Breakfast
Homemade pork and sage sausages
Every bought sausage in this library comes with a warning to check the meat content, because rusk and sugar are what the cheap ones are padded with. Made at home there is nothing in them but pork, salt and sage.
1gnet carbs
25gfat
20gprotein
310kcal
Per serving40 minServes 4
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Ingredients
For the whole dish · serves 4
- Ground pork shoulder1 lb
- Fresh sagea small bunch, chopped fine
- Ground macea quarter teaspoon
- Sea salta level teaspoon for the batch
- Black pepperplenty
- Iced watera tablespoon for the batch
Method
6 steps · 40 minutes
- Ask for shoulder rather than lean ground pork. Anything under about twenty percent fat gives you a dry sausage and no amount of technique fixes it.
- Keep everything cold. Warm pork fat smears rather than staying in pieces, and that is what makes a sausage greasy instead of juicy.
- Work the salt through first and leave it 20 minutes. The salt draws out proteins that bind the meat, which is what a rusk is otherwise doing.
- Add the sage, mace, pepper and the iced water, and mix hard for a minute until it turns tacky and clings to the bowl.
- Shape into fat fingers with wet hands. Without skins they only need to hold together, not to be stuffed.
- Fry them gently for 12 minutes, turning often. Cooked fast they split, and there is no casing here to hold them.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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