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You can't go by brands. Some varieties may be okay while others are not okay. I've never found any name brand sausage that is okay, but have found sausage in the meat case at Whole Foods occasionally with no off-plan ingredients. Sugar is usually the problem, but sometimes there are other fillers in sausages that make them not okay.

I've found so little sausage that is okay that I've made my own a few times by taking pure ground pork and adding my own spices to make it sausage - salt, garlic powder, chipotle chili powder or crushed red pepper flakes.

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I always have homemade sausage balls in my freezer at all times. I take them out of the freezer and when defrosted the next morning I make a patty and pan fry it with two gooey eggs. So good.

For every one lb of ground pork, lamb, beef or bison:

1/2 tsp salt

1/2-1 tsp pepper

1 tsp fennel seeds

1 tsp dried chili flakes (I like spicy)

Finely chopped fresh (or dried) sage

Finely minced green onions

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We DIY pork breakfast sausages with ground pork, shredded apple (just a little -- it adjusts the texture of the meat a bit), fresh sage, and salt and pepper. There are lots of sausage recipes around that either are or can be adjusted to be compliant.

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