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Homemade Sage & Ginger Sausage [FODMAP Friendly, Gluten Free]

Make your own homemade sausage with this super simple Low FODMAP & Gluten Free recipe!
Makes 3 pounds sausage
Course Breakfast, Main Course
Cuisine American
Keyword cayenne, fodmap, gingerbread, pork, sage, sausage
Prep Time 20 minutes
Servings 3 pounds


  • Stand Mixer with Paddle Attachment


  • 2 pound pork shoulder, ground
  • 1 pound fatty pork belly, ground
  • 3 tablespoons fresh sage, minced
  • 2 tablespoons fresh ginger, minced
  • 1 tablespoon salt
  • 1 ½ teaspoon red chili flakes
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne
  • ½ - 1/3 cup cold water


  • Add all ingredients but the water to the bowl of a stand mixer equipped with a paddle attachment. Paddle together until just combined, slowly adding the water to keep the mixture from getting too dry.
  • Heat a small pan over medium heat, and sear off a small lump of sausage mixture until cooked through. Taste test and adjust the salt or other seasonings to taste if needed.
  • Fry up the sausage immediately, or follow instructions for storage below.
  • Divide the raw sausage mixture into two 1 ½ pound sections and wrap each tightly in plastic wrap. Store in the fridge overnight, or seal in a gallon-size freezer-safe bag, label, and freeze. Use frozen sausage within 3 months, defrosting in the fridge overnight before use.