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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,003
    • Most Online (within 30 mins)
      7,748
    JoEllen Ball
    Newest Member
    JoEllen Ball
    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

    • Wheatwacked
      Chances of being coeliac

      By Wheatwacked · Posted

      Welcome @JoJo0611. That is a valid question.  Unfortunately the short answer is slim to none.  Be proactive, when the diagnosis process is completed, start GFD.  Remember also that the western diet is deficient in many nutrients that governments require fortification.  Read the side of a breakfast cereal box. Anti-tTG antibodies has superseded older serological tests It has a strong sensitivity (99%) and specificity (>90%) for identifying celiac disease. A list of symptoms linked to Celiac is below.  No one seems to be tracking it, but I suspect that those with elevated ttg, but not diagnosed with Celiac Disease, are diagnosed with celiac disease many years later or just die, misdiagnosed.  Wheat has a very significant role in our economy and society.  And it is addictive.  Anti-tTG antibodies can be elevated without gluten intake in cases of other autoimmune diseases, certain infections, and inflammatory conditions like inflammatory bowel disease. Transient increases have been observed during infections such as Epstein-Barr virus.Some autoimmune disorders including hepatitis and biliary cirrhosis, gall bladder disease. Then, at 65 they are told you have Ciliac Disease. Milk protein has been connected to elevated levels.   Except for Ireland and New Zealand where almost all dairy cows are grass fed, commercial diaries feed cows TMR Total Mixed Rations which include hay, silage, grains and concentrate, protein supplements, vitamins and minerals, byproducts and feed additives. Up to 80% of their diet is food that cannot be eaten by humans. Byproducts of cotton seeds, citrus pulp, brewer’s grains (wheat and barley, rye, malt, candy waste, bakery waste. The wheat, barley and rye become molecules in the milk protein and can trigger tTg Iga in persons suseptible to Celiac. I can drink Grass fed milk, it tastes better, like the milk the milkman delivered in the 50's.  If I drink commercial or Organic milk at bedtime I wake with indigestion.    
    • captaincrab55
      Celiac getting dentures

      By captaincrab55 · Posted

      Can you please share your research about MMA acrylic containing gluten?   I comin up blank about it containing gluten.  Thanks in Advance,  Tom
    • Aretaeus Cappadocia
      Dedicated gluten-free Restaurants in East Bay (near San Francisco):

      By Aretaeus Cappadocia · Posted

      I strongly recommend 2 dedicated gluten free (gluten-free) restaurants in my area (East Bay of San Francisco Bay Area) (2025) -- Life is Sweet Bakery and Café in Danville. I've been a few times with friends and tried multiple entrees and salads. All very good and worth having again. I've also tried a number of their bakery goods. All extremely good (not just "good for gluten-free"). https://lifeissweetbakeryandcafe.com/ -- Kitara Kitchen in Albany (they have additional locations). I've been once and had the "Buritto Bowl". Six individual items plus a sauce. Outstanding. Not just "for gluten-free", but outstanding in its own right. Vibrant flavors, great textures. I can't wait to go back. https://www.kitava.com/location/kitava-albany/  
    • Martha Mitchell
      Celiac getting dentures

      By Martha Mitchell · Posted

      I'm 67 and have been celiac for 17yrs. I had cataract surgery and they put a gluten lens in my eye. Through a lot of research, I found out about MMA acrylic...it contains gluten. It took 6 months for me to find a DR that would remove it and replace it with a gluten-free lens . I have lost some vision in that eye because of it . I also go to a prosthodontist instead of a regular dentist because they are specialized. He has made me a night guard and a few retainers with no issues... where my regular dentist didn't care. I have really bad reactions to gluten and I'm extremely sensitive, even to CC. I have done so much research on gluten-free issues because of these Drs that just don't care. Gluten is in almost everything shampoo, lotion, food, spices, acrylic, medication even communion wafers! All of my Drs know and believe me I remind them often.... welcome to my world!
    • trents
      Chances of being coeliac

      By trents · Posted

      If this applies geographically, in the U.K., physicians will often declare a diagnosis of celiac disease based on the TTG-IGA antibody blood test alone if the score is 10x normal or greater, which your score is. There is very little chance the endoscopy/biopsy will contradict the antibody blood test. 
×
×
  • 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.