Sausage patties

Homemade sausage patties are a great addition to the menu. When you make them yourself, you can leave out all the junk put into industrially-made supermarket sausages. And it’s a great way to add organ meat to your weekly menu. Organ meats have amany essential vitamins and minerals, some of which aren’t found anywhere else. Traditional sausages bought from a butcher a hundred years ago would typically include organ meats.

You can can grind your own sausage meat in a food processor, putting in any combination of meats you’d like. Or you can buy ground meat and use that. Look for ground grassfed beef, bison or lamb, you can sometimes find them in the supermarket. Slanker’s sells a “primal grass-fed ground beef” that is ground beef mixed with organ meat: beef liver, beef heart, beef spleen, beef kidneys. This is what used to be called sausage meat. Slanker’s grass-fed meat is high quality and tasty.

In sausage, the fat and salt are the keys to good flavor.


1 teaspoon salt
1/2 teaspoon black pepper
1 teaspon red pepper flakes (optional)
1/4 cup red wine
2 cloves crushed fresh garlic (more if you like, up to 5 
1/4 cup olive oil
1 lb. ground meat
butter or coconut oil


Mix together salt, pepper. and red pepper flakes (if using) Add red wine and crushed garlic. Mix. Add olive oil and blend. Add the meat and mix. Mixing by hand is often the best way to get every thing evenly distributed. Refrigerate over night.

When ready to cook, form small patties, about 1/4 cup sausage mix per patty.  In a saute pan, melt butter or coconut oil, then place patties in pan and cook over medium heat for about 5 minutes on each side. Serve with sauerkraut or cooked cabbage, and potatoes or rice. Makes

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