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
      133,243
    • Most Online (within 30 mins)
      7,748
    Maya Baum
    Newest Member
    Maya Baum
    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

    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Gluten Free Coffee

      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
×
×
  • 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.