Twice a year we purchase 1/2 a Heritage Breed, Pasture Raised Hog from a local farmer. It saves us so much money! And I can’t even explain how much better it tastes that any other pork we’ve ever had. While we do have the option to get the ground portion of our hog made into sausage at the butcher, we prefer to season it ourselves as needed. I’d rather have a bunch of ground pork in the freezer that I can use plain in recipes or mix into sausage – instead of having all sausage. And even if you aren’t buying bulk pork, you can save a TON of money buy purchasing ground pork, compared to pre seasoned sausage. You also can adjust the seasonings to your taste and know that there’s no junky fillers or msg!
Ingredients
- 2 pounds Ground Pork
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Ground Sage
- 1/2 teaspoon Paprika
- 1/4 teaspoon Majoram
- 1 pinch Crushed Red Pepper Flakes
Instructions
- Combine all seasonings in a small bowl
- Using your hands, mix your seasoning blend into your ground pork
- Mix it very well 🙂
- Use as you would any other bulk sausage
- Enjoy
Notes
I always fry up a tiny patty of sausage to make sure it's seasoned perfectly before cooking the rest of the sausage. You can also use Hot Smoked Paprika in place of the crushed red pepper.
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I found it very good. Clean tasteing without a lot of heat from the pepper. But enough know it is there. And best of all the salt is not overpowering but also did not leave me with the need or desire to add more as I expected.
Did not have Marjoram as called for so I used thyme in the same amount, as suggested on another site for a substitute, and was not at all disappointed. Will have to try the Marjoram next time to compare.
Thank you
Bob
I just made this using ground turkey and oregano because I didn’t have any marjoram since they’re in the same family. It was soooooo good! Thanks for the recipe! I don’t think I’m going to buy store bought sausage again!