Homemade Beef Sausage from Nourishing Traditions

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Beef breakfast sausage - gluten free grain free GAPS and SCD

We eat breakfast-for-dinner pretty often.  I finally tried making beef sausage because it was a breakfast-kind-of-night and I had some beef thawed in the fridge.  I used 2 lbs of beef at first and the recipe on page 364 of Nourishing Traditions for Spicy Lamb Sausage, minus the sundried tomatoes and pepper (that I didn’t have) and bread crumbs (not on GAPS).

The first time I did it, I chilled in logs the way she recommends and then sliced it into patties. Since then I’ve become lazy and just formed patties with my hands and fried them right away.  I found the Nourishing Traditions recipe to be a little salty, so I’ve cut back on the salt as well.  And I’ve lazily condensed the recipe to something like this:

Easy Homemade Beef Sausage Recipe

3 lbs of ground beef (buy grassfed organic beef here)
1-2 onions, chopped finely
1/2 teaspoon of a few different sweetish spices (cinnamon, allspice, nutmeg, ginger etc) (buy organic sustainable herbs and spices here)
1 teaspoon cayenne pepper
1 teaspoon each of all the savory spices I have in the cabinet (cumin, coriander, ground pepper, sage, oregano, etc)
2 teaspoons sea salt (buy healthy sea salt here)
1 tablespoon basil (we like basil)
2 eggs (optional)

And then I mix it all with the triangle-shaped paddle attachment for my kitchenaid mixer.  This makes the sausage tougher, which I think is just fine because they stay together better that way. If you don’t want it tough, you can mix it all together with a fork.  Shape into patties and fry in coconut oil on med to med-high until no longer pink in the center.

I love making homemade versions of things that I’ve only had as packaged food. They taste better and it’s empowering once you figure out how to do something that seemed so complicated at first!  I don’t know a whole lot about spices beyond sea salt, fresh ground pepper, and basil, so this is a new step for me.

I’ll tuck the sausage into sandwiches, crumble onto homemade pizza, and just eat as the meat portion of a meal.  Falafel with tahini sauce was another meal where I learned a little more about spices.

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Comments

  1. so, i tried this recipe out today… i used a tad bit less than 3 pounds – about 1.12 kilo – i left out all spice and sage b/c i don’t have any, but i used all your other recommendations and it was really good. i went ahead and rolled it into 3 logs in parchment paper and froze in for future use – in which i will slice up into patty form… but i left a tad bit out to fry immediately and taste and it was good! thanks!

    i’m going to use it for dinner tomorrow night -we are gonna do “breakfast” for dinner, too – i’m also going to try the celeriac hashbrowns… i’ll let you know how it turns out!

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