1-2slicesdried or toasted no salt added breadoptional
1egg beatenoptional
Instructions
Crush the "leafy" basil, sage, oregano, pepper flakes and fennel seed in a spice grinder or mortar and pestle until ground or they are lightly powdered.
Mix the ground spice in with all the other spices in a small bowl and whisk well to remove any clumps.
Sprinkle the spice mixture and remaining ingredients over the ground meat and knead well until the spices are evenly distributed throughout the meat.
Refrigerate overnight to let the spice flavors infuse into the meat. If you try to cook the meat immediately, it will have very little flavor as the spices need time to develop.
You can also add an (1) egg and (1) slice dried breadcrumbs to bulk up regular sausage patties.
Form into patties, links or crumbles
Cook over medium heat to an internal temperature of 160°F or until outside surface is light to medium brown. About 8 to 9 minutes total and there is no pink remaining. Since it is lean do not overcook or the meat will turn out very dry. Usually fat gives it a “moistness” that helps carry the flavor.
Notes
The sausage may be kept in the refrigerator for 2-3 days or tightly wrapped in the freezer for up to 3 months.