In a medium mixing bowl, mix meat and all seasonings.
Optional: cover and chill over night to allow all the flavors to meld. This step isn't essential, but really helps the flavors to combine.
Heat a skillet or griddle over medium heat and grease with bacon fat or other cooking fat. Once hot, form meat mixture into patties and fry until no longer pink in the center if eating immediately, or still slightly pink if storing to reheat later.
For crumbled sausage, brown, breaking up chunks with a spatula. and then drain before storing.
Freeze sausage patties flat on a large metal cookie sheet, then transfer to a zip-top bag or freezer container once frozen (about 6 hours). This is called flash freezing and helps prevent the sausage patties from sticking together when they are frozen.
Freeze browned crumbled sausage in desired portion amounts (1-1/2 cups is a good amount) in freezer bags or freezer-proof containers.
Use within 6 months if frozen, 7 days if refrigerated.
More nutrition facts:
Per recipe (pork): 3944 calories, 325 g fat, 5 g carbs, 2 g fiber (3 net carbs), 231 g protein
Per recipe (beef, grassfed): 3246 calories, 241 fat, 5 g carbs, 2 g fiber (3 net carbs), 253 protein
Per recipe (turkey): 2406 calories, 133 fat, 5 g carbs, 2 g fiber (3 net carbs), 253 protein
To get more helpful nutrition calculations on yummy family-friendly no-nonsense food, sign up for the Keto Family Class.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com