Ever want to make your own homemade sausage? Well here’s how you do it, with one caveat: we’re making low carb sausage. By making it yourself, you control what’s in it — including just how flavorful you want it to be.
Recipe comes from Beyond Bacon: Paleo Recipes That Respect The Whole Hog by Stacy Toth and Matthew McCarry.
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✅How The Sausage Is Made
Yield: 8 patties, 2 patties per serving (I said 16 patties by mistake!)
Total Carbs/Serving: 1.5g
Total Net Carbs/Serving: 0.9g
Nutrition: 307.1 Calories/19.6g Protein/24.4g Fat/1.5g Carb/0.6g Fiber
*1 tbsp. Star anise points (5-6 legs, I used a whole piece)
1 tsp. Pink Himalayan salt or sea salt
½ tsp Whole cloves (or ¼ tsp. powder)
½ tsp. Dried thyme
½ tsp. Coriander seed ( or ¼ tsp. powder
¼ tsp. Garlic powder
¼ tsp. White pepper
1 tsp. Fennel seeds, cracked (optional)
¼ C Ice water
1 lbs. Ground pork
🔔Substitutes for Star Anise: If your grocery store doesn’t have any star anise, there are spices or spice combos that can still give you the flavor.
1. Chinese Five-Spice Powder: use 2¼ tsp.
2. Fennel seeds and anise seeds (not the same as Star Anise): use 1½ tbsp.
3. Fennel seed: Use 2 tbsp.
1. Using a spice grinder or mortar and pestle, grind the star anise, cloves, thyme and coriander seeds into a fine powder.
2. Place the ice water into a large bowl and add in the spice mixture, garlic powder and white pepper. Stir, then let sit for 15 minutes.
3. After 15 minutes, remove any remaining ice. Add pork to the wet spice mixture and combine by hand.
4. Set the mixture aside and let the flavors to combine for 5-10 minutes.
5. Shape the sausage into patties, about 3” in diameter.
6. Cook over medium heat in a large skillet for about 4 minutes per side or until the patties are cooked through, with a crisp edge.