Are you tired of buying sausage with mystery casings and lots of preservatives? Make your own. Food And Travel Nation tested these a few times and came up with just the right blend of spices without too much salt. Once you try these, you’ll be hooked.
1/2 lb very fresh ground pork
1/4 tsp freshly ground nutmeg
2 tsp rubbed sage
1/4 tsp cayenne
1/2 tsp sea salt
splash of white wine
grapeseed or olive oil
Mix ingredients together with very clean hands. (Take off rings, please.) Allow to sit for about 30 minutes in the fridge. Make four thin patties. Put about a tsp, maybe a little more of oil in a frying pan and heat to medium high. Cook the patties until cooked completely through and they are not pink inside. It’s recommended they be cooked to 165 degrees F.
I like to melt a slice of cheese over them and put the patties between a big slice of toasted bread, cut in half.
