Sausage has always been a go to breakfast food for us. But, at Our Southern Odyssey, when we realize that grains, sugar and preservatives were having a negative affect on our health, sausage was out. We spent hours looking at the many different brands; but, everyone we looked at had something that we could not and would not eat. Finally, we found a farm that raises their livestock in a pasture with GRASS! We were so happy.
So, we ordered raw grass-fed ground pork with no additives. That part was simple. But now for the fun part, to make sausage patties that taste like the ones my grandparents made without using red pepper flakes. We do not use red pepper flakes; because, red pepper belongs to the nightshade family and we have a difficult time with the nightshade vegetables. As for the other seasonings I remembered my paternal grandparents always used sage and salt. We will use black pepper for the red pepper flakes; this should give the sausage the heat it needs. Instead of using the white table salt we will be using the beautiful Himalayan pink salt. Finally, after a few attempts we have figured out all the seasonings and the correct amount of each ingredient. So, now we can share this recipe with you.
We have mentioned the sage, salt and black pepper. But we also added organic celery salt to our sausage. The celery salt gives the sausage a subtle, tangy taste. Turns out it was just the seasoning the sausage needed to make it delicious.
Every time we make our homemade nightshade-free southern sausage patties it is like I am transported back in time to my Mama Bagwell’s kitchen. I can smell that wonderful aroma of the pork and spices filling the air and know it won’t be long before we can all set down and enjoy another great breakfast with family. Now that wonderful aroma is filling our kitchen as the sausage is sizzling in the cast iron skillet. Our sausage is delicious beside fried or scrambled eggs and a slice of our carob bread with grape butter. Let us know what you like to eat with this wonderful Southern Sausage.
Instructions:
Take a cast iron skillet that is well seasoned and place the skillet on the eye (burner). Cover the bottom of the skillet with oil, either bacon fat or coconut oil. Do not turn the eye (burner) on.
Next take and put the ground pork in the mixing bowl. Add the celery salt, black pepper, pink salt and sage to the ground pork in the mixing bowl. Because this part is messy we recommend wearing disposable kitchen gloves, either the nitrile or the thin plastic ones will work perfectly. Just make sure that the gloves that you are wearing are powder-free. We don’t want powder in the sausage or any of our food.
With your hands take and mix the ground pork and all the seasoning together in the mixing bowl. Now that the seasoning is well mixed add one raw egg to the pork mixture. Again, mix the egg into the pork mixture well.
After everything is well mixed take and roll out the pork mixture into small balls. You should be able to get twelve small balls out of one pound of ground pork. The pork mixture will be a little sticky. When all the pork has been divided up into individual balls that are the same size take and flatten them between your palms. As I have stated before this is a little messy so wearing gloves is a good idea. Use the step-by-step guide above as a reference.
After the sausage patties have been formed take and lay them on a plate. Keep flattening out the sausage balls until they are all formed. Remove the gloves and throw them into the trash. Take the mixing bowl and place it into the sink. You may want to add some soapy water to the mixing bowl which will make cleaning the bowl easier, later.
Take the plate that all twelve patties are on and place the plate close to the stove. Take and turn the eye (burner) on medium heat. Allow the cast iron skillet time to heat up before adding the sausage patties.
Add the sausage patties to the oil in the cast iron skillet. If the skillet was properly heated you should be able to hear a slight sizzling sound as the sausage patties touch the skillet. We use a ten inch skillet and we are able to get all twelve patties in the skillet at one time. Cook the sausage patties for five minutes moving them around a little to keep them from sticking. After the five minutes are up take and flip the sausage patties over to the other side and cook for an additional five minutes. Again move them around a little bit to keep them form sticking to the bottom of the pan. When the five minutes are up take and place the cooked sausage patties on a clean plate. Turn the eye (burner) off and remove the cast iron skillet from the eye (burner). Remember that the cast iron skillet will stay hot for a little while so do not touch the skillet until it has had time to completely cool down.
And that is all it takes to make some flavorful homemade nightshade-free southern sausage patties. We hope that you enjoy the recipe.
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