Upon discovering my sensitive sprout’s extreme sensitivity to all things GLUTAMATE, I have had to go back to the drawing board in regards to our diet. Our diet has been ever evolving since his original diagnosis and we’ve been slowly peeling back the layers, removing virtually everything processed and at this point that includes all protein powders, store bought stocks, seasoning, meats etc.
So here I am, clueless and exhausted, having a go at making homemade sausage to fulfill my son’s request for his FAVORITE “Sausage / Kale Soup” (Find that recipe here ).
To be honest, I had so little faith in myself that I didn’t even snap a photo, so I’ve opted for this beautiful photo by Calum Lewis.
By the time it was finished cooking and we had the final taste test I was amazed, the flavor was spot on. Beef was a little more dry than the traditional pork we’re used to but it wasn’t a deal breaker by any means.
It also only took me a few minutes to throw everything together, which is always a huge bonus. So let us get to it, shall we?
Homemade Beef Sausage
2 lbs Organic Grass Fed Ground Beef
1.5 tsp fennel seed
1/4 tsp black pepper (fennel and pepper crushed together)
3 tsp garlic powder
2 tsp basil
1.5 tsp basil
1 tsp paprika
Combine spices and beef in a large mixing bowl, I haven’t added salt to this spice mix because depending on what you’re adding it to, you may want to omit salt or have only trace amounts. Allow the mixture to rest in the fridge for as long as you can, I let mine sit in the fridge for 4 hours and the flavors blended beautifully. If you don’t have time for this, don’t stress.
Cook accordingly and enjoy!