Monday, January 26, 2015

Green Apple Breakfast Sausage


I had never attempted making my own breakfast sausage until I did a Paleo sugar detox last year.  After trying the Green Apple Breakfast Sausage from Diane Sanfilippo's 21-Day Sugar Detox, I was hooked!  I've tried a few other breakfast sausage recipes since, but this still remains my favorite.  My husband and I are both obsessed with this recipe and I almost always make a double batch because the leftovers are delicious and it doesn't last long around here.


I've made the recipe with ground pork, turkey and chicken (the photos I'm sharing today are from a batch made with chicken).  The ground pork version is my personal favorite.  It's so savory, yet slightly tart and sweet from the apples, and it's incredible.  I opt for using turkey or chicken breast if I'm wanting something a little lighter and both are delicious as well.  In theory, you could make this with any ground meat, but those are the only ones I've tried thus far.


While this recipe is Paleo and 21DSD friendly, which is definitely a perk for some, I recommend it to anyone looking for a good breakfast sausage recipe.  While it's obviously wonderful for breakfast, I really enjoy it anytime of day (hence why I always make a big batch to have leftovers).  I particularly enjoy it served with a side of mashed cauliflower and steamed broccoli for lunch or dinner.

If you've never tried making your own breakfast sausage, you're really missing out!  This recipe couldn't be any easier to throw together and you'll be in full control of all the ingredients you add: no nasty fillers or preservatives.

Green Apple Breakfast Sausage
adapted from The 21-Day Sugar Detox by Diane Sanfilippo
serves 4

1 lb. ground pork, chicken, or turkey
1/2 Granny Smith apple, peeled and diced into 1/4" cubes
1/2 teaspoon sea salt
1 1/4 teaspoon fennel seeds (I use whole, ground works too)
1 1/4 teaspoon ground sage
1 1/4 teaspoon granulated garlic
1 1/4 teaspoon onion powder
1/8 teaspoon white pepper (or 1/2 teaspoon black pepper)
1 teaspoon dried parsley
1 tablespoon ghee, or olive oil

In a large bowl, combine the ground meat, diced apple, and spices.  Mix with clean hands until the spices and apples are evenly distributed.  Divide the mixture into 8-12 even sized patties (I use a large cookie scoop to make portioning the mixture easier) and set aside.

Heat a large nonstick skillet over medium heat.  Once hot, melt the ghee and place the patties in the pan in batches (do not overcrowd them).  Cook for 5-7 minutes per side until browned and a thermometer registers 165° when placed in the middle of each patty.


*This post contains affiliate links.

Monday, January 19, 2015

Paleo Chunky Sweet Potato Chili


Long time no read, eh?  I'm hoping 2015 is the year I finally find my blogging groove.  I've gone through stages of blogging whenever the mood strikes to trying to post a consistent 3-5 times as week.  I think I've come to terms that a modest posting schedule is more manageable for me right now.  So, starting today, I'm rolling out one new post every Monday morning!

Today I wanted to share one of my favorite recipes I've found since I first started exploring the Paleo diet last winter.  This Paleo Chunky Sweet Potato Chili is a recipe I adapted from Tastes of Lizzy T's and it is a big favorite around here.  Even my husband, who formerly attested that he hated any and all chili, enjoys it!  I took the original recipe and tweaked it a bit, mainly substituting beef stew meat for the ground beef to give it a hearty, chunkier consistency.  There is something so incredibly satisfying about a bowl of warm, (modestly) spicy, slightly sweet, chunky chili--especially this time of year.

This recipe is "Paleo" in that it doesn't contain any grains, legumes, dairy, etc.  You won't find any beans in this recipe, instead they've been replaced with vibrant sweet potato which pairs so beautifully with the warm spices.  This is very much a cross between a traditional chili and a beef stew and it's incredible.  It's so good, in fact, that I think it would be the perfect dish for a casual fall/winter dinner party.  It's incredibly rich and bold in flavor; the flavors are familiar yet unique enough to be memorable.  Even if you're not usually fond of chili, I implore you to give this recipe a try!

The recipe, as written, makes a ton (again, great for a dinner party).  It tastes incredible the next day (and the next) and reheats well, so I definitely recommend making the entire batch; however, you could certainly halve the recipe if you wish.  With all the cold weather we still have ahead, you'll be thankful you found this recipe!


Paleo Chunky Sweet Potato Chili
adapted from Taste of Lizzy T's
serves 8-10

1 tablespoon ghee (you could substitute coconut or olive oil)
2 lbs. beef stew meat
1 red onion, chopped
2 teaspoons minced garlic
1 tablespoon tomato paste
29.5 oz. can tomato sauce
14.5 oz. can petite diced tomatoes
3 cups beef stock
2 bay leaves
½ teaspoon dried thyme
2 teaspoons salt
1 ½ teaspoons black pepper
2-3 tablespoons chili powder, more or less to taste
1/8 teaspoon oregano
1/8 teaspoon red pepper flakes
5 small sweet potatoes, peeled and cubed

Preheat oven to 350°.

Heat a large Dutch oven over medium-high heat.  Add the ghee or oil and brown the meat in two-three batches; set aside.  Turn the heat down to medium and add the onion and garlic to the pan; cook for 3-5 minutes, or until the onions are translucent.  Next add the tomato paste, and cook for 1 minute more, stirring constantly.  Return the meat to the pot and add the remaining ingredients, except the potatoes, mix well and bring to a boil, stirring occasionally.

Cover and cook in the preheated oven for 1 1/2 - 2 hours.  Add the potatoes and cook for an additional 45-60 minutes, until the potatoes are fork tender.

Slow Cooker Option:  Heat a large pan over medium-high heat.  Add the ghee or oil and brown the meat in two-three batches; set aside.  Turn the heat down to medium and add the onion and garlic, cook for 3-5 minutes, or until the onions are translucent.  Next add the tomato paste, and cook for 1 minute more, stirring constantly.  Transfer the meat, onion mixture, and all the remaining ingredients to a 6-7 quart slow cooker.  Cook on low for 6-8 hours or on high for 4-5 hours, until the meat and potatoes are tender.

*This post contains an affiliate link.

Friday, November 28, 2014

Holiday 2014 Etsy Sale


In honor of Black Friday, Small Business Saturday, and Cyber Monday, I'm offering a huge sale in my Etsy shop now through midnight (Eastern Standard Time) on Monday, December 1st!

Enter the coupon code 'HOLIDAY2014' during Etsy checkout to save 30% on all orders!

All orders come packaged in a kraft colored cotton-filled jewelry box, tied with a white satin bow, perfect for gifting!
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