Happy Almost Weekend everyone!
Thanks for coming to visit me in my little corner of the web. While you are here might I suggest one more thing you cram into your day today? Do something to help your tomorrow.
Yes, I know sufficient for the day is it’s own troubles. But, that isn’t what I am talking about. I am talking about acknowledging trouble areas you have and thinking about ways to fix them. Not at the expense of today. If it will cost today, don’t do it. But, if there is a tiny moment of time, what is something you can do to make tomorrow easier?
A little thing that will make a big impact.
With feeding a family with special dietary needs, my “trouble spots” often land around food. I am learning the little things that make keeping up with feeding everyone doable. Even on crazy mornings (like yesterday) full of extra “life happens” moments.
For me, one of the biggest helps is having seasoning blends around. I love the creative process of coming up with flavor combinations, but when things happen, like a drip pan fire, I want to NOT have to think about it. Or to have to measure out several spices.
Dumping spices in a jar and shaking, is NOT a big thing. But, it has a big impact. It helps to set me up for success in the kitchen.
Now, instead of finding, and measuring out 8 seasonings each time I make sausage I use 4 1/2-5 tsp of my mix per pound of meat and stir it in.
We go through a few pounds of sausage in a weeks time as I make them almost every morning (it is an easy protein for our egg, tree nut, and mostly grain free family). Because we use so much, I like to mix up a big batch and keep it in the fridge. I grab from it how much I need for sausage patties, sausage stuffed squash, sausage soup etc. While this is a “breakfast” blend, but I use it as most of our sausage.
Pst. This recipe has affiliate links. It helps make the work behind Worth Cooking doable.
- ⅓ cup sea salt (I prefer Real Salt, but was out of it for this so just used non-iodized sea salt)
- 1 TBSP ground mace
- ¼ cup ground rosemary
- ¼ cup ground sage
- 2 TBSP ground thyme
- 6 TBSP garlic powder
- 1½ tsp cinnamon
- ½ cup date sugar or coconut sugar (coconut sugar is not GAPS but is AIP); see notes
- Put everything in a jar. Shake up.
- To use for making sausage, use 4¾ tsp (I found that the perfect sweet spot, you might want to play around depending on brands of salt and sweetener) for each pound of fatty ground meat. I use pastured pork, but lamb is also nice. Chicken, beef, and lean pork do not work well. The pastured pork I usually add a bit of ghee to the pan to allow for better browning but it isn't needed for lamb usually.
- The sausage tastes better after a few days of "curing" with the seasonings in the fridge. It can be used right away though.
The sugar sounds like a LOT, especially since it is the largest measured thing. But, with everything else it is about ¼ of the mix and comes to around 5 grams of sugar per POUND of sausage.
If you make this, I would love if you shared on instagram and tagged #worthcooking and/or @worthcooking . I really enjoy seeing when you make my recipes!