Great Sausage Recipe (and getting around the bad salt problem)

I had a really scary encounter with salt recently: A Salt on the Body and Salt Explained. I was really bugged, because I like the food that my chicken farmer produces, but I wasn’t about to overdose again on the salt that her food processor uses. I wanted sausage to use in a beans and rice dish, and then it occurred to me that I could MAKE MY OWN! There’s a novel idea. I used to work in a neighborhood meat market and deli and watched them make the sausage, but it was foreign for me to think about making my own.

I turned to Sally Fallon’s Nourishing Traditions for a recipe, and it was great! For the next batch I will experiment with the seasonings.

Turkey Breakfast Sausage

1 pound ground turkey (which I purchased from my chicken farmer)

1 small onion, peeled and finely chopped

¼ tsp each cumin, marjoram, pepper, nutmeg, oregano, cayenne pepper and ginger

½ tsp each dried basil, thyme, sage

2 tsp sea salt (the real stuff – see previous posts)

2 T almond flour (Sally uses whole grain bread crumbs, but we try to avoid bread)

1 egg, lightly beaten

2 T butter

Mix all ingredients and chill well. Form into little patties and sauté in butter.

Comments

[Maria Droujkova]

This reminds me of a Russian dish called "cotleta" ("cutlet") that is a staple. Instead of almond flour, that recipe has white bread soaked in milk, and just black pepper for spices.

For a variation, you can add about a cup of finely chopped or, better, processed cabbage or carrot to the mix.