Bacon Broccoli Home Made Sausage
Serves: Makes 8 sausage
  • 450g pastured ground pork
  • 450g grass fed ground beef
  • 8 slices pastured, sugar free bacon, cooked and crumbled
  • the fat from your cooked bacon (make sure it’s had time to cool)
  • 2 cups raw broccoli, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Himalayan or unrefined sea salt
  • 1 tsp freshly cracked black pepper
  • 1 tsp smoked paprika
  • 2 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  1. Before you start, make sure that your meat is super cold, as in almost frozen. It would be a good idea to place it in the freezer (or in the fridge, set over a bowl of ice) for a half hour to an hour prior to starting, just to give it that little bit of extra chill.
  2. In a large mixing bowl, add your meat along with the rest of the ingredients, except for the cooked bacon, and mix until just incorporated, no more. If your meat is slightly frozen, simply cut it into cubes and mix it with the rest of the ingredients, the meat grinder will still be able to handle it don’t worry.
  3. Work the meat into the meat grinder (if you’re using a KitchenAid stand mixer equipped with meat grinder attachment, set speed to 4); when the meat is completely ground, add the crumbled bacon by hand and place the finished mixture in the fridge while you prep the sausage stuffer.
  4. Slide the hog casing onto the sausage stuffing tube and leave about 5 to 6 inches hanging at the end. You will need approximately 6 inches of casing per link.
  5. Hold the casing loosely at the end of the stuffing tube with one hand and let the sausage feed into the casing as you push the meat down the feeding tunnel with your other hand.
  6. The meat will take care of pulling the casing off of the tube. All you need to help shape it a little bit and push back any air bubbles that may form.
  7. Once all the meat has been pushed through, take your sausage off of the stuffing tube and tie a knot at both ends, as close to the meat as possible.
  8. Twist this giant sausage into links, twisting in opposite directions between links to keep them from coming undone as you twist the next one.
  9. Place the finished sausage in the fridge, uncovered, to let it dry out a bit, then cut it into individual sausage.
Nutrition Information
Serving size: NF based on 1 of 8 sausage
Recipe by The Healthy Foodie at