Well, it has been almost a week since I wrote anything. I had some material, it was just that sometimes my brain does not really work. I was quite busy at work last week, so by the time I got home, my brain was mush and did not want to do anything else that requires thinking. It is a good thing that I have cats instead of children. I don’t know what I would do if I had children. Children are extremely hard work, both physically and mentally! So I praise all of the mothers out there!
I had actually written this post last week, but, my editor indicated that it was a very poor writing. You know, past tense mixed with present tense… Strings of words which don’t make any sense. So, instead of rewriting it, I just postponed it. 😀 Typical of a procrastinator right? Right!
I am a little bit more excited to rewrite this post since I have remade this Sausage. I used the same spices, except, I used a combination of ground turkey and ground pork. Also, I used leaner pork too, and ground it myself using the food processor. So the result was much leaner, and somehow I liked the second batch better. I am going to use the pictures from last week, since I started to take pictures with this second batch and just did not have the patience to keep snapping pictures today.
We found the recipe from the lowsodiumcooking.com. Why low sodium? It just happened that Hubby came across this recipe and we decided to give it a try. We are conscious about our sodium intake, although we don’t completely cut salt out of our diet. I still have canned food in my pantry, the majority of which contain a whole lot of sodium. Why! I just had ramen noodles for lunch! There went my allotment for the day! But who doesn’t like ramen noodles? Be honest…..
Okay… Let’s talk about making Breakfast Sausages. Ground pork, allspice, garlic powder, black and white pepper, mace, onion powder, and sage. That’s all.
Now, I came across two spices that I have never used until now. They’re completely foreign to me, well, somewhat…. since mace is of Indonesian origin, Maluku island, or Molluscas island to be exact. Mace is actually the red, lacy, outer layer, covering of a nutmeg. I did not know this about nutmeg. My exposure to nutmeg in Indonesia was in the form of dried nutmeg candy. If I have seen nutmeg as a spice, I probably did not realize it, and probably my mom’s maid only have a piece of a nutmeg, not a whole nutmeg. Allspice is a Jamaican native plant, and its picture in Wikipedia reminds me of black peppercorn. Wikipedia describes these spices much more accurately than I would ever have, so I invite you to read it.
I employed my mixer for this job. You see, I just want to get my gadgets involved in this cooking process. I wanted them to feel appreciated! We dumped the ground pork into the mixing bowl.
Added the garlic…
And now they were ready to be mixed.
It only took about 1 – 2 minutes to get everything incorporated.
And I used an ice cream scooper to scoop out the meat…
Plopped it onto a cookie sheet layered with parchment paper, and then flattened it out.
Then we were done and the sausages were ready to be baked.
We baked them at 325F for about 25 minutes, and then we turned the sausages over to brown the other side.
We baked them for another 10 minutes, and they were done! We tried to use the meat thermometer to check the internal temperature, but the sausages were too thin. So I just cut one up and peeked inside to make sure that they were done. They did!
Homemade, low sodium, breakfast sausage. Even though we did not use any salt, there wee still sodium on the other ingredient, like the pork. You will be surprised to see how much sodium a pound of raw pork has! It has about 190 mg of salt!
I taste tested it, and it was pretty good. The spices gave such flavor, that I wasn’t aware that the sausages did not have salt added to them. So if you have to be on low sodium diet, try this recipe. 🙂 Until next time folks!
Print recipe here.
Low Sodium Breakfast Sausage
Recipe adapted from Lowsodiumcooking.com
3 lbs lean ground pork
1 lbs lean ground turkey
1 Tbs Black Pepper
1 Tbs White Pepper
3 Tbs Sage
1 Tbs Mace
2 Tbs Garlic Powder
1 Tbs Onion Powder
1 Tbs Allspice Powder
Layer parchment paper onto cookie sheet. Combine all ingredients, mixing well. Shape
into patties, baked at 325F for 25 minutes. Turn sausages over, bake for another 10 minutes.
Yield: 22 Servings, roughly about 3.5 oz each.