Homemade “Bangers”
January 20, 2012 in Breakfast, Breakfast
After giving up eggs (let’s hope it’s only temporarily!), I needed to find a satisfying breakfast protein. Even low sodium bacon and store-bought sausage contain way more salt than I like to consume on a daily basis (after you sift through all the sausage labels for one without fillers!). This left me with two alternatives: experiment with breakfast shakes (hard to keep the carbohydrate content down) or make my own sausage. I was inspired by a recipe in Paleo Comfort Foods
Ingredients:
- 1 lb good quality ground pork
- ½ tsp dried thyme
- ½ tsp dried rubbed sage
- ¼ tsp mace
- 1/8 tsp nutmeg
- 1/8 tsp ground ginger
- 1 Tbsp cooking fat (tallow or coconut oil are great)
1. Mix herbs and ground pork in a small bowl. I like to get my hands right in to really make sure the spices are well mixed in. Form four patties.
2. Heat a skillet (cast iron is great here) over medium-high heat. Add cooking fat to skillet. Add sausage patties to skillet.
3. Cook on the first side for approximately 10 minutes, until you can see the meat cooking on the edges and the underneath looks a little browned. Flip.
4. Cook on the second side for 7-8 minutes, or until cooked through. Enjoy!
I hadn’t ever heard of mace before, so I googled it. It seems that it’s the outer covering of a nutmeg; Do you think the recipe would be just as good if I added a little extra nutmeg?
The flavors are similar but not quite the same. But, lots of sausage recipes call for nutmeg, so I think it would be okay.