Homemade Sausage

I have been feeling immensely grateful lately.

This is the time of year that our peach tree is effortlessly pouring out dozens of fruits every day for the taking. I can barely keep up with my garden's production of kale, chard and beets, we recently received our 1/2 hog order from a local natural pork producer, Cole Ranch (find them at the Durango Farmer's Market) and our annual grain-fed beef order is being processed by James Ranch. Our freezer is anxiously anticipating a full house once all the local fruit, veggies, and meats of the season are carefully sealed and wrapped for the upcoming year. I feel blessed.

Eating healthy, organic fruits, vegetables and meats is immensely important. It's essential for our health and for the strength of your community to support local farmers and producers. Please support your local farmers market and your local natural meat and vegetable producers to encourage healthy economic growth and optimal personal health.

This simple sausage recipe is the ultimate breakfast treat. You'll find that it's truly superior to any store-bought sausage you've tried. Find some local ground pork and create some soon.

Homemade Sausage
1 pound ground pork
3/4 t. salt
1/2 t. pepper
1 T. finely chopped sage (or 1 t. dried)
1 t. dried, minced onion
2 T. real maple syrup

Combine all ingredients and shape into patties. If you have the time, letting the sausage meat and its ingredients marainate overnight creates a more flavorful patty.

I think a 2-tablespoon measure creates the perfect sized patty for breakfast sausage. Fry the sausage patties in a large fry pan until browned on each side and no longer pink in the middle. Drain on a paper-towel covered plate and enjoy immediately with eggs and gluten-free toast or sauteed kale.

Count your blessings today.