Prep 15 mins
Cook 10 mins
You can tweak with the spices according to your personal tastes, I like mine with a good sage taste.After its all mixed you can fry a tiny patty about a Tabls. and taste it and maybe you want to add more of something, just make it your own!
- Put all the spices in a small bowl and mix them up with your fingers.
- Work it into the pork after sprinkling it all over the meat. Try not to mash it around too much, otherwise the sausage will be too tight.
I really liked this!!! I didn't have fennel & I omitted the cayenne pepper. I added about 2 tsp. dried onion. Will DEFFO make again...THANKS for sharing!!!
I made this omitting savory and fennel as well - I used my own garden thyme so of course didn't reduce the amount (that stuff is prolific! Have to use it up! grin) I also tripled the recipe because I used two pounds of ground venison with one pound of ground pork. Great mild sausage - super for our little ones - no icky heartburn - and very easy to throw together! Thanks for a great recipe!
This recipe is 1 of my all-time fave Zaar finds & satisfies a 5 yr quest to copycat US style pork sausage that I cannot get here in Iceland, so pls excuse the chgs I chose to make. I was not familiar w/ *savory* & had never seen it here. The Zaar dictionary says its a herb in the mint family w/the flavor of mint + thyme & I thot this might be 1 reason the flavor of thyme was prominent for some reviewers. I also prefer saltier sausage, SO ~~ I increased the salt by 1/2 tsp, reduced the thyme by 1/2 tsp & used 1/2 tsp mint as a sub for the savory. The result was as good as any sasuage variety I bought when in the US. DH has suffered thru my efforts & 1 kind Zaar chef even sent me a spice mix from Penzey's. Now all that is history. Thx for sharing this great recipe w/us. ~ *Edited to Add* ~ I got 4 perfect servings, i.e. 8 2-oz patties. :-)