Anyone who knows me knows that for most of my life I have lived a pretty healthy lifestyle. I have spent the better part of the last 20 years studying nutrition, I have always enjoyed participating in sports and outdoor recreation and in addition to participating I have also taught or coached a number of different sports or types of fitness. Most of my friends are healthy and active, but for the most part I have been on a solo journey. It wasn’t until meeting my now husband that I really had a true partner in crime! In fact when I started dating my husband my mother said to me: “oh thank goodness a man who can actually keep up with you!” Well, my wonderful husband has done far more than “keep up” with me over the years: he has challenged and inspired me to new levels! And I love him more and more for that every day! But this January my realm of healthy family is growing and I couldn’t be more excited! (NO, I am not pregnant again) This month we got together with a group of friends to do our own “Clean Eating Challenge” and there are 10 of us involved! Like most we were all feeling the after effects of holiday consumption and needed some motivation to get back to a healthy place. Typically it is just me struggling to battle my sugar demon alone, so I can not even begin to tell you how exciting it is to have this group of friends on this journey along with me! So with that said, world wide web you can now benefit from the journey my friends and I are on, as I know that after bringing friends down this path, I HAVE to share at least a few Paleo recipes…Today is one of my favorites! Paleo Sausage!!!
Sausage: Grain Free, Dairy Free & No refined Sugar
1 lb. Ground Meat (Beef, Pork, Turkey or even combo of all!)
1 tsp. Celtic Sea Salt
1 tsp. Sage
1 tsp. Thyme
1 tsp. Paprika
1 Tsp Fennel Seeds
1 tsp. Black Pepper
1/2 tsp. Cayenne Pepper
1/2 tsp. Nutmeg
1-2 Cloves Finely Chopped Garlic
- Mix all of the spices together in a bowl.
- Then add spice mixture & garlic to ground meat and mix together with your hands.
- For mini-sausage balls, roll into 24 balls and place each one in mini-muffin tin. Bake at 350°F for about 22-22 minutes or until no longer pink in the center.
- For sausage patties, form into 12 equal size patties. Then pan fry in cast iron skillet, on medium-high heat, 3-4 minutes per side or until no longer pink in the center.
For Breakfast, the patties goes well served on top of spinach leaves & sliced tomatoes with an egg over easy served on top.
For lunch, mini sausage balls taste great served on a bed of mixed greens (maybe an arugula & spinach mix!) with chopped tomatoes and avocado or even a homemade guacamole.
For Dinner, mini sausage balls or sausage patties broken up into crumbles and served with carmelized onions, sautéed broccoli rabe & garlic in a bowl of roasted spaghetti squash.
I find it best with recipes like this to double the recipe so I can make more than 1 meal…