This healthy recipe sausage is my Dad's favorite. He's had to cut down on the salt in his diet, and thinks this is the best of all my low sodium recipes (I think it may be the wine). It's just the ticket for a great breakfast.
To keep the fat content of the sausage down for him, I use trimmed pork shoulder, but any lean cut of pork would work well.
Ever since I started including healthy and low salt recipes in my sausage making arsenal, I realize even more than ever how important it is to use the best and most flavorful ingredients.
We use this as a bulk sausage, though I suppose you could stuff it if you really wanted to. I wouldn't want to use natural casings though. They have a high added salt content because of the way they are preserved.
Like most bulk sausages, this recipe will keep well in the fridge for up to 3 days, and can be frozen in patties or logs for future use.
Dad loves this recipe in a breakfast sausage and egg scramble made with egg beaters.