I’m planning to make a sausage stuffed winter squash for dinner this evening, but I’m out of my country sausage seasoning.  I purchase organic pork that’s been raised roaming a wood lot.  I have the butcher package up one pound portions of ground pork for my freezer, and then season it myself to assure my family won’t be eating crap like MSG.  Seriously, have you ever taken the time to real the labels on prepackaged sausage in the grocery?  You’ll be hard pressed to find MSG free sausage …. and beware those labeled “no MSG” … the FDA allows manufacturers to use “natural flavorings” on the labels, and MSG is hidden in those “natural flavors”.  Additives aside, after our first taste of pastured organic pork, my family agreed that we would never again be willing to go back to factory farmed pork.

As usual, I do everything the hard way, using herbs I’ve grown and grinding my own spices.  You’re welcome to use pre-ground spices, but if you’ve never tried freshly ground you really should some time.   I decided not to gross you out by showing you my skinned knuckle from grating the nutmeg. No matter how careful I am, I always manage to bloody myself when I grate nutmeg or Parmesan cheese.

Country Style Pork Sausage Seasoning
4 Tablespoons kosher salt
4 Tablespoons ground pepper
3-4 Tablespoons rubbed sage (I use 3 Tablespoons)
1 Tablespoon grated nutmeg
1/2 to 1 teaspoon ground cayenne or other hot pepper (I use 1/2 teaspoon because my hubby has no heat chops)

Blend together and store in a jar. Use approximately 2 teaspoons of seasoning for each pound of ground pork.