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Sausage Seasoning For Sensitive Palates

Sausage Seasoning For Sensitive Palates | Homemade Dutch Apple Pie

I don’t usually cook breakfast in the morning (except warming my daily mug of soup).  That may seem surprising for someone that gets up early and loves to be in the kitchen.

But here mornings are for easy, get it on the table quickly meals.  That means things like yogurt, homemade granola, fruit, baked goods, nuts, cheese, smoothies, gummies, hard boiled eggs and dried fruit.

Morning is my time to get work done before the kids get up.  Not to mention I have one child that often wakes up early and is ready for breakfast the moment his feet hit the floor.  So breakfast is usually something prepared the night before.

But we do LOVE all breakfast foods – pancakes, waffles, french toast, eggs, bacon and of course sausage!  Breakfast foods are some of our favorites.  So we have breakfast for dinner once a week.

My daughter has a very sensitive palate…i.e. won’t eat anything “spicy.”  That includes just about any seasoning.  It’s rare that she can eat anything in a restaurant without it burning her tongue.  If your little one is the same way check out this post on “picky eating.”  And read on to find out how we make sausage that is not spicy but has lots of flavor. 

Sausage Seasoning For Sensitive Palates | Homemade Dutch Apple Pie We often buy our sausage from a local farm.  It tastes very good and is high quality meat.  My daughter will eat a little bit of it.  But not much.

So recently we got a half pig.  Part of that included sausage.  I opted to just get plain ground pork instead of the butcher adding seasoning.  I didn’t want ten pounds of sausage that my daughter wouldn’t touch.

That meant I had to come up with my own sausage spice blend so we could still enjoy sausage on our breakfast for dinner nights or in our squash soup.

This seasoning uses common herbs and spices and is easy on the palate.  There is a bit of coconut sugar added to make sure it is well tolerated in a sensitive mouth.

You can mix it up fresh for one batch of sausage or make a large batch and have a jar of it on hand whenever you need it.  This sausage seasoning also works well for burgers and chicken.

You can even mix the seasoning into the meat, shape the sausage patties and freeze them on a tray for easy sausage any time.

There is no need to take sausage off the menu if you have a sensitive palate to cook for.  Simply make your own spice blend so everyone can enjoy delicious sausage with their favorite breakfast foods. 

Sausage Seasoning For Sensitive Palates | Homemade Dutch Apple Pie

Sausage Seasoning For Sensitive Palates
A very mild, yet flavorful seasoning for homemade sausage.
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Ingredients
  1. 1 tsp. unrefined sea salt
  2. 1/2 tsp. garlic powder
  3. 1/2 tsp. basil
  4. 1/2 tsp. celery salt
  5. 1 tsp. dill weed
  6. 1/2 tsp. mustard powder
  7. 3 tsp. coconut sugar
  8. 1/4 tsp. cinnamon
Instructions
  1. Combine all of the ingredients.
  2. Add to one pound of ground meat (pork, turkey or chicken).
  3. Use immediately or cover and refrigerate until ready to use.
  4. Form patties and cook in coconut oil, lard or tallow in a skillet.
Notes
  1. The seasoning mix can be prepared in advance. It can also be made in large batches and used as needed.
  2. You can add an egg to the meat and seasoning mixture as a binder.
  3. One batch totals about 7 tsp. So if you make a larger batch you can use 7 tsp. of it per pound of meat.
  4. You can mix the meat and seasoning and form patties in advance. Simply place them on a parchment lined baking sheet, freeze them and then store them in a sealed container. Thaw as many patties as you need at a time.
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Stuffed Squash (egg free, dairy free, grain free, GAPS-legal)

Last night for dinner I made stuffed squash.  This isn’t totally a new recipe.  I made stuffed squash before (and it was awesome!).  But I made a grain free version yesterday.  So I figured I’d do a new post for it.  Same concept, though.  Just bake the squash and stuff it with what you like, really.  I made ours very filling with lentils, cut up green beans, peas, homemade chicken sausage and bacon.  And I topped Justin’s with parmesan cheese.  I love that these are a whole meal in one (although I did serve other stuff with them).  They do take a bit of work to prep all of the components before assembling.  But it’s worth the effort 🙂  I did not add any nuts this time, but pine nuts, pistachios or some other chopped nuts add a nice crunch to it.

This post is linked to Grain Free Real Food Linky Carnival at Real Food Forager.

Stuffed Squash

1 small squash of choice (Buttercup works well)
3 slices bacon, cooked
1/3 cup cooked sausage
1/2 cup cooked lentils
cooked, chopped veggies (I just used some leftovers we had in the fridge.  If you are using fresh you can saute them first.  Peppers, onions, carrots, mushrooms and celery would all be good).
Seasoning to taste (I used sea salt and garlic powder)
cheese (optional…you can mix it into the fill and/or grate it on top)
nuts (optional)

Cut squash in half.  Scoop out seeds.  Place on baking sheet.  Sprinkle with salt.  Cover with foil.  Fill bottom of pan with water.  Bake at 400 until fully cooked (1 – 11/2 hours).  Mix remaining ingredients.  Stuff each half of the squash with the filling.  Top with cheese if desired.  Bake at 350 for 20 minutes.

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Grain Free Zucchini Muffins (dairy free, GAPS legal)

Last week I made cold beet soup.  In the post on Health, Home and Happiness where I got the recipe was a link for zucchini muffins that sounded good.  So I tried them yesterday.  These are about the easiest muffins to make.  I made them in a couple minutes while I was unloading groceries 😛  And they are really good!  As is, they are kind of a savory muffin, so I added a little honey for sweetness.  They have a very mild flavor.  I also added blueberries to half of them.  It’s good.  But I think I like them better without the berries.  I bet cinnamon and raisins would be really good.  They are definitely an eggy type muffin.  This recipe is a very good base.  I want to play around and see what other combinations I can come up with.  I made the batter in the food processor and used 1/2 crispy almonds and 1/2 almond flour.  I also only made a half recipe.  I got 12 medium size muffins out of it.  I didn’t have time to grease a muffin pan.  I just used paper liners and omitted the tallow.  Worked fine.  I served these with fresh pea soup for dinner, had some with butter for a snack and had some with cashew butter for breakfast.  They are good any time of day!

*Edited 8/5/11 – I made a batch of sausage zucchini muffins last night for dinner (added 1 lb. of cooked sausage to the batter…although any ground meat w/ some seasoning would work fine).  So good!!  Especially served drizzled with honey (or maple syrup if you’re not doing GAPS).  After starting GAPS/going grain free I was missing the pancake sausage muffins I had been making.  But these totally make up for it 🙂  And I’m getting extra veggies and eggs in my diet to top it off.  Love it.  I will make these again for sure.  They make a great breakfast.  I just eat them cold with a little honey over top.

Grain Free Zucchini Muffins
~24 muffins

2 cups almond flour (I used half crispy almonds and half almond flour)
6 eggs
2-3 medium zucchini (about 2 cups shredded)
½ tsp. sea salt
4 Tbsp. tallow to grease muffin pan
(4 Tbsp. honey – optional – my add in)
(1 lb. cooked sausage – to make sausage zucchini muffins)

Puree all ingredients (except sausage if using) in a blender or food processor or shred zucchini with a grater and mix all ingredients with a fork. (Mix in cooked sausage) Pour batter into well greased muffin (or use paper liners) tins or a small loaf pan. Bake at 350 for 20-30 minutes, or until a knife inserted comes out clean.

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Homemade Sausage

We love sausage.  A few years ago I would have never said that.  I never ate sausage…I was scared of eating fat 😛  Now I know better.  And will admit I actually do like it…always have.  Just wouldn’t let myself eat it before (although I can still honestly say I don’t like brats…other sausage/hot dogs I do).  I wasted too many years without good food.  I usually get our sausage (pork) from a local farmer.  But yesterday I decided to experiment and make my own.  I had some ground chicken in the freezer.  I had been planning to make chicken burgers.  But then I thought it might be fun to make chicken sausage instead.  It’s so easy.  And so good!!!  The best part…I know exactly what is going into the sausage and I can control the spice (we don’t like things spicy…especially Rebecca).  I know there is no sugar.  And I know I am using good quality unrefined sea salt.  You can add whatever seasoning you like.  I kept it very simple.  I added one egg to the mix.  Not sure that it’s necessary, but it doesn’t hurt either.  The mixture was very moist, but cooked up well.  I cooked the sausage patties in my cast iron skillet in a combo of palm shortening and lard.  Lots of healthy animal fat.  You can make a bunch of these at once and freeze them for easy breakfasts later.  I used 1 lb. and got 10 good size patties out of it.  You can use any ground meat you like…pork, chicken, turkey, etc.  I will be doing this more often for sure.  And I’ll have to experiment with shaping them into links.  Any shape would work…maybe something fun to experiment with for kids 🙂  I didn’t actually measure anything.  But I’ll try to give rough amounts.  Basically just add what you like/season to taste. Final bonus…GAPS legal 🙂  Bring on the sausage!!

Homemade Sausage

1 lb. ground meat
1-2 tsp. unrefined sea salt
1/2 tsp. ground black pepper
1 tsp. garlic powder
1/2 tsp. minced onion
1 egg (optional)

Mix all ingredients together.  Chill for a bit.  Shape into patties.  Cook in greased skillet (use butter, coconut oil, palm shortening or lard) about 5-7 min. per side, until cooked through.

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Pancake and Sausage Muffins

For dinner last night I tried another Heavenly Homemaker recipe (and there are more to come:).  Ever since Laura posted her pancake and sausage muffin recipe I’ve wanted to try them.  Pancakes and sausage are great on their own, but mixed together?  Awesome!  All three of us loved these.  And they are very easy to make.  Plus they make a lot so you can freeze some for a quick breakfast.  I only made a half batch and got 11 muffins.  I also doubled the amount of meat (used a 1/2 lb. for a half batch).  We like ours meaty 🙂  Another great thing about them is that you can soak the grains.  Always a plus for me.  I didn’t have buttermilk on hand, so I used a combo of sour milk (milk + vinegar) and plain yogurt.

This recipe would also work well if you want to serve pancakes to a large group but don’t want to stand at the stove forever.  They would be great without the meat.  Just make the muffin part and then you have a ton of pancakes done at once 🙂

I think this will be one of our new favorites.  Pancakes and sausage covered in butter and real maple syrup.  Mmm 🙂  I’m still trying to figure out how to take decent pictures with our new camera.  So bear with me.

Pancake and Sausage Muffins

2 cups whole wheat flour
1 tsp. baking powder
1/2 tsp. sea salt
1 1/2 cups milk or buttermilk (I used a little more than this.)
2 eggs
1/3 cup melted butter
1/2 pound cooked (and at least partially cooled) turkey sausage (or nine sausage links, cut in half) (I used pork breakfast sausage…1 lb. per full recipe)
Real grade B maple syrup

To soak grains:
If you want to soak your flour overnight to break down the phytates to aid in digestion, mix the flour and cultured buttermilk in a glass bowl, cover and let it sit on your countertop for 12 hours or so. The next morning, mix the remaining ingredients in and bake as directed below.

To make w/o soaking grains:
If you don’t soak the flour ahead of time: Mix dry ingredients together. Add milk or buttermilk, eggs and melted butter. Stir in browned turkey sausage.

Pour batter into 18 buttered muffin tins. (I don’t recommend paper muffin liners for this as it will stick.) (A full recipe for me would make 20 – 22 muffins).  Bake at 350° for 15-20 minutes (mine took about 25 min.) or until the muffins are lightly browned. Serve with butter and maple syrup.

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Crockpot Pizza Soup

I tried another recipe from A Year of Crockpotting yesterday.  This was really easy to make and tasted really good!  The whole house smelled like pizza 🙂  The only thing I wasn’t crazy about was that it was too spicy.  But that was only because the pepperoni I happened to use was spicy.  It was turkey pepperoni.  I had some in the freezer.  I’m not a big fan of pepperoni, and this particular kind is quite spicy.  We don’t like a lot of spice.  But other than that it was really good.  Rebecca didn’t eat much…I think because of the spice.  Normally she loves sausage.  But she only ate a couple chunks.  I didn’t have pizza sauce in the house, so I just added plain tomato sauce and some extra seasoning.  I didn’t add much pasta.  Justin said he would have liked more.  For the sausage I used some lean sweet italian turkey sausage (uncooked) cut up in little chunks.  Overall this was very good.  I’ll definitely make it again…just with less spicy pepperoni or without any pepperoni.  The sausage by itself would be good I think.  And another positive…I got Justin to eat mushrooms 🙂

Crockpot Pizza Soup

1 jar (14 oz) of pizza sauce (I used a 15 oz. jar of tomato sauce, then added some salt, pepper, garlic powder and brown sugar)

3 empty jars full of water
1 green bell pepper, seeded and chopped
1/2 red onion, chopped
1 cup sliced mushrooms
1 cup baby tomatoes, cut in quarters (I used 1 can diced tomatoes)
2 already-cooked Italian sausage (I used 2 sweet Italian sausages (uncooked), cut/broken in chunks (casing removed))
1 cup sliced pepperoni, sliced in quarters (I used Hormel turkey pepperoni)
8 fresh basil leaves, chopped (or 1/2 Tbsp. dried)
1 Tnsp. dried oregano (I used a pizza seasoning blend in place of the basil and oregano)
1/2 to 1/3 cup of dried pasta (I used organic whole wheat penne)
shredded mozzarella cheese (to add later)

Use a 5 or 6 quart crockpot for this recipe. Serves 4 hungry adults, or 2 hungry adults and 2 kids with enough leftovers to feed them all again.

Wash and prepare veggies. Dump them into the crockpot. Cut up the sausage into small pieces. Add to crockpot. Cut up the pepperoni, add it, too. Add basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water.

Cover and cook on low for 7-9 hours. Everything in this is already cooked, so you are really only heating through and allowing the flavors to meld.

Thirty minutes before serving, add the dry pasta, and turn to high. My pasta only took 20 minutes to soften quite nicely.

Garnish/top with shredded mozzarella cheese.

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Crockpot Sausage and Vegetable Medley

For lunch today I made a recipe I got a long time ago from A Year of Crockpotting. I’ve made it quite a few times. But I don’t think I ever posted it…at least I couldn’t find it yesterday 😛 Anyway, this is so easy and so good. And great for using up whatever veggies you have on hand. We all love this. And it really can not get any easier (the way I make it is just sausage, veggies, broth, turn it on:). Today I used one small chunk of ring sausage and one sweet Italian turkey sausage (broken up/casing removed) since that’s what was left in the freezer. I usually just use ring sauasge (I know it’s not that great for you, but at least I get the lean kind that doesn’t have any msg). Today for veggies I used frozen broccoli, peas, corn and beans and fresh carrots, onion and potato (all the veggies except the peas are from our garden, my in-laws or the farmer’s market. The peas are organic). I don’t think I’ve ever added the spinach…just never have it on hand when I make this.

Crockpot Sausage and Vegetable Medley

5-6 chicken or turkey sausage links (I generally use about a half ring sausage, cut in small chunks)
1/2 package of mushrooms
potatoes 1-2 medium brown ones or equivalent.
few stalks of celery
some baby carrots
some broccoli
some cauliflower
(the amount of veggies really doesn’t matter—it’s completely up to you. If you have onion and bell pepper, use them. Sweet potato, eggplant, zuchinni, whatever; it’s all good)
2 cups chicken broth
1/3 cup white wine (I’ve never added this)
fresh spinach

Cut all veggies into 2-inch chunks (I just cut them to our liking/throw frozen veggies in). Layer into the crockpot, most to least dense. Add sliced sausage. Add broth and wine (I don’t layer anything…I just throw it all in and stir). Cover and cook on low for 8 hours or high for 4. Right before serving, add a handful of fresh spinach and cover for 10 minutes to wilt leaves

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Crockpot Pea Soup

I grew up eating pea soup, and it is one of my all time favorite foods.  I make it a lot in the winter for an easy, healthy meal.  And then I get most of the leftovers (since my family likes it…but not quite as much as I do).  It is so easy to put in the crockpot first thing in the morning.  Then at dinner time you’re all set.

Pair it with some muffins, bread or crackers.  It is easy and very nutritious.  Perfect!


Crockpot Pea Soup

1 lb. dried split peas (green, yellow or a combo of both, you can also replace some of the peas with lentils)
8 cups liquid (water and/or chicken broth)
nitrite/nitrate free ham or sausage (optional)
1 1/2 cups carrots, sliced (optional)
1/2 cup onion, diced (optional)
garlic powder, salt and pepper to taste
ham bone (optional)

Rinse the peas.  Combine all of the ingredients in the crockpot. Cook on high 7-12 hours (the longer it cooks the thicker it will get).  Stir the soup once or twice while it is cooking.  Add more water/broth if the soup gets too thick.  Remove the ham bone before serving.

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