjoram
- 1/2 tsp sage
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
NOTE: I do not use salt in my sausage recipe even though most recipes you find on the internet use it. Salt is not inherently bad for you, but Americans get so much salt in our food that we tend to get hypertensive.
What to do:
Let’s get this highly sophisticated and arcane transformation underway!
In your mixing bowl add the ground turkey and the spices. Mix using your hands, your wooden spoon (this takes longer), or your potato masher. You’re done.
“WHAT?!?!?!?!” That CAN’T be it!” Yep, you’re done. Seriously. Don’t tell anyone, let them think you are this insane hidden talent. Look, my job here is to show you how truly easy the kitchen can be. Ever since I braved the threshold of non-packaged recipes, I’m hooked. Boxes off the supermarket shelf are boring!
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