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Homemade Beef Sausage from Nourishing Traditions

Home » GAPS Diet » GAPS Recipes » breakfast » Homemade Beef Sausage from Nourishing Traditions
Beef breakfast sausage - gluten free grain free GAPS and SCD

We eat breakfast-for-dinner pretty often.  I finally tried making beef sausage because it was a breakfast-kind-of-night and I had some beef thawed in the fridge.  I used 2 lbs of beef at first and the recipe on page 364 of Nourishing Traditions for Spicy Lamb Sausage, minus the sundried tomatoes and pepper (that I didn’t have) and bread crumbs (not on GAPS).

The first time I did it, I chilled in logs the way she recommends and then sliced it into patties. Since then I’ve become lazy and just formed patties with my hands and fried them right away.  I found the Nourishing Traditions recipe to be a little salty, so I’ve cut back on the salt as well.  And I’ve lazily condensed the recipe to something like this:

Easy Homemade Beef Sausage Recipe

3 lbs of ground beef (buy grassfed organic beef here)
1-2 onions, chopped finely
1/2 teaspoon of a few different sweetish spices (cinnamon, allspice, nutmeg, ginger etc) (buy organic sustainable herbs and spices here)
1 teaspoon cayenne pepper
1 teaspoon each of all the savory spices I have in the cabinet (cumin, coriander, ground pepper, sage, oregano, etc)
2 teaspoons sea salt (buy healthy sea salt here)
1 tablespoon basil (we like basil)
2 eggs (optional)

And then I mix it all with the triangle-shaped paddle attachment for my kitchenaid mixer.  This makes the sausage tougher, which I think is just fine because they stay together better that way. If you don’t want it tough, you can mix it all together with a fork.  Shape into patties and fry in coconut oil on med to med-high until no longer pink in the center.

I love making homemade versions of things that I’ve only had as packaged food. They taste better and it’s empowering once you figure out how to do something that seemed so complicated at first!  I don’t know a whole lot about spices beyond sea salt, fresh ground pepper, and basil, so this is a new step for me.

I’ll tuck the sausage into sandwiches, crumble onto homemade pizza, and just eat as the meat portion of a meal.

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About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

She helps other families achieve health in simple steps through healing their gut with the GAPS Diet and helps them stock their freezer for busy days with the Allergy-Friendly Afternoon Freezer Cooking Class.

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Reader Interactions

Comments

  1. melissa daams

    June 28, 2011 at 10:06 am

    so, i tried this recipe out today… i used a tad bit less than 3 pounds – about 1.12 kilo – i left out all spice and sage b/c i don’t have any, but i used all your other recommendations and it was really good. i went ahead and rolled it into 3 logs in parchment paper and froze in for future use – in which i will slice up into patty form… but i left a tad bit out to fry immediately and taste and it was good! thanks!

    i’m going to use it for dinner tomorrow night -we are gonna do “breakfast” for dinner, too – i’m also going to try the celeriac hashbrowns… i’ll let you know how it turns out!

    Reply
  2. Michelle Dunch

    September 24, 2019 at 7:21 pm

    Thanks for the recipe. I haven’t tried it yet but it looks good and I appreciate the idea and the effort you put into it and I intend to try it. I like that you mentioned not knowing that much about spices because I often feel intimidated by experimenting with spices on my own even though I’m in my late 40s and have been cooking for at least 3 decades. It’s good to know I’m not the only one. I appreciate your honesty and it’s good to know that you had to experiment and take a risk with it and that it came out well. I like your emails and even your YouTube videos. Thanks for sharing your experience. Best wishes.

    Reply

Trackbacks

  1. Spicy Sausage, Blue Cheese, and Butternut Squash Mini Pizzas | Health, Home, & Happiness says:
    December 15, 2010 at 9:18 am

    […] large butternut squash 1 cup spicy sausage, crumbled and browned 1 cup Monterey jack cheese, shredded Coconut oil for the […]

    Reply
  2. Celery Root Hashbrowns | Health, Home, & Happiness says:
    April 2, 2011 at 9:28 pm

    […] These go great with eggs or homemade sausage. […]

    Reply
  3. The Cheapskate Cook » Using Lentils to Stretch Meat (Recipe: Sausage Stuffed Acorn Squash) says:
    November 18, 2011 at 11:22 am

    […] dish. You can use almost any kind of ground sausage, (if you don’t have sausage, I use Cara’s recipe for spicing up plain ground meat into sausage), a variety of cheeses, and I’m sure changing the […]

    Reply
  4. The Cheapskate Cook » Spicy Butternut Squash Pizza says:
    December 8, 2011 at 9:56 am

    […] cup sausage, crumbled and browned (I use Cara’s sausage recipe when I only have ground beef) (to stretch the sausage, you can replace half of it with cooked […]

    Reply
  5. Breakfast Love From Crockpot Betty!!! « The Mommypotamus says:
    February 3, 2012 at 9:32 am

    […] make this recipe budget-friendly try substituting this easy homemade spicy sausage recipe and making your own coconut milk. Use can use the leftover shreds to make coconut flour and have […]

    Reply
  6. On the Menu: Suspiciously Similar » The Cheapskate Cook says:
    February 19, 2012 at 6:35 pm

    […] Grain Waffles, Homemade Beef Sausage & Orange Juice (our weekend morning […]

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  7. Easy Sausage & Summer Squash Frittata with 4-ingredient breakfast sausage | Health, Home, & Happiness (tm) says:
    August 31, 2014 at 11:15 am

    […] processor7 eggs1 cup Four-Ingredient Breakfast Sausage, browned and crumbled (recipe below or try Cara’s recipe)Sea salt and pepper, to tasteOptional Garnish:SalsaGreen onion, choppedShredded cheeseStrained […]

    Reply
  8. Easy Pepperoni Pizza Chili (GAPS and Paleo) | Health, Home, & Happiness says:
    November 11, 2016 at 7:13 am

    […] 1 pound beef sausage (recipe here) […]

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    November 21, 2018 at 8:50 am

    […] Beef Breakfast Sausage […]

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  10. Slow Cooker Breakfast Recipes says:
    December 13, 2018 at 9:12 pm

    […] Oh yeah, this one looks UH-mazing! Betty is making this for us next week except she’s going to sub these pickled peppers for the canned green chilis (we can’t find any that don’t have BPA) and bacon for sausage. (Pssst! Want bacon without all the additives? Try making your own with this recipe!) Or to make this casserole more budget-friendly you can substitute this easy homemade spicy sausage recipe. […]

    Reply

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