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When I think of breakfast sausage I always think of Jimmy Dean sausage. That’s the flavor I grew up with and I’ve always been disappointed when I’ve ordered sausage in a restaurant that didn’t taste like theirs. So when I set out to create a breakfast sausage their flavor is what I was aiming for. So many sausages contain “spices” which could really be anything, paprika is common, and paprika is a nightshade that is avoided on the autoimmune protocol. After numerous attempts to get the flavor I wanted I am finally happy with this AIP breakfast sausage.
Whether you’re following the auto-immune paleo lifestyle, whole 30, paleo, or are gluten-free Jimmy Dean breaks the rules. For some of you it doesn’t matter but I’m strictly autoimmune paleo for now so a cheat often means a reaction that could affect me for days. I love your sausage flavor Jimmy Dean but it’s simply not worth not feeling well. The ingredients on the original roll of sausage are:
INGREDIENTS: PORK, WATER, CONTAINS 2% OR LESS OF THE FOLLOWING: CORN SYRUP, SALT, SPICES, SUGAR, MONOSODIUM GLUTAMATE, FLAVORINGS.
The only ingredients in the list above that I can tolerate are: pork, water, and salt. I understand that companies fear someone will steal their recipe but I REALLY need to know what the spices and flavorings are. Although I grew up eating their sausage I can’t eat it anymore due to the MSG (monosodium glutamate). About 20 minutes after eating MSG I develop a congested cough, headache, funny taste in my mouth, and I feel like I simply need to go to bed. It’s one of those things that I never eat.
The autoimmune protocol is all about healing the intestinal lining so nightshade and seed spices are not allowed. Furthermore I need to know how the pork is raised. If it spent its life in a cramped cage unable to turn around then that isn’t something I want to support with my money. Since I’m also trying to improve my gut flora I don’t want a dose of antibiotics. That is my other motivation to making my sausage, I know where the pork came from.
- 2 lbs ground pork
- 2 tsp salt
- 2 tsp nutritional yeast
- 1 TBSP oregano fresh or dried
- 1 TBSP rosemary fresh or dried
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In a bowl combine all the ingredients with your hands until mixed thoroughly. I know the nutritional yeast sounds weird but trust me. There is just a bit and it gives a hint of a cheesy flavor. If this isn't something you typically use in your kitchen buy a bit from the bulk section in your local health food store instead of a large container.
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Form the sausage and brown both sides in a skillet over medium-medium/high heat. Alternately you can cook these in the oven at 400F for 20 minutes. Place them directly on a baking tray lined with parchment and slide them in the oven.
If you have reintroduced eggs you can use this sausage to make Scotch eggs and Paleo Breakfast Sandwiches.
Originally posted on February 27, 2017 @ 22:07
