Re: Breakfast sausage recipe

[Guest guest]

Hi Mara

Here's a collection of prior posts that I saved in my "Breakfast Sausage" file

Breakfast Sausage

I haven't tried the hot dog recipe. I grind up pork, season with salt, sage, pepper and a little applesauce, roll into attempted hot dog shapes, put in a skillet with some water, cover and cook. My husband and Clive love them.

hi- it took me a long time to find it too. Look at the illegal/ legal list under "hotdogs."

Gay actually sent it to me. Here is the link if anyone else needs it too. http://www.scdiet.net/marilyn'srecipe3.htm

I take any ground meat, add lots of my favorite single spices and herbs and a little bit of almond flour and then I shape it into patties or little sausage shaped rolls (without casing) and fry it slowly and it is just fine

Breakfast Sandwich

Canada is in the heat of a competition for breakfast sandwiches (aka Egg McMuffin)> > I made my own and it was easy and fast but a bit fussy.> > I made a pancake with 1/4 cup almond flour and an egg, (baking soda optional)> I used a metal "egg ring" to cut that into a perfect circle.> > I did the same with legal ham and again with one slice of cheddar cheese ( not the processed kind) which is available at our supermarket deli counter.> > I fried an egg in the egg ring which I greased with butter..> > If you want a true sandwich with a top, you will need to make two pancakes.> > I have no suggestions as to what to do with the corner scraps of ham and cheese unless you have a dog, which I do.>

> Carol> SCD 10 years

To: BTVC-SCD Sent: Mon, May 31, 2010 7:05:54 AMSubject: Breakfast sausage recipe

Can someone please post the breakfast sausage recipe.I'm looking at this recipe - and it looks great.http://www.sonofgrok.com/2009/03/the-mcsog-breakfast-sandwich/TIA,Mara

[Guest guest]

Here's Marilyn's Recipe

Breakfast Sausage Snack Sticks (LSCDL Recipe)2 pounds ground round¼ cup warm water or room temperature red wine2 teaspoons rubbed sage1 teaspoon ground black pepper1 teaspoon dry marjoram¾ teaspoons white pepperteaspoon ground savory¼ - ½ teaspoon salt (not optional[3])teaspoon ground nutmegExcalibur Dehydrator recommended Place ground round on a clean surface for mixing. Make a well in the top of the mound of meat. In a blender, combine half the water or wine and all the spices. Blend thoroughly, then pour mixture into the well in the meat. Trickle the remaining water down the sides of the blender and swirl around to get remaining spices, and pour that into the well also. Knead the spice mixture into the meat and distribute it evenly. The general rule of thumb is that when you

think you have it kneaded sufficiently, set a timer for five minutes, and knead again, continuously, for the entire five minutes. Now make the snacking sticks. A sausage stuffer is recommended for these, as it extrudes even cylinders. You can hand roll snacking sticks but they, er, don’t look very tasty, unless you are very careful to make them perfectly even cylinders. Two people make this go much faster: one person to stuff the meat mixture into the extruder, and one to catch it as it comes out and position it in straight strips on the dehydrator trays. You can fit 10-12 sticks on one tray. Slide the trays into the dehydrator. You may wish to place a layer of paper towels in the bottom to catch any fat which cooks off the meat. Set the dehydrator for its highest setting and allow the sticks to slow-cook for 2-3 hours. Rotate the trays 180° and slow cook another 2-3 hours, or until the outside is somewhat dark

and firm. If you are refrigerating these, do not dry until dry, or it will be like chewing shoe leather. Remove snacking sticks from the dehydrator and cut in half, or in thirds, storing them in zip-top quart bags in the refrigerator if they will be used within 2-3 weeks or in the freezer for longer storage. Snacking sticks may be made milder by increasing the amount of meat used to 3 or 4 pounds. Snacking sticks may also be made in the oven by extruding the meat onto baking racks, placing the racks on baking trays, and cooking at a low temperature (no more than 180°F) for about two hours. Cooked sausage should be used within one week. It may also be frozen for up to three months. Variations:· Sticks may be made milder by increasing the amount of meat to the amount of spices – calculating and measuring odd fractions of a teaspoon can be sticky.

Recipe from Louisiana SCD Lagniappe (forthcoming)

[Guest guest]

At 07:05 AM 5/31/2010, you wrote:

Can someone please post the

breakfast sausage recipe.

I'm looking at this recipe - and it looks great.

http://www.sonofgrok.com/2009/03/the-mcsog-breakfast-sandwich/

What kind of sausage are you looking for? What about the Italian sausage

you used for your stuffing a couple of year ago?

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

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