Home-made Breakfast Sausage Recipe?

(Denise) #1

@ctviggen thought I’d flag you as maybe you, or someone here on KF knows how to make a good DIY Breakfast Sausage, from plain, ground pork?

Since I started Keto I’ve bought the tubes such as New York Style, and lately just settling for Farmland Original. I just want to stay as far from processed as I can get, so got the bright idea shopping, and bought some plain ground pork, no corn syrup, gads, I had no idea some of it has that :woozy_face:

All I know to use are the basics, but found one recipe, supposedly low carb where it calls for these seasonings:
Thyme
Sage
Salt
Pepper
onion
Garlic powders

Anyone chime in if they’ve done this, or have ideas? I have never used Thyme but a little sage on chicken I think it was, years ago. Any input welcome, Denise :hugs::+1:

(Bob M) #2

I used the Alton Brown breakfast sausage patty recipe, which does use brown sugar. I’ve made this multiple times, and thought it was great. Not very high in carbs either.

I believe he also has a recipe where he uses a casing, but I have not made that one.

I think this is it:

https://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185

For brown sugar, now, if I have a recipe for this, I use a bit of molasses and allulose. But if you have brown sugar, you only use a tablespoon for quite a bit of meat.

(Denise) #3

Thanks Bob, but I can’t eat any sugar due to my T2 Diabetes. I’ll try the one I found for now :wink:

(KM) #4

I would just chime in that unless you plan to cure or store these for long periods, it’s much less fiddly to just shape into patties rather than worrying about casing the meat into sausages. The recipe you found sounds exactly the ingredients I’d expect in a sausage, they’ll be delicious I’ll bet!

(Denise) #5

No I never planned to do link sausage I just make it up and patties would be fine for me :grin:

(Bob M) #6

Well, it makes 16 patties, and there are around 13 grams of carbs in 1 tablespoon of sugar (less in brown sugar), so that’s about 1 gram of carbs per patty. I don’t think you could see that on a monitor.

(Bean) #7

You could just skip the brown sugar in the Alton Brown recipe. You may need to add a little water if it is too sticky. Sugar regulates moisture in sausages along with adding flavor.

(KM) #8

Ah, when you said you “bought the tubes” I misunderstood and thought you meant casings. Those big tubes of ground sausage. Got it!

#9

Do whatever works for you. I would never put any added sugar or sweetener into meat dishes myself and I don’t like herbs (I do use some in certain dishes but not in sausages). I do use a lot of paprika but I am a Hungarian, of course I do. I have my own sausage/meatball spice mix (paprika, salt, black pepper, garlic and onion powder), I only use that and pork. I usually make patties (I have no tool to fill the intestine though I have some, it’s salted and doesn’t go bad easily, maybe I will use some again for fun) but it’s very rare for me to make sausages, I just make meatballs instead. It’s about the same but I put a yolk into it and some leftover soft fatty pork skin, it does good to the flavor!
I do buy sausages but they are very fatty, I don’t normally need that (good for fat fast days though). And I tend to prefer making my own things anyway, this way I have control over what goes into my food and if my tastes change or if I want the spices different, I can do it.

I used to like thyme in my vegetarian dishes… At some point it disappeared from my cooking (probably around the time when I added meat and removed most plants. I barely use any spices since, with some exception: stews, sausage, meatballs, very lean meat marinated in cream and garlic powder… even my scrambled eggs don’t need extra spices only some bacon or similar stuff). I can’t imagine what I could use thyme now.

Once I had homemade sausage (it wasn’t made by me) from home-raised pig. It probably was quite tasty below the INSANE amount of rosemary… I only could taste rosemary. If you are as sensitive as I, using too much (or any) herbs is a bad idea.

Good luck! It’s a very easy dish (if you make patties. once I have bought salted intestine but it’s a chore without a tool and why bother, really…), with some experimenting you surely will find what spices work for you!