Fresh Ginger + Sage Sausage

The past few days have been a trifle more frantic than typical — I didn’t think I would find the time to get a blog post in at all with everything going on. Then I realized I had all the ingredients on hand for something quick and easy (and conveniently useful for dinner after work today). I shoved clear a small corner of my horribly messy kitchen table and threw this together before I headed off to work, which only confirms how easy it can be to make your own homemade fresh sausage!

While this is, I guess, considered to be a “breakfast sausage”, I find that the uses stretch beyond that. I’m thinking it will be delightfully at home crumbled over the top of a bowl of buttercup squash soup or dish of risotto.

The recipe I have adapted this from comes out of the book Charcuterie by Michael Ruhlman and Brian Polcyn. Their recipe is a bit more involved (five times the amounts, plus grinding your own meat and stuffing into casings), but worthwhile to pursue if you have the time. This version has been simplified to be a bit more practical for me. I am using some ground pork from a pig my niece raised, which has a nice meat to fat ratio. You can pick up some ground pork from your favourite butcher or substitute ground turkey, but keep in mind that part of the deliciousness of sausage comes from the fat. If you go too lean, you sacrifice both flavour and texture.


500g ground pork
6g kosher salt
10g grated fresh ginger
5g fresh sage, minced
1 clove of garlic, minced
3 tbsp ice water
ground pepper


Mix ingredients fully together. The mixture will look uniform and have a bit of a sticky appearance. Pinch off about a tablespoon and fry up in a little bit of cooking oil. Taste for seasoning levels and add more salt if necessary.


To cook it for breakfast, fry up in whatever size patties you prefer and to your desired level of crispness (just make sure the centre is cooked through). Or fry as meatballs or loose for other dishes.

I will sometimes make a bigger batch and freeze in log form so I can slice off patties for a quick addition to breakfast.


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1 Comment

  1. I love both this sausage and “Charcuterie”! That is my go-to book for sausage recipes. The last time I made the ginger sage (and hot Italian) sausage, I made a multiplied batch and I still have some of both in my freezer! The ginger sage sausage is definitely more versatile than being merely a breakfast sausage.

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