In a large bowl place meat and desired spice blend. Mix gently with clean hands to fully incorporate spices and combine meats (if using two).Advertisement
To store, place uncooked sausage in an airtight container and refrigerate up to 3 days. To freeze, divide sausage into 1-pound portions or shape into six 3½-inch patties per pound. Place in resealable plastic freezer bags; freeze up to 3 months.
Cook patties in a skillet over medium heat until 165° in the centers, about 4 minutes per side. Or use bulk meat as directed in recipes.
2 tsp. dried sage, crushed + 1½ tsp. kosher salt + 1½ tsp. black pepper + 1 tsp. dried thyme, crushed + 1 tsp. garlic powder + 1 tsp. onion powder PER SERVING 210 cal, 15 g fat, 54 mg chol, 230 mg sodium, 4 g carbo, 0 g fiber, 3 g sugars, 19 g pro.
Breakfast Sausage blend (reduce kosher salt to 1 tsp.) + 1 cup shredded peeled apple + 2 Tbsp. pure maple syrup + 1/8 tsp. ground nutmeg
2 Tbsp. dry red wine or red wine vinegar + 1 Tbsp finely chopped parsley + 1 Tbsp. paprika + 2 tsp. fennel seeds, toasted and crushed + 2 tsp. kosher salt + 2 tsp. sugar + 1½ tsp. black pepper + ½ to 1½ tsp. crushed red pepper + 1 clove garlic, minced PER SERVING 202 cal, 13 g fat, 54 mg chol, 416 mg sodium, 2 g carbo, 0 g fiber, 1 g sugars, 13 g pro.
3 Tbsp. chili powder + 3 Tbsp. cider vinegar + 1 Tbsp. ground chipotle chile pepper + 2 tsp. kosher salt + 2 cloves garlic, minced + 1 tsp. smoked paprika + 1 tsp. dried oregano, crushed + ½ tsp. ground cumin + ½ tsp. black pepper + ¼ tsp. ground cinnamon PER SERVING 203 cal, 13 g fat, 54 mg chol, 472 mg sodium, 1 g carbo, 1 g fiber, 0 g sugars, 13 g pro.
1 egg, lightly beaten + ½ cup beer (one you like) + 2 tsp. kosher salt + 2 tsp. dry mustard + 1½ tsp. brown sugar + 1 tsp. ground coriander + ¾ tsp. black pepper + ½ tsp. onion powder + ½ tsp. paprika + ½ tsp. ground sage + ¼ tsp. ground ginger + ¼ tsp. caraway seed PER SERVING 208 cal, 16 g fat, 69 mg chol, 422 mg sodium, 1 g carbo, 0 g fiber, 0 g sugars, 13 g pro.