Farm Sausage
Submitted by mom2
Farm sausage is homemade country pork sausage seasoned with sage, herbs, and a kick of chili and red pepper. Shape it into a log, chill overnight, then slice and fry. No casings, no special gear, just real sausage from scratch.
YIELD
4 servingsPREP
8 hrsCOOK
20 minREADY
8 hrsSkip the supermarket tube. This is honest, homemade country sausage you season exactly how you like it, with no casings and no special equipment required.
Sage leads the herb blend, the flavor that says breakfast sausage, backed by parsley, marjoram, thyme, and basil, with chili powder and red pepper flakes for a gentle warmth that builds.
The overnight chill is the step that earns its keep. Resting the seasoned pork lets the herbs and spices work into the meat, so every slice tastes seasoned through rather than just on the surface.
Shaping it into logs means you slice off rounds and fry them as you need them, getting crisp, browned edges. Or roll the mixture into small balls and freeze, then bake straight from frozen for grab-and-go portions.
Drain on paper towels and serve hot alongside eggs, pancakes, or a pile of grits.
Pro Tips
- Cook a small test patty first and taste, then adjust the salt, sage, and heat before shaping the rest.
- Don’t skip the overnight rest; it’s what lets the seasoning fully flavor the meat.
- Fry over medium heat so the sausage cooks through without the outside scorching before the center is done.
Variations
- Add a tablespoon of maple syrup or brown sugar for a sweet breakfast sausage.
- Bump up the red pepper flakes and chili powder for a spicier version.
- Use ground turkey or a pork-and-beef blend in place of all pork.
Ingredients
Directions
In a deep bowl, combine all ingredients, using hands if necessary.
On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter.
Wrap in plastic wrap or foil and refrigerate overnight.
To serve, slice the rolls into rounds about ½ inch thick and fry each side or until done.
Drain on paper towels and serve immediately.
Notes: An alternate way to prepare sausage is to shape mixture into large marble-size balls.
freeze if desired.
To serve, bake frozen on a rack, starting in a cold oven, for 20 minutes at 325℉ (160℃).
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