Recipe: Homemade Sausage with Sage

Every grocery day, Mr. Big Food takes a look at the pork section and if there’s a cut (or two) that’s priced right we buy it. When we get home, the cut, date, and weight are recorded in a spreadsheet, and the pork is put into the deep freezer. 

Every few months Mr. Big Food gets out his meat grinder and has himself a sausage making day. He makes it in double, triple or gradruple batches and freezes 1 lb. portions. The beauty of this is that we have several months of sausage, and we know exactly what’s in it. Oh. And it tastes better than store bought. 

Last night’s Breakfast for Supper featured Sweet Potato Waffles with Homemade Sausage with Sage. 


Makes 2 lbs

2 lbs lean pork, ground 

1 tsp curing salt (like Morton’s Tender-Quik) 
½ tsp sage 
½ tsp cumin 
¼ tsp ground ginger 
1 bay leaf 
½ tsp pepper

Mix pork thoroughly with remaining ingredients and cure 24 hours in refrigerator. Shape mixture into 12-15 patties. Fry in skillet for about 8 minutes on each side or until nicely browned. Sausage may be shaped into cakes, wrapped in foil, and broiled over hot coals. Serve in foil casing if desired. Or freeze for later use.