Easy Pastured Pork Sausage

This is a super-easy pastured pork sausage to make — just ground pork and dry spices!

I love this recipe for its versatility. Whether you want to serve it up as patties for breakfast, with biscuits and gravy for lunch, or on top of pizza for dinner it will not let you down! It’s hard to find organic or pastured pork products in the market so if you’re like me you will be doing it yourself.

I found a local meat farmer who never uses antibiotics or hormones, keeps his pigs on pasture, and also supplements their diet with organic feed. This means the animals are exposed to fresh air, grass, and insects. They are able to live and grow in a more natural and healthy way. Because they are cared for in this way the meat and fat are more nutrient dense, with little or no chemical interference. It was from this farmer that we purchased half a pig, had it butchered, and stocked our freezer.

If you are interested in doing the same thing, the Weston A. Price Foundation has a good list of local chapters by region to begin your search.

To grind your pork, start by setting up your grinder based on the manufacturer’s specifications. Then cut your pork to fit the grinder easily. I like to cut mine in long strips.

Run the meat through your grinder into a large bowl. Collect your salt and spices and add them to the meat. Mix thoroughly but try not to overwork the pork.

If you are planning to use your sausage right away you can store it in the refrigerator or you can freeze it in individual patties as I do. To freeze the sausage use a 2-ounce scoop to portion and shape the bulk sausage into patties. Lay each patty evenly spaced on a sheet pan. Put them in the freezer until fully frozen and then store them in an airtight freezer bag or container.

When you are ready to enjoy your sausage just remove several patties from the freezer and defrost them. And just because they are patties doesn’t mean you can’t use them in other ways. Once they are defrosted you can cook them however you wish!

Oh, that is easy!

Easy Pastured Pork Sausage

Yield: 16

Prep Time: 40 minutes

Total Time: 40 minutes

This recipe yields 16 2-ounce patties or 2 pounds of bulk sausage. For a truly organic sausage, use all organic spices.

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Ingredients

• 2 pounds pastured pork, boneless roast (from shoulder or butt) or ground
• 3 tablespoons fennel seed
• 3 tablespoons dried oregano leaves
• 2 tablespoons salt
• 2 teaspoons ground pepper
• 1 teaspoon garlic granules
• 1/2 teaspoon red pepper flakes

Instructions

1. To grind your pork start by setting up your grinder based on the manufacturer's specifications. Then cut your pork to fit the grinder easily. I like to cut mine in long strips.
2. Run the meat through your grinder into a large bowl. Collect your salt and spices and add them to the meat. Mix thoroughly but try not to overwork the pork.
3. If you are planning to use your sausage right away you can store it in the refrigerator or you can freeze it in individual patties as I like to do. To freeze the sausage use a 2-ounce scoop to portion and shape the bulk sausage into patties. Lay each patty evenly spaced on a sheet pan. Put them in the freezer until fully frozen and then store them in an airtight freezer bag or container.
4. When you are ready to enjoy your sausage just remove several patties from the freezer and defrost them. Just because they are patties doesn't mean you can't use them in other ways. Once they are defrosted you can cook them however you wish!