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I had a really scary encounter with salt
recently: A
Salt on the Body and Salt
Explained. I was really bugged, because I like the food that my chicken
farmer produces, but I wasn’t about to overdose again on the salt that her food
processor uses. I wanted sausage to use in a beans and rice dish, and then it
occurred to me that I could MAKE MY OWN! There’s a novel idea. I used to work
in a neighborhood meat market and deli and watched them make the sausage, but
it was foreign for me to think about making my own.
I turned to Sally Fallon’s Nourishing
Traditions for a recipe, and it was great! For the next batch I will experiment
with the seasonings.
Turkey Breakfast Sausage
1 pound ground turkey (which I purchased from
my chicken farmer)
1 small onion, peeled and finely chopped
¼ tsp each cumin, marjoram, pepper, nutmeg,
oregano, cayenne pepper and ginger
½ tsp each dried basil, thyme, sage
2 tsp sea salt (the real stuff – see previous
posts)
2 T almond flour (Sally uses whole grain
bread crumbs, but we try to avoid bread)
1 egg, lightly beaten
2 T butter
Mix all ingredients and chill well. Form into
little patties and sauté in butter.
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This reminds me of a Russian dish called "cotleta" ("cutlet") that is a staple. Instead of almond flour, that recipe has white bread soaked in milk, and just black pepper for spices.
For a variation, you can add about a cup of finely chopped or, better, processed cabbage or carrot to the mix.
Posted by: Maria Droujkova | August 16, 2009 at 03:26 PM