So… I’ve been noticeably absent. I know because a friend was quick to point out that I personally haven’t written a post in nearly a month. A lot has contributed to that, but mainly because of my health. I found a lump under my right armpit and with my family history of cancer, felt it was worth a.) freaking out about it and b.) having checked out by a qualified medical professional.
Regardless, I’m bouncing back now – they believe it was just an inflamed lymph node and I was put on amoxicillin, but it grew three times as large as it was originally, so in turn, I was, in the words of my doctor, placed on “the strongest antibiotics available in pill form.” Two weeks later, the lump is almost back down to its original size and I have a followup appointment with a specialist. Yay for my crappy genetics.
But all of that is beside the point. You people come here for some motherfucking recipes and you’re gonna motherfucking get ’em.
I started making my own breakfast sausage when I started doing 21DSD because the regular sausage available in stores usually have a lot of fillers and sugar in them. Once I was diagnosed with celiac, I just kept right on making my own because I don’t like reading labels and wondering if I’m going to be glutened by something that quite frankly doesn’t need any flour in it, much less MSG or corn syrup. But enough politics. Moving on to the breakfast-y goodness.
- 1 lb. ground meat of your choice
- I normally mix 1 lb. ground turkey and 1 lb. ground pork and double the recipe
- 2 tsp. sage
- 1 tsp. celtic or kosher sea salt
- 1 tsp. thyme
- 2 tsp. cayenne
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. worcestershire sauce, liquid aminos, or coconut aminos (for smokiness)
- 2 garlic cloves, minced
- Mix seasonings together in small bowl (Don’t dump on top of the meat willy nilly like I did – it doesn’t mix as well and you get pockets of oh, say, cayenne, then you cough a lot and drink three glasses of water. But I live dangerously, so…)
- Dump meat into large mixing bowl
- Sprinkle seasonings over ground meat and mix thoroughly with hands. If you’re using ground turkey, be careful not to overmix or the end result will have a mealy texture that is completely off putting and gag-inducing. I know this from personal experience. Just don’t overmix ground turkey. Ever.
- Cook as normal in oven or on stove-top
This recipe should serve 8 two-ounce portions.
Now isn’t that easy AF? And if you don’t like the proportions of ingredients, it’s very easy to adjust them. You’re on a low sodium diet? Lower the salt by half. Don’t like your breakfast sausage spicy? Don’t use the cayenne pepper. Too much sage? Reduce it by half. Sometimes I like to play around with the usual recipe and throw something completely unexpected in like cumin, cinnamon, or nutmeg. That’s the thing about making your own food. You can adjust it to your personal preferences. Enjoy!