To my readers on Facebook who were expecting this recipe earlier today, my apologies. An impromptu date with my husband took priority, although I am excited to be able to get this recipe to you tonight.
I first created this sausage back when I did my first Whole30 and needed something that was quick yet nutritional, easy to put together yet delicious, and would last all week long.
Because my initial recipe included both eggs and nightshades, I have adjusted and played with this recipe until it met the needs of an autoimmune protocol while still meeting all of the requirements above.
If your system does not allow for seed-based seasonings, I can tell you this recipe is positively delicious without the caraway or fennel; even so, I still prefer the licorice and floral undertones these seasonings offer and didn’t want to leave these out for those who can have them.
This recipe also works well with most any type of ground meat. While, because of ease of access and affordability thanks to my local rancher, I typically pair it with grass-fed beef; this recipe is also delicious with ground pork, lamb, chicken or turkey. Most often I sub ½ pound ground meat for an equal amount of organ meat. Kidney or heart seem to work well, liver is a bit overpowering to us although it is worth playing in that direction if your family enjoys liver.
A great solution for egg-free breakfasts, a delicious addition to most any dinner and a great substitute for the traditional meatball recipe, I hope you enjoy this sausage as much as we do!
xoxo
Ingredients
- 2 lbs ground meat (as high-quality as you can afford, any combination of beef, pork, turkey, organ, etc).
- 1 large onion (red or white)
- 1 apple, cored and sliced
- 2 Tbs dried sage
- 2 Tbs caraway seeds*
- 1 Tbs fennel seeds*
- 1 Tbs granulated garlic
- 1 Tbs morjam
- ½ Tbs allspice
- 2 tsp sea salt
- 2 tsp pepper
Instructions
- Preheat oven to 400f.
- Place ground meat in large mixing bowl, set aside. Using food processor or blender, puree remaining ingredients until approximately the same texture as baby food. Add spice mixture to ground meat and mix thoroughly.
- Using your hands, shape the meatballs into golf-ball sized rounds, placing each, evenly spaced, on a parchment lined cookie sheet.
- Bake for 15-20 minutes or until sausage is cooked through. Serve warm. Store remaining sausage patties in the refrigerator for 8-10 days or freeze for up to six months.
- Makes 2 pounds
- *Omit caraway and fennel if your autoimmune protocol does not allow for seed based seasonings
I’m going to be making this recipe with ground venison, Sunny. Will make it soon and report back! 🙂
Thanks, dear!
Shirley
mmmmm, I love venison in just about everything! I look forward to your report. xoxo
I think the gods of Paleo are speaking to me. I’ve been considering this diet and now here is yet another recipe calling out to me! I am certainly going to try out this recipe. I’m not a fan of wheat and my son is allergic to dairy amongst other items and this recipe seems to fit our needs. Thanks for sharing.
🙂 Less than 1 year after being diagnosed with celiac disease, I became engulfed in learning more about the Paleo lifestyle. Gluten-free cooking often requires multiple types of flour mixed in certain ratios to achieve the perfect substitute for gluten-based foods. My first insight into Paleo eating came from Elana’s Pantry and her easy to follow almond flour recipes. Because everything is naturally gluten and dairy free, it made sense for us to make the transition. I have lost quite a bit of the weight gained after going gluten-free (I needed to put on some, just not as much as I did), my family is healthier overall and life is simpler following a whole-foods way of life.
I hope you enjoy this sausage! It is my favorite recipe on or off the whole-30. I don’t even bother with store bought sausages any more because this is so easy to make!
Please let me know if you have any questions regarding this or Paleo eating in general. I’m here to help! xoxo
What are the asterisks by the caraway & fennel seeds for? I was looking for some kind of footnote…but don’t see one? Just curious. 🙂
Shari,
Those two ingredients are officially optional. I mention it earlier in the post but need to make the memo in the recipe as well, thanks for the catch!
xoxo
I used fresh fennel stems also from Bountiful Baskets as a substitute for the seeds. Didn’t have marjoram and didn’t use allspice because I may be sensitive to it. Still wonderful! Left fruit and veggies roughly chopped for some amazing juicy texture.