Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 We have a sausage making machine and the skins we use are SCD friendly so we're planning on introducing them on SCD without any breadcrumbs of course, or fillers. Does anyone else have a tried and tested sausage recipe we could try out? We usually make lincolnshire sausage - pork belly, sage, salt and pepper - which is delicious. But as Tom likes sausage, wondered if there is more we could be secreting away in there. and of course chicken and turkey not as fatty as pork so what to add to the meat to keep it all together and moist? Any ideas, very gratefully received thanks Steph x Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 At 03:14 PM 10/31/2007, you wrote: >wondered if there is more we could be secreting >away in there. and of course chicken and turkey >not as fatty as pork so what to add to the meat >to keep it all together and moist? I have a whole bunch of sausage recipes, but they're mostly for beef or pork. Still, I expect it could be adapted for chicken and turkey -- I might be tempted to add a couple tablespoons of coconut oil for a little extra fat. I make, among other things, my own pepperoni and breakfast sausage. And a bunch of others. I also have some hypothetical recipes -- ie, ones I've worked out but haven't yet had a chance to kitchen test. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2007 Report Share Posted November 1, 2007 Hi Steph - I know you from Autism Biomed Europe yahoo group don't I? We made some sausages last night, They were pork, leek, spinach and BN squash. We sauteed the leek with a little garlic (then chucked out the garlic) then added a tiny bit of spinach (Nic's not too keen on green stuff) and some BN squash. We used an idea that someone else on this group had of wrapping the meat/veg mix into sausage shapes using tin foil and cooked them in the oven - but a sausage maker is great, lucky you! We've also made pork, apple and peeled courgette sausages and they were good too. Jane in the UK Nic - 2 1/2, autism with gut issues. scd 5 months - doing great on scd and biomed! > > We have a sausage making machine and the skins we use are SCD friendly > so we're planning on introducing them on SCD without any breadcrumbs > of course, or fillers. > > Does anyone else have a tried and tested sausage recipe we could try > out? We usually make lincolnshire sausage - pork belly, sage, salt and > pepper - which is delicious. But as Tom likes sausage, wondered if > there is more we could be secreting away in there. and of course > chicken and turkey not as fatty as pork so what to add to the meat to > keep it all together and moist? > > Any ideas, very gratefully received > > thanks > > Steph x > Quote Link to comment Share on other sites More sharing options...
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