I love making my own sausage so I can control what I’m eating. I always start with ground pork with at least 20% fat so I don’t wind up with tree bark consistency. Then I just season and cook!
This recipe is courtesy of Michelle and is from her new cookbook, Nom Nom Paleo. If you are new to the Whole 30, you need to zip over to her website soon and check it out. If you have googled any Whole 30 recipe, chances are you’ve hit her website. I have a cookbook review coming up soon, but I couldn’t let this one pass by. Her original recipe is for Maple Sausage, but to make it Whole 30 compliant (no sugar), she suggested using apple.
- 2 lbs ground pork
- 1/2 apple, minced.
- 1 Tablespoon salt
- 2 teaspoons minced fresh sage
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon ancho chile powder
- 2 Tablespoons bacon fat or olive oil
- In a large bowl, combine all the ingredients.
- Use hands to form 16 rounds, 2-inches wide.
- Melt fat in skillet over medium heat. Cook patties 4 minutes per side or until they are cooked through. I used a meat thermometer to make sure they reached 160* then I removed from heat to prevent tree bark bites.