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

Breakfast Sausage

GFreeMO

Recommended Posts

GFreeMO Proficient
GFreeMO
Posted

This is pretty quick and easy and really good!

Breakfast Sausage

1 small onion, diced

1 medium sweet apple, such as Gala or Honeycrisp, peeled and diced

1 pound ground pork

1 tablespoon finely chopped fresh sage

1 tablespoon packed light brown sugar

1/2 teaspoon fennel fennel seed, chopped

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 TBSP olive oil

Directions:

Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Add apples and cook, stirring, 2 more minutes. Transfer to a large bowl and cool for 5 minutes. Wipe out the pan.

Add Pork, sage, sugar, fennel, salt and pepper to the bowl with the apples and onions. Gently mix to combine. Make into patties like you would a hamburger and cook until done.

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

I never thought of making breakfast sausage. That looks really good, minus the sugar to suit my taste. Does it freeze well if I make the patties and freeze them raw?

GFreeMO Proficient
GFreeMO
Posted
  • Author

I never thought of making breakfast sausage. That looks really good, minus the sugar to suit my taste. Does it freeze well if I make the patties and freeze them raw?

I have never frozen them raw. I cook them all first then freeze them. I warm them up in the pan when I make my eggs. You could microwave them too. They are really good and nice to have on hand.

Skylark Collaborator
Skylark
Posted

Thanks! That sounds convenient. There is stuff in commercial sausages that I don't care to eat so making my own is very appealing.

Adalaide Mentor
Adalaide
Posted

I can't have most sausage anymore because of what's in it. (I still get the urge to strangle my neurologist when I think about it.) This is a great way for me to get my fix! You have perfect timing to save me from breakfast drudgery, I've been on the verge of caving and eating the stuff in my freezer. I'm a huge fan of having stuff that's super quick and easy, so having precooked patties ready to just heat up and enjoy with my eggs is perfect.

GF Lover Rising Star
GF Lover
Posted

Wow, never thought I would eat breakfast sausage again. It just doesn't sit well. I hope it's okay if I take the fennel seeds out, they freak me out just looking at them.

Thanks again for the recipe. :D

GFreeMO Proficient
GFreeMO
Posted
  • Author

You can leave the fennel seeds out..no problem. I have made it both with and without. I also have used McCormick rubbed sage in place of fresh. Sometimes it's hard to find.

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

How much rubbed sage? Maybe a teaspoon? The store didn't have fresh when I got the rest of the ingredients. Can't wait to try this tomorrow!

genieb Newbie
genieb
Posted

I make my own sausages too, only I use ground turkey and substitute basil for the sage. They are good and really easy to warm up later.

squirmingitch Veteran
squirmingitch
Posted

Yay! Thanks GFreeMO! Just put the recipe in my files. Yum!biggrin.gif

GFreeMO Proficient
GFreeMO
Posted
  • Author

How much rubbed sage? Maybe a teaspoon? The store didn't have fresh when I got the rest of the ingredients. Can't wait to try this tomorrow!

If you bought McCormick, it says on the bottle how much dry to use in place of fresh. I don't have it near but it's on the back.

I hope you like it!!

GFreeMO Proficient
GFreeMO
Posted
  • Author

I make my own sausages too, only I use ground turkey and substitute basil for the sage. They are good and really easy to warm up later.

I have to avoid corn like I do gluten...Same reaction. Ground turkey has corn in the "natural flavors" Basil sounds good too.

Skylark Collaborator
Skylark
Posted

If you bought McCormick, it says on the bottle how much dry to use in place of fresh. I don't have it near but it's on the back.

I hope you like it!!

Sage and fennel? Sauteed onions? I already know I'll like it. :) I'm just going to leave the sugar out and only use the apple because I like sausage that's more savory than sweet. My sage is Spice Island and there's nothing on the bottle. I think the rule of thumb for herbs is 1/3 the amount of fresh when you use dried.

eatmeat4good Enthusiast
eatmeat4good
Posted

Ooohh this sounds so good.

I'm making it with ground beef instead of pork.

And no sugar.

but OMG yum!

Thank you!

IrishHeart Veteran
IrishHeart
Posted

Wow, never thought I would eat breakfast sausage again. It just doesn't sit well. I hope it's okay if I take the fennel seeds out, they freak me out just looking at them.

Thanks again for the recipe. :D

Colleen,

You are so cute and you continue to amuse me. Fennel seeds freak you out?

Look at it this way, they are a lot smaller than the horned tomato worms you love so much. :)

Crack just one fennel seed open and see if you like the aroma.

AWESOME flavor, but a little goes a long way.

Glad to see you are experimenting in the kitchen! yaaay!

IH

IrishHeart Veteran
IrishHeart
Posted

Great recipe MO!!! :)

freeatlast Collaborator
freeatlast
Posted

This is pretty quick and easy and really good!

Breakfast Sausage

1 small onion, diced

1 medium sweet apple, such as Gala or Honeycrisp, peeled and diced

1 pound ground pork

1 tablespoon finely chopped fresh sage

1 tablespoon packed light brown sugar

1/2 teaspoon fennel fennel seed, chopped

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 TBSP olive oil

Directions:

Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Add apples and cook, stirring, 2 more minutes. Transfer to a large bowl and cool for 5 minutes. Wipe out the pan.

Add Pork, sage, sugar, fennel, salt and pepper to the bowl with the apples and onions. Gently mix to combine. Make into patties like you would a hamburger and cook until done.

I LOVE this idea--recipe and freezing it. Also, thanks Skylark for the 1/3 dried herbs per fresh herbs advice.

Skylark Collaborator
Skylark
Posted

Yes, this is very good. Thanks! B) 1 tsp. dried sage works, and for me they were perfect with just the apple and no sugar.

For non-pork people, this would probably work with ground turkey.

GF Lover Rising Star
GF Lover
Posted

Colleen,

You are so cute and you continue to amuse me. Fennel seeds freak you out?

Look at it this way, they are a lot smaller than the horned tomato worms you love so much. :)

Crack just one fennel seed open and see if you like the aroma.

AWESOME flavor, but a little goes a long way.

Glad to see you are experimenting in the kitchen! yaaay!

IH

IH, I first saw fennel seeds in Italian sausage, they looked like these worm things I found in an old box of rice years ago. I saw them in sausage on a pizza once and lost it. Do you think I have a bad relationship with worms? :huh:

But, I will Crack one open and sniff. Maybe I can just grind up some and use it that way. That would be easier than 10 years of therapy about pseudo worms. :lol:

Skylark Collaborator
Skylark
Posted

Just buy your fennel pre-ground. It won't have quite as strong a flavor but it beats feeling ill from looking at them!

Open Original Shared Link

GF Lover Rising Star
GF Lover
Posted

Just buy your fennel pre-ground. It won't have quite as strong a flavor but it beats feeling ill from looking at them!

Open Original Shared Link

Oh Skylark, that is perfect. Thank you! :)

IrishHeart Veteran
IrishHeart
Posted

Well, Sky beat me to it....thanks, SKY!!! :)

but, really honey, we need to get you over the "ICK" thing you have about SOOOOO many things.

Sky? Colleen is afraid of bugs..... and apparently, thinks other things look like bugs too, including harmless fennel seeds. :lol:

But we're being extra nice and understanding of her because she is quitting smoking right now.

And that is a HUGE thing and we are sooooo proud of her!!

Go, Colleen, Go Colleen, Go Colleen.

(insert cheerleader emoticon here)

genieb Newbie
genieb
Posted

I'm sure the recipe is good as is, I make substitution because we don't eat pork for religious reasons and Bob is allergic to sage. We all do what we have to do.

IrishHeart Veteran
IrishHeart
Posted

I'm sure the recipe is good as is, I make substitution because we don't eat pork for religious reasons and Bob is allergic to sage. We all do what we have to do.

That's the truth! :)

I prefer the ground turkey, too (in most things I sub in for the red meat ) and so, may I ask you, when you use it recipes, do you notice it is much drier (from lack of fat) and therefore, seems to stick to the pan? I make a chili with ground turkey and boy, I have a hard time keeping it from getting TOO brown and stuck to the bottom. I end up using EVOO to keep it moist.

Any tips most appreciated!! :)

Skylark Collaborator
Skylark
Posted

I've had the same sticking problem with ground turkey, IH. I usually use ghee rather than EVOO because I don't like heating vegetable oils. Besides, butter flavor improves everything! :lol:

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. xxnonamexx
      - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    2. cristiana
      - cristiana replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result. I am interested to know, is your gastroenterologist concerned? Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous...
    3. trents
      - trents replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease...
    4. Scott Adams
      - Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especia...
    5. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      nothing has changed

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can t...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,192
    • Most Online (within 30 mins)
      7,748
    DenisC
    Newest Member
    DenisC
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By xxnonamexx · Posted

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
×
×
  • 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.