• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Breakfast Sausage
0

32 posts in this topic

Recommended Posts

GFreeMO    113

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.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Skylark    935

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?

Share this post


Link to post
Share on other sites
GFreeMO    113

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.

Share this post


Link to post
Share on other sites
Skylark    935

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

Share this post


Link to post
Share on other sites
Adalaide    361

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.

Share this post


Link to post
Share on other sites
Ads by Google:


GF Lover    201

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

Share this post


Link to post
Share on other sites
GFreeMO    113

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.

Share this post


Link to post
Share on other sites


Ads by Google:


Skylark    935

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!

Share this post


Link to post
Share on other sites
genieb    1

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.

Share this post


Link to post
Share on other sites
squirmingitch    495

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

Share this post


Link to post
Share on other sites


Ads by Google:


GFreeMO    113

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!!

Share this post


Link to post
Share on other sites
GFreeMO    113

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.

Share this post


Link to post
Share on other sites
Skylark    935

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.

Share this post


Link to post
Share on other sites
IrishHeart    1,634

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

Share this post


Link to post
Share on other sites


Ads by Google:


freeatlast    60

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.

Share this post


Link to post
Share on other sites
Skylark    935

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.

Share this post


Link to post
Share on other sites
GF Lover    201

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:

Share this post


Link to post
Share on other sites
GF Lover    201

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

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysfennel.html

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

Share this post


Link to post
Share on other sites
IrishHeart    1,634

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)

Share this post


Link to post
Share on other sites
genieb    1

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.

Share this post


Link to post
Share on other sites
IrishHeart    1,634

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!! :)

Share this post


Link to post
Share on other sites
Skylark    935

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:

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      107,919
    • Total Posts
      938,683
  • Member Statistics

    • Total Members
      65,843
    • Most Online
      3,093

    Newest Member
    SherriLynn
    Joined
  • Popular Now

  • Topics

  • Posts

    • This - I agree with all of this. I have also twigged that if oats are a problem then certified processed gluten free food is out. And I got really sick from drywall. It's such a relief to hear this as there was a time when I was feeling like an alien for thinking these things. Well I agree 99.9%. I had a skin problem, possibly DH, which got better when I gave up gluten, improved further when I gave up processed foods but it wasn't until I stopped eating dry beans that I stopped getting any flares. I am also sensitive to egg though (although that does something different to my skin) so I'm a bit a skin-reactive person. Could be worth cutting it out just to see if that helps?
    • Hi Celiac4762, The carbs I eat are sweet potato, parsnip and squash plus loads of fruit. With rice I'm ok if it's from a reputable source. If I ever get glutened by something then I steer clear of it for a month to give myself an extra break and then go back to it in smallish quantities. I have carbs once a day rather than every meal to save time. I can hear in your tone this tired, fed up tone that I recognise so well from when I get glutened. I know what it's like to dream of living in a far away gluten free bubble. I felt like that but after a couple of months (which were a hard adjustment) I got to a stage of knowing what I needed to do. Your medical background will help you methodically work out what you need to cut out and what is safe and you will get there. Stick with college. Don't let this crappy stage take that away.   The thing that saved me though over everything was finding this article: https://bmcgastroenterol.biomedcentral.com/articles/10.1186/1471-230X-13-40
    • Thanks to both of you. Ok, so I was feeling not great and went grain free for 5 weeks. Then slowly started to introduce grains. All seemed ok, then I had an issue after 3 weeks, with blood in my stool. Celiac wasn't on my radar. In fact, rice and oats are what seem to bother me most. But the Dr added on the celiac test and it was indeterminate. So I was sent for endoscopy and colonoscopy. I consumed gluten for just over two weeks, then went back to my grain free, dairy free diet. I saw my Dr this am and she said my bowels were healthy, that the Dr had taken 'several' samples and that all is well on both ends.  (No celiac, but also not H Pylori, crohn's, etc). She is running all kinds of other bloodwork, because I am still feeling terrible, and obviously the assumption I had made was that it was celiac. I'm going to stay off gluten for now, in hopes that I'll start to feel better. My GI symptoms are worse this week than they have been in ages...so something is up, but apparently I'm healthy??! I am pretty sure my Dr. would not refer me to another GI. She's not the best, but it's very hard to find another Dr. here, especially if you already have a Dr. (Canada) I am going to ask her for a copy of the report though, as well as the rest of the bloodwork she's sending me for. 
    • This is exactly what I'm wondering also.
  • Upcoming Events