The Secret Recipe Club and Home Made Sausage served Italian Style

Italian Panini Burger with homemade sausage by Karen Booth

Home Made Sausage Italian Style

The Secret Recipe Club

Home Made Sausage served Italian Style

The Secret Recipe Club

IT’s that time of the month again, the big reveal for the Secret Recipe Club and this month I was spoiled for choice as my “secret” partner was Kimberly from Rhubarb and Honey.  Kimberly has a plethora of tempting recipes posted on her lovely blog, and I wanted to make so many of them, but like me, she posts seasonally and sustainably and lots of them were out of my “seasonal remit” for this time of year. Kimberly works full-time as a product manager for an international publishing company, serves as a consulting board member for Slow Food St. Louis, and is also the “Director of Que-munications” for Serious Que BBQ, a competitive BBQ team comprising of her brother, sister-in-law, her husband (aka, “The Chef”), her mum and dad, and of course herself!  Her personal food philosophy is very similar to mine; healthy, delicious food, preferably produced locally and prepared in a sustainable manner, which is available to everyone. And like me, she strives to use as much local, organic, and/or artisanally-produced food as possible…….by the time I had explored her blog I felt I had known her for years!

Farmers' Market Pumpkins

Farmers' Market Pumpkins by Kimberley and Rhubarb and Honey Blog

As well as sharing the same food philosophy, we also share a love of photography as well as the same camera! She has the exact same camera as I have, an Olympus PEN E-P1 interchangeable lens digital camera with a Micro Four Thirds (MFT) mount and a 14-42mm f/3.5-5.6 Zuiko digital zoom lens. She even has the same extra lens as I do, a  Panasonic LUMIX G VARIO 45-200mm telephoto lens for wildlife and landscape photography; I never use that lens for food photography, but use the excellent  Panasonic Lumix Pancake Lens 20mm F1.7 for most of my food shots, since my Canon EOS 400 DSLR broke. But back to the recipe I made from Kimberly’s site; it was a simple recipe but enjoyed one sunny spring day, home-made sausage.  This is not home-made sausage in the British sense, but a simple pork burger made with sausage meat and sage. I was tempted to make this “Pioneering recipe” due to the wonderful excerpt from Laura Ingalls Wilder, Little House In The Big Woods, that was posted before the recipe.

“The little pieces of meat, lean and fat, that had been cut off the large pieces, Ma chopped and chopped until it was all chopped fine. She seasoned it with salt and pepper and with dried sage leaves from the garden. Then with her hands she tossed and turned it until it was well mixed, and she molded it into balls. She put the balls in a pan out in the shed, where they would freeze and be good to eat all winter. That was the sausage.”

— Laura Ingalls Wilder, Little House In The Big Woods 

Homemade Sausage. Photo by Karen Booth

Home-made Sausage

I could have served this Laura Ingall’s style for breakfast, but I decided to serve it Italian style, with oregano and pan-fried vegetables that comprised mushrooms, peppers, spring onions and tomatoes; I then served the sausage burger in a panini bread bun, and it was delectable. I will try this fabulously simple sausage recipe as part of a hearty breakfast one day, but with the lovely spring weather we have been having, it was perfect as an al-fresco lunch. The recipe for this home-made sausage can be found on Kimberly’s blog here:  Home-Made Sausage and is part of a very interesting  Pioneer(ing) Food post. Once again, my involvement in The Secret Recipe Club has resulted in discovering and meeting a new blog and cook – I hope to try many more of Kimberly’s recipes as the year progresses, and look forward to cooking with so many lovely seasonal ingredients.  That’s it for now, I have lots more to share in my next few posts, cake, fish and chocolate to name but a few! See you soon, Karen

The Secret Recipe Club

The Secret Recipe Club

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  1. says

    Oh my goodness, Karen … where do I begin?

    First, thank you so much for the lovely comments about my blog! You are too sweet!

    And I can’t believe we have the same camera … I don’t know anyone else with it! I am going to check out the Panasonic Lumix Pancake Lens 20mm F1.7 … my food photography is still a work in progress, and I’m always curious to try new things. Thanks for sharing that!

    Finally, thanks for reminding me about this sausage recipe. I love the fact that you turned it into a sandwich … brilliant!

    Can’t wait to check out more of your recipes! –Kimberly

    • says

      I am delighted that my post pleased you Kimberly – I wanted to make SO many of your recipes, but this was the easiest to make at the time, and I LOVE the pioneering cook’s angle as well as the wonderful quote from Laura Ingalls Wilder! DO try to get hold of the pancake lens, GREAT DofF and quality. Karen

  2. says

    What a great post Karen, don’t you love all the food that underpins Children’s Literature? And I loved yesterday’s Knickerbocker Glory, it took me right back to exeats from school. Jude x

    • says

      Hello Amy, lovely to meet you, I must make my rounds too, but been travelling, so not had time! Thanks for your lovely comments.

  3. says

    I love sausage and this looks fantastic – I’m already trying several other breakfast recipes in SRC – I should add this one and just make it a full SRC breakfast/brunch. Delish! thanks for sharing!

  4. Fiona Matters says

    As ever look lovely. Sort of lorn sausage-ish. I love the way you served it too! Sounds like a lot of work though. Probably could cheat with a blender mind!


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