Betsy Mahaffey See Posted March 9, 2013 Share Posted March 9, 2013 Breakfast or otherwise? Seems like sugar is in everything! Link to comment Share on other sites More sharing options...
Guest Posted March 9, 2013 Share Posted March 9, 2013 We are able to buy Boulder sausage (one variety out of many that they make) that is safe at grocery stores and Costco. We have also found Applegate Farms at the grocery store and at Whole Foods. It may depend on your region and it takes a lot of label reading. I wonder if a local butcher could also get/make some. Link to comment Share on other sites More sharing options...
Betsy Mahaffey See Posted March 9, 2013 Author Share Posted March 9, 2013 You know we slaughter a pig ever spring and I just found out the butcher we use puts brown sugar in the sausage, so I'll be calling when we are ready for the slaughter (I hate that word). But in the meantime, I'm hankering sausage! Link to comment Share on other sites More sharing options...
relliott Posted March 9, 2013 Share Posted March 9, 2013 I buy ground pork and for every pound add 1 tbsp each rosemary, thyme, nutmeg, and sage plus salt and pepper. You can add the same spices to ground beef too and it is very tasty. Link to comment Share on other sites More sharing options...
sd1004 Posted March 10, 2013 Share Posted March 10, 2013 Trader joes has some compliant chicken sausage! Link to comment Share on other sites More sharing options...
Betsy Mahaffey See Posted March 10, 2013 Author Share Posted March 10, 2013 I saw chicken sausage in the fresh case and it was not compliant. I much prefer pork to chicken sausage. Link to comment Share on other sites More sharing options...
Katey Dager Posted March 10, 2013 Share Posted March 10, 2013 Aidell's is the brand I buy. They have at least two compliant varieties: chicken apple and garlic artichoke. There might be more, but the others I have seen from them have either sugar or cheese. Link to comment Share on other sites More sharing options...
Susan W Posted March 10, 2013 Share Posted March 10, 2013 I buy ground lamb or grass fed beef depending which is on sale. To every pound, I add 1 tsp fennel, chili flakes and black pepper and 1/2 tsp sea salt. Then 2 TBS fresh sage. I portion it out with a cookie scoop and freeze a bunch in zip lock bags. Then I just defrost them a few at a time. I have one little sausage patty and two or three eggs (depending on how big my hand is that day ) every morning with a pile of veggies. Heaven. Link to comment Share on other sites More sharing options...
1Maryann Posted March 11, 2013 Share Posted March 11, 2013 I make my own also. Still looking for the perfect recipe. Link to comment Share on other sites More sharing options...
Meg Hamilton Posted March 11, 2013 Share Posted March 11, 2013 I also make my own. I seem to use a different recipe every week, but I used this one this weekend. http://fastpaleo.com/breakfast-sausage-3/ Link to comment Share on other sites More sharing options...
annnewjerz Posted March 12, 2013 Share Posted March 12, 2013 Whole Foods has at least a few compliant sausages. I buy Chorizo, Italian, and Apple Spice from their butcher counter and then they have a bunch of varieties that are pre-cooked in their cold section. Link to comment Share on other sites More sharing options...
Fenderbender Posted March 12, 2013 Share Posted March 12, 2013 I make my own chorizo: http://www.savoryspiceshop.com/spices/papsmspnsw.html Far and away the best Spanish paprika around.... This stuffs the real deal and makes the chorizo IMO Link to comment Share on other sites More sharing options...
Derval Posted March 13, 2013 Share Posted March 13, 2013 I make my own chorizo: http://www.savoryspi...papsmspnsw.html Far and away the best Spanish paprika around.... This stuffs the real deal and makes the chorizo IMO which chorizo recipe do you use? Link to comment Share on other sites More sharing options...
CareBear Posted March 13, 2013 Share Posted March 13, 2013 For breakfast sausage, I mix 1tsp sage,1tsp summer savoury, 1.5 tsp marjoram, 1/4 tsp nutmeg and salt/pepper to 1lb of ground pork, chicken. Link to comment Share on other sites More sharing options...
Fenderbender Posted March 13, 2013 Share Posted March 13, 2013 which chorizo recipe do you use? I use my own depending in the mood .... Mad genius chef scientist at work! Lol I like to get Kirubuta ( Berkshire ) pork ( all natural hormone free/ no anti biotics, heritage breed). I trimm up a Boston butt into 1 inch cubes and liberally sprinkle with kosher salt... Let sit in fridge for 48 hours... Rinse and pat dry For 3 lbs pork. Seasoning... 1/2 cup Spanish smoked paprika, 1 tbsp Mexican red ( hot) chile ground. 1 tsp each.. Coriander seed, cumin, Mexican oregano toasted and ground in coffee grinder.... 3 garlic cloves , 1 tbsp salt ( you can add more if desired) Mix all ingredients and let sit in freezer for an hour or so until firm but not frozen,then run through a grinder with a course plate, then a second time on medium You can make patties or I form into logs and vacuum seal in food saver type bags and then slowly poach at 160 degrees. If you want a quick fix just buy good ground pork ;(3 lbs) and add seasoning above. Mix and let sit over night. Cook as desired. Link to comment Share on other sites More sharing options...
Derval Posted March 13, 2013 Share Posted March 13, 2013 Thanks FB Link to comment Share on other sites More sharing options...
mlkirk Posted March 16, 2013 Share Posted March 16, 2013 I bought Wellshire smoked chorizo and Applegate organic fireroasted red pepper sausage, and both list 'spices' in their ingredient lists. Is this ok, or could there be hidden non-compliant ingredients in there somewhere? Also, the Applegate one has 'sodium lactate from beets' listed. Is this one ok? Thanks! Link to comment Share on other sites More sharing options...
Carolyn Cornett Hobbs Posted March 18, 2013 Share Posted March 18, 2013 I have been buy my sausage from a local guy that I found out about through a friend. I just asked her to ask him if they put sugar or milk in it and they said no! YAY! I ordered 10 pounds and packed it up for freezing. They only make it a certian time of the year so I will be sad when my sausage runs out. Maybe I will not let my family eat it...ha ha! Link to comment Share on other sites More sharing options...
lulucandoit! Posted March 19, 2013 Share Posted March 19, 2013 For AIP sausage, I buy 5 lbs of local organic fresh ground pork. To that I add a slurry made with sweet onions, garlic, salt and fresh herbs: parsley, sage, thyme, rosemary and a little mint. I mix it in the blender and then add it to the pork and squoosh it up well with my hands. then freeze it in one pound blocks. It is delicious. Link to comment Share on other sites More sharing options...
Delaine Ross Posted March 20, 2013 Share Posted March 20, 2013 US Wellness has a sugar free pork sausage: http://www.grasslandbeef.com/Detail.bok?no=721 Link to comment Share on other sites More sharing options...
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