Gluten-free, dairy free, sugar free, MSG free, antibiotic free, no added hormores -
you will drop a pretty penny, or a good 1,000 of them, at your local health food store
to pick up a pound of sausage with that label.
The good news is, you can make your own darn-spankin' good sausage at home for half the
cost! Have your meat and eat it too. That's what I'm talking about!
This recipe is P A L E O. I know, soooo hipster. Pull this out of your freezer and let your
non-health-nut friends swoon. Let them take a bite, and they'll be back for breakfast
every day there after. You have been warned.
It's really not revolutionary or anything.
TURKEY SAUSAGE
1 lb. free range, happy, ground turkey
(I have also used lamb and pork with great success)
2-3 tbls. shallot / minced
3 cloves of garlic / minced
2-3 tsp. of gray sea salt
1 tbls. rosemary
1 tbls. oregano
(We also enjoy scallions, celery, thyme, sage... the possibilities are endless!
I mean don't go pouring in Cheerios or anything, but a squeeze of lemon might be nice.)
Mix all together, cover and refrigerate for 30 minutes before shaping into balls.
Using a scoop, form sausage into balls and place in tupperware for later use or freezing.
Yield // 14-16 sausages
I make a big batch of these every 2 weeks and put in my freezer to pull out as desired.
Just use a skillet with a slick of olive oil over medium heat to cook these babies through.
Scroll down for a fan-cy breakfast idea that uses this sausage!!!
Eggs Benedict-ish
This sausage is great in place of the bread that is traditionally LOVED with eggs benedict.
I also am currently crushing on leeks. Like, hardcore. Roasted?! Mmmmmm... yea.
Stack it up:
Roasted asparagus // toss in EVOO + sea salt - 400 degrees for 10 minutes
Leek sauce // toss 2 leeks + 2 cloves of garlic in EVOO + sea salt - 400 degrees for 20 minutes
Let cool - then puree in blender with 1/4-1/2 C. EVOO until smooth. It's good, people.
Turkey sausage patty (cooked)
Egg (I prefer mine scrambled)
Cavemen have never had it so good!!!
