DIY: Sausage

Tasty meat + flavorful spices. How can this go wrong?

I like to keep a package or two of pork sausage (sage, chorizo, or andouille) in the fridge or freezer to have something flavorful to fry up with veggies and eggs for breakfast, or pull together a quick evening stir fry or sausage soup.

For a general, goes-with-anything blend, I mix some pork with sage, salt, rosemary, garlic, and some cayenne and/or red pepper flakes. However, my hands-down favorite is chorizo. (Things I love: spice. pork. salt. garlic.) There are many different recipes floating around online, generally sharing a base of ground peppers, both for heat and color, salt, garlic, oregano, and a touch of clove and coriander. Frequently, people add apple cider vinegar to the mix to tone the heat of the chili peppers, but I find I prefer a lighter touch with the vinegar. I’m still seeking my chorizo-spice-blend-soul mate, but have had success using my current pantry to work off of this recipe.


  • 1 pound ground pork
  • ~1 T. apple cider vinegar
  • 2 T. chili powder
  • 1 T. paprika
  • 1 t. ground cumin
  • 1/2-1 t. kosher salt (depending on salty preferences)
  • 2-3 cloves garlic, minced
  • 1/2 t. ground coriander
  • 1/2 t. oregano
  • 1/2 t. red pepper flakes
  • 1/4 t. cayenne pepper (or more if you like spicy!)
  • 1/8 t. ground cloves
  • 1/8 t. ground black pepper

Lots of spices!

Put all ingredients into a bowl and blend, blend, blend with your hands until it is well mixed. The flavors will develop as you keep it in the fridge.

ready to blend

Once you have your sausage ready, use it to make everything more delicious. We wrapped some hard-boiled eggs to make a jazzed-up version of scotch eggs and served with some cumin-spiced cabbage and onions and guac for a tasty breakfast.

south of the border scotch eggs


One thought on “DIY: Sausage

  1. Pingback: Roasted Pork Shoulder | Solidarity Eats

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