My sausages are adapted from a recipe in the book Nourishing Traditions. I have modified and added many ingredients to make them more nutrient-dense and tasty. I have also simplified the process and now make them super quickly and efficiently! They are delicious for breakfast and travel well when packed in lunches. You can modify the recipe to include vegetables and spices that suit your preferences. Enjoy!
- 1-2 lb. ground meat (I mostly use beef, but you can mix beef and lamb or other meats)
- 2 eggs
- 1/2 tsp. spices (see below)
- 1-2 tsp. salt (I use 1.5 tsp. fine-grind Celtic salt)
- 2 stalks celery
- 2 medium onions
- 1/2 green pepper or red bell pepper
- 1/2 zucchini
- 3 large cloves garlic, minced
- Butter or oil for frying
In a large bowl, combine eggs, spices, and salt. For the spices, I hold a 1/2 tsp. measuring spoon and shake the following 10 spices without measuring carefully, just roughly filling the spoon:
- Black Pepper
Quickly chop vegetables into same-size smallish pieces. Add chopped vegetables and minced garlic to bowl. Mix all ingredients very well. Add ground meat and knead by hand to get all the spices mixed into the meat.
(Any vegetables chopped small would be tasty—just keep the proper proportion of 1:3 or 1:4 veggies-to-meat ratio.)
Melt butter or oil in frying pan and drop patties with a small spoon, flattening into about 2-inch diameter patties. Fry until golden, flipping once to get both sides even.
I honestly can do this start to finish in 5 minutes or less now. I pack in a glass container, let cool and cover. For lunches, I let them cool and wrap in parchment paper, then put in a plastic bag. They are great with cultured veggies on the side.