Sausage

I like the idea of making my own sausage so I can add the flavors I like in it to make it just the right taste. This is not too difficult, although it does take letting the sausage sit in the refrigerator overnight to allow the flavor to permeate through the meat.

1 Teaspoon Thyme

1 Teaspoon Basil

1 Teaspoon Fennel Seed

1 Teaspoon Tarragon leaves

1 Teaspoon Oregano

1 Teaspoon Coriander Seed

1 Teaspoon Salt

1/2 Teaspoon Ground Mustard

1/2 Teaspoon White Pepper

1/2 Teaspoon Black Pepper

1/2 Teaspoon Celery Seed

1/2 Teaspoon Crushed Red Pepper

4 Cloves of Garlic

1 Tablespoon Oil (Grape Seed or Extra Virgin Olive Oil)

1 Pound Ground Beef

Cooking Directions

In a small food processor, combine the spices and the garlic and chop. Then add the oil and grind. Remove to a cutting board and chop even finer (if needed - the whole seeds like the coriander don't always break in the food processor -- you could also use a spice grinder for this).

Place ground beef in a mixing bowl. Add the spice mixture and combine.

Cover and refrigerate overnight.

Use a biscuit cutter to cut into circles. Brown in a pan (about 7 minutes per side on medium-high heat).

Serve with eggs (or in a biscuit sandwich).

Cooking Notes

The beauty of this is that it really doesn't matter what you put in it -- well, I guess it matters, but the point is you can add more or less of any of these ingredients, or add new ingredients to this. This is one I am going to work on over the course of the next couple of years, refining it until I get exactly what I like -- so check back every year to see the changes.