Creating recipes allows me to use nourishing, gut friendly ingredients our family can enjoy without worrying if we will have a reaction to it. Reactions can range from severe rashes, debilitating bloating, loss of energy, rosy checks and eczema. Symptoms range from mild to severe depending on the person in our family. Even within our family of six what each of our bodies tolerates is a one size fits all.
Sausage is savory, protein packed and can be used in a variety of meals. With minimal breakfast options it is a great morning protein for Mark. I originally tried this recipe with a mixture of beef and turkey, then we learned that one of Mark’s big sensitivities is to beef. We had to throw out the cow with the dairy milk. We may eventually experiment mixing it with buffalo, venison or another gamey meat. Right now we’re sticking to turkey.
This recipe is great for meatballs and pairs well with spaghetti squash. You can make patties up ahead of time, place between wax paper and freeze for quick meals. Sautéed with veggies it is delicious in romaine hearts. There are many savory options.
As I am creating recipes I don’t usually measure, it wasn’t until my sister Emily got frustrated with me I started to try to mentally estimate how much I was using. Please know as you are reading my recipes they are to the taste our family loves and since your family is different you may need to take out, out or vary amounts.
1 lb. ground meat (turkey, beef, pork, etc.)
Handful of dry sage
Handful of Himalayan salt
Generous amount of maple syrup
In a medium bowl combine meat, sage, salt and maple syrup by hand or with your favorite kitchen utensil. You can use the the mixture immediately, but the flavors do set in better after setting in the fridge for a bit. Although if you need a low histamine diet, it needs to be cooked or frozen.