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.
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.
- 1 tsp. unrefined sea salt
- 1/2 tsp. garlic powder
- 1/2 tsp. basil
- 1/2 tsp. celery salt
- 1 tsp. dill weed
- 1/2 tsp. mustard powder
- 3 tsp. coconut sugar
- 1/4 tsp. cinnamon
- Combine all of the ingredients.
- Add to one pound of ground meat (pork, turkey or chicken).
- Use immediately or cover and refrigerate until ready to use.
- Form patties and cook in coconut oil, lard or tallow in a skillet.
- The seasoning mix can be prepared in advance. It can also be made in large batches and used as needed.
- You can add an egg to the meat and seasoning mixture as a binder.
- One batch totals about 7 tsp. So if you make a larger batch you can use 7 tsp. of it per pound of meat.
- 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.