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In a medium bowl, combine all of the ingredients except the ground pork or turkey.
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Whisk until the spices are moistened.
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Add the ground pork or turkey and stir until thoroughly combined (I use my hands).
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If you have time, cover the sausage and refrigerate for a couple of hours to allow the flavors to meld.
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If you dont, the sausage will still taste great.
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To cook, form the sausage into patties (or crumble if making sausage gravy).
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Cook over medium heat until the sausage has nicely browned on both sides.
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Notes: 1.
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I love this with ground turkey!
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I prefer ground turkey with a mixture of white and dark meat so the cooked sausage isnt so dry.
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2.
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Buying ground pork from the grocery store is a big time-saver.
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However, it can sometimes be hit or miss.
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Commercially ground pork averages about 70% lean meat.
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Ground pork can come from various parts of the pig so you really never know what youre getting.
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If you have a grinder or food processor (or a nice butcher!
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), grind your own pork so you know what cuts are going into the sausage.
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3.
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For an ULTRA low-fat version: Buy some pork tenderloin on sale and trim off all of the fat.
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I cut it into 1 cubes (1 pound of pork after trimming) and freeze it in single layer on a sheet pan for about 20 minutes or so.
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The outside should be firm but the inside should be pliable.
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While the pork is freezing, combine the other ingredients in a small bowl and whisk to combine.
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Sometimes, I substitute vegetable oil for the water (shhhhh!)
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when using this method so it is not as dry.
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Transfer the pork to a food processor and dump the herb mixture on top.
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Whiz the pork (scraping down the bowl as necessary) until it is as finely/coarsely ground as you like.
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Pork tenderloin is similar to a boneless, skinless chicken breast in fat content so this preparation is great for someone who wants pork sausage on a low-fat diet.
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As with many other ground, low-fat proteins, this ultra low-fat version can get a little dry and spongy when cooked.
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The flavor is great if you dont mind a drier sausage with a slightly spongy texture.
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Its not my favorite way to make it but I offer this as a very healthful alternative.
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4.
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I, personally, like the clean taste of white sugar in sausage.
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Feel free to substitute brown sugar or maple syrup if thats your thing.
