For the "salty", most commercially-processed sausages are off the menu. One typical sausage link (4/lb) (83 g) has about 1002 mg of sodium. This is a very versatile low sodium version of Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use as is or in a variety of recipes that call for pork forcemeat.
Ingredients
3 pounds ground pork
3 tablespoons red wine vinegar
1 tablespoon freshly cracked black pepper
1 1/4 tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons paprika
3/4 teaspoon ground fennel seed
1/4 teaspoon brown sugar
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
Preparation
- Place the pork and red wine vinegar in a mixing bowl.
- Sprinkle with black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme.
- Knead until flecks of spice are evenly distributed through the sausage. (Plastic gloves are handy to prevent staining)
- Chill forcemeat in refrigerator for 12 hours to allow flavour to develop.
- Instead of stuffing the sausage meat into hog casings for links, it is easier to make up patties. Line a lid from a mason jar with plastic cling wrap. Press a portion of sausage meat into the lid until packed; wrap each patty in plastic wrap.
- Place wrapped sausages into a freezer bag before freezing, or store in refrigerator to thaw before cooking.
Yield: 12 sausage patties
NUTRITIONAL PROFILE: low sodium, high fat, high cholesterol
Source: recipe adapted from Michelle Gambel
