Tuesday, June 12, 2012

Breakfast Sausage

This is something we would eat everyday if it was in the fridge. It is the easiest thing to make and a good substitute for bacon (but why would you not want bacon...?). Because this is just as amazing. I don't know if my husband is aware, but I mentally keep tabs on how much sausage he has eaten, just so I can make sure I'm getting my fair share.

1 lb of ground pork (preferably pasture-raised)
1 tsp organic onion powder
1/2 tsp organic garlic powder
1 tsp organic thyme (if ground use 1/4)
1/4 tsp organic ground sage
3/4 tsp sea salt 
pinch of organic pepper
pinch of organic cayenne (or more if you like spicy)
3/4 cup almond flour

Mix all of the ingredients in a large mixing bowl with your hands. I add almond flour to bulk up the volume that this recipe produces. It soaks up the flavor and juices from the meat and when you eat it, you would never know it's in there. It also gives a good crispy texture when you cook it. If I didn't add this (and it's totally optional), I fear the sausage rations would last half the time. If you decide not to use almond flour, you may want to cut the amount of salt down by 1/4 tsp.
Once everything is mixed thoroughly you will want to form the sausage into a big log and wrap it in cling wrap. This way, you can just cut a slice off the end in the morning to have a ready-to-cook sausage patty.
Brown on both sides, cook a couple of eggs in the grease and you have a complete primal breakfast in minutes.

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