Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

I Made My Own Breakfast Sausage!

etta694

Recommended Posts

etta694 Explorer
etta694
Posted

I just have to tell someone. I have never made sausage before and I have been craving breakfast sausage. I bought some ground pork, tossed in sage, rosemary, thyme, and (of course) salt, threw it in my mixer for 5 mins and IT WORKED! I made little patties and they tasted great!

One less thing I 'can't eat'. WAHOO!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cahill Collaborator
cahill
Posted

I just have to tell someone. I have never made sausage before and I have been craving breakfast sausage. I bought some ground pork, tossed in sage, rosemary, thyme, and (of course) salt, threw it in my mixer for 5 mins and IT WORKED! I made little patties and they tasted great!

One less thing I 'can't eat'. WAHOO!!

That is AWESOME !!!

I take ground pork and make a patty and fry it but haven't tried adding spices yet

Teri Lou Apprentice
Teri Lou
Posted

Good for you! My husband makes our breakfast sausage too and it is delicious!

etta694 Explorer
etta694
Posted
  • Author

Do you have a recipe? I just improvised from googling it and it's good.. but I am wondering if there are certain spice combinations that are 'standard' breakfast sausage?

IrishHeart Veteran
IrishHeart
Posted

Sounds awesome!! Good for you!

I would think a bit of fennel would be de-lish!!!

love2travel Mentor
love2travel
Posted

I love charcuterie, too. My favourite homemade sausage is Cumberland - tastes EXACTLY like the sausage in Cumberland, England. I like chopped apple or applesauce with sage in sausage, too. A bit of freshly-grated nutmeg (not already ground) is fabulous with pork sausage (not to mention bechamel and tons of other things).

Way to go! Glad you posted your success story - it encourages each of us. :P

etta694 Explorer
etta694
Posted
  • Author

I love charcuterie, too. My favourite homemade sausage is Cumberland - tastes EXACTLY like the sausage in Cumberland, England. I like chopped apple or applesauce with sage in sausage, too. A bit of freshly-grated nutmeg (not already ground) is fabulous with pork sausage (not to mention bechamel and tons of other things).

Way to go! Glad you posted your success story - it encourages each of us. :P

Apple in sausage... I would never have thought of it and it sounds delicious! I saw nutmeg in some of the recipes.. and I was not brave enough to try it. Now I will. Why not already ground nutmeg??

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


love2travel Mentor
love2travel
Posted

Apple in sausage... I would never have thought of it and it sounds delicious! I saw nutmeg in some of the recipes.. and I was not brave enough to try it. Now I will. Why not already ground nutmeg??

Apple and pork have a natural affinity for each other - yum. :P

Freshly-ground nutmeg has a cleaner, fresher flavour - almost like raw garlic versus roasted garlic. I always just buy a couple of whole nutmegs and grate on my microplane. They are very inexpensive, too, which is a bonus.

If you use fresh you wouldn't say, "Wow - I can sure taste that nutmeg." It is subtle and something many people cannot place if properly used in a dish. I also add it to creamed spinach and many pasta sauces. :)

Perhaps I shouldn't be so picky. If you use already ground, just use a pinch as it is stronger and more noticeable than fresh.

etta694 Explorer
etta694
Posted
  • Author

Gotcha. Now I am wanting to try things I have never even considered before. I would never have made sausage before (Gluten free for only 9mths) or cooking or baking all different kinds of dishes. Now, it seems like an adventure instead of a chore. I KNOW WHY!! I feel better and have more energy now! (Which is what you said in another post.. it is SOOO true!!)

love2travel Mentor
love2travel
Posted

Gotcha. Now I am wanting to try things I have never even considered before. I would never have made sausage before (Gluten free for only 9mths) or cooking or baking all different kinds of dishes. Now, it seems like an adventure instead of a chore. I KNOW WHY!! I feel better and have more energy now! (Which is what you said in another post.. it is SOOO true!!)

That is so cool! Hearing your excitement makes me smile. Man, I love to hear about people growing to love cooking, gluten-free or not. You are SO RIGHT! It does NOT have to be a chore. It can be enlightening, adventuresome and just plain fun. I'm obsessed with it myself... :P

IrishHeart Veteran
IrishHeart
Posted

Apple and pork...yum---I always put ground nutmeg in my pork & apple stuffing, homemade applesauce.. and a pinch of nutmeg is AWESOME in quiches. .

Wow, you guys!I cannot believe I am even talking about my love for cooking again. It disappeared for 3 years while I was so sick and unable to eat, losing a drastic 90 lbs.

I am a bit of a gourmet and miss my "kitchen creations" terribly. :(

It is so much fun, especially using herbs from the garden. I haven't done any of that in so long. I know...it will all come back as I heal!!

For now, I am just living vicariously by READING your posts LOL...someday, I'll be able to eat and enjoy food again....meanwhile, I'll just eavesdrop....

do, carry on!! Drool. drool.... :)

Judy3 Contributor
Judy3
Posted

Apple and pork...yum---I always put ground nutmeg in my pork & apple stuffing, homemade applesauce.. and a pinch of nutmeg is AWESOME in quiches. .

Wow, you guys!I cannot believe I am even talking about my love for cooking again. It disappeared for 3 years while I was so sick and unable to eat, losing a drastic 90 lbs.

I am a bit of a gourmet and miss my "kitchen creations" terribly. :(

It is so much fun, especially using herbs from the garden. I haven't done any of that in so long. I know...it will all come back as I heal!!

For now, I am just living vicariously by READING your posts LOL...someday, I'll be able to eat and enjoy food again....meanwhile, I'll just eavesdrop....

do, carry on!! Drool. drool.... :)

__________________________________________________________________

You'll get there girl. In just 4 months I've found my love of cooking is in hyper mode. Crushed rice crackers are a great filler for meatloaf and meatballs. I'm making that tonight :)

love2travel Mentor
love2travel
Posted

Apple and pork...yum---I always put ground nutmeg in my pork & apple stuffing, homemade applesauce.. and a pinch of nutmeg is AWESOME in quiches. .

Wow, you guys!I cannot believe I am even talking about my love for cooking again. It disappeared for 3 years while I was so sick and unable to eat, losing a drastic 90 lbs.

I am a bit of a gourmet and miss my "kitchen creations" terribly. :(

It is so much fun, especially using herbs from the garden. I haven't done any of that in so long. I know...it will all come back as I heal!!

For now, I am just living vicariously by READING your posts LOL...someday, I'll be able to eat and enjoy food again....meanwhile, I'll just eavesdrop....

do, carry on!! Drool. drool.... :)

Dear Irish Eyes,

You have had it so rough and I really feel for you. And empathize. Whilst I do not get ill from celiac, I have severe chronic back pain due to an injury which frequently keeps me out of the kitchen. So, I can relate with you on a different level. It is seemingly impossible to come to terms with being unhealthy, and also that it can prevent us from doing things we love. It's horrible that you lost so much weight. I cannot fathom being that gravely ill. :(

I can imagine how much you must miss your gourmet cooking. It is totally understandable that it saddens you. It would me, too. The first year with my back injury was extremely rough but I eventually started doing more and more. I still spend many hours a day lying down because there is nothing else I can do. But at least I can read and type! :)

On to nutmeg - I haven't put it in quiche for some reason but it does indeed make sense. I also add it to ricotta when making fillings for pasta shells. Oh, man. I USED to do that. :( Now I do it to make filling for ravioli but so far have not found a fresh gluten-free pasta recipe I love. Am working on it!

Keep telling yourself you WILL be able to enjoy eating again. I am convinced of it. Does it sicken you to read books about it? Just wondering because I have a vast library of hundreds of culinary books that are utterly amazing I could talk about.

IrishHeart Veteran
IrishHeart
Posted

Judy! and Love2Travel!

Thanks for the encouragement.!! I'm having a downer day in pain and came on here to cheer up !!

It is interesting you post about back pain (sorry you have pain, hon!!) as mine is KILLING me!!and my shoulders/neck.arms..geesh!! ...I have awful debilitating muscle/joint pain --even my legs/hips/buttocks are in agony...and that is the other reason my kitchen fun had been curtailed. I can't do it right now. ..yet it does not stop me from trying to do more every day; grueling PT --ack!!

and yet, I am finding myself thinking about all my creations that can be converted to gluten-free when I am able. :D :D ...it's in my blood, I guess.!!!I miss traveling and eating and drinking whatever I damn well please!

:angry:

Plus, my best friend is a professional chef and she's ready and willing to help me via SKYPE when I tell her ...I'm HUNGRY...what's for dinner!! LOL

Sure, I'll talk FOOD any time!!

and yes, nutmeg in the bechamel in my white lasagna...oh man, I miss that...sigh ....

okay, Etta--get cooking!! ;) LOL LOL

etta694 Explorer
etta694
Posted
  • Author

Ah em makin a Caesar Salad for supper! Made mah own croutons..et je vais avoir un verre de vin. I had to use google language tools for that because 'croutons' is French. Wine goes with Caesar Salad.

sa1937 Community Regular
sa1937
Posted

Ah em makin a Caesar Salad for supper! Made mah own croutons..et je vais avoir un verre de vin. I had to use google language tools for that because 'croutons' is French. Wine goes with Caesar Salad.

Wine goes with everything! :D

IrishHeart Veteran
IrishHeart
Posted

Wine goes with everything! :D

AMEN, SISTER!! :D :D :D

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,122
    • Most Online (within 30 mins)
      7,748
    jenr8er
    Newest Member
    jenr8er
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      High DGP-A with normal IGA

      By trents · Posted

      Sorry, I think I got you mixed up with another poster.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I hadn't been eating gluten free before having the antibody test done. I started eating gluten free after having the test done because the gastro PA told me to eat gluten-free for 6 months. I'm now 3 months in.
    • trents
      GI DX celiac despite neg serology and no biopsy

      By trents · Posted

      I tend to agree with RMJ. Your doc took the reasonable and practical approach to diagnosis. All things considered, it was the right way to go. However, if you have first degree relatives that show signs of possible celiac disease, urge them to get formally tested before they start the gluten free diet.
    • RMJ
      GI DX celiac despite neg serology and no biopsy

      By RMJ · Posted

      It sounds like you have a very reasonable GI doctor, who diagnosed you based on family history and symptoms after eating gluten. I would consider you lucky! The other option would be to make yourself very sick by doing weeks of a gluten challenge prior to an endoscopy.
    • captaincrab55
      Heat intolerant... Yikes

      By captaincrab55 · Posted

      Hi Colleen H,   I suffered with the pins and needles/burning feeling in my legs and feet for at least  6 years until my Nephrologist figured out that I had to go on a low salt diet.  He said my kidneys weren't strong enough to remove the salt.  The simple fix was a diuretic, but that med leaves the uric acid behind, so that wasn't an option.  On the bright side the low salt diet lowered my BP over 20 points and and the pins and needles/burning feeling went away.  Good Luck and hope this helps.  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.