I have grown very fond of experimenting with different sausage seasonings lately. Because I am on the Autoimmune Protocol and can’t eat eggs, sausage has become my “go to” breakfast. I achieve variety by changing up the seasonings and the fruits and veggies I eat on the side. I also have been experimenting more with seasonings for beef sausage because the fats in grass-fed beef are better than the fats in pastured pork (which are typically supplemented with some grain) and because it’s easier to find on sale than pastured pork. This is my current favorite sausage. Note that some people on the Autoimmune Protocol can’t handle any seeds at all. I’m okay with small amounts of seed-based spices, like what’s in this recipe. So far, I just form sausage into patties when I make homemade sausage. I would love someday to make a big batch to stuff into Sausage Casings and keep in my freezer though! This is also a great way to make sausage for an egg scramble, frittata, or hash. I’ve also started baking sausage instead of frying. It turns out just as moist and delicious as frying but is decidedly easier.
- 1 lb ground beef
- ¼ tsp Caraway Seed
- ¼ tsp Ground Coriander Seed
- ½ tsp Garlic Powder
- ¼ tsp Ground Mace
- ¼ tsp Salt (to taste)
- 1-2 Tbsp tallow or coconut oil for frying
1. If using whole caraway seed and/or coriander seed, grind in a Spice Grinder or Magic Bullet.
2. Combine spices with beef and mix well (I like to use my hands for this step).
3. Form sausage into patties (I typically make 3 or 4 patties per pound). Alternatively, you could buy Sausage Casingsand stuff with the Sausage Stuffer attachment of your Meat Grinder.
4. Heat tallow in a skillet over medium-high heat.
5. Cook sausage patties for 8-10 minutes on the first side. Flip and cook for another 7-8 minute on the second side, until fully cooked.
6. Alternatively, place sausage patties on a cookie sheet and bake at 400F for 18-20 minutes (no need to flip mid baking).