Gluten-Free Maple Apple Breakfast Sausage- and things I lost in the fall

Stems by Karina Allrich


Truth is often messy. It's complicated. Hard to blog about. Because truth- the whole of it- doesn't always dovetail into a post about rhubarb or biscuit dough. It isn't shiny and pastel sprinkled or predigested for your consumption. What I'm feeling lately is raw and no doubt undercooked, and I'm not even sure I understand it. So, what, exactly, is it?

Things I lost in the fall.

Besides the ability to straddle, to jog up the patio steps, to sway to Iris Dement while stirring onions, to heft groceries from the back seat, lug heavy Mexican chairs over into the sun, to reach the top edge of a five-foot canvas and lay down a swath of color, walk back, step forward, add more paint, back up, mix color (do this for hours). Or even just sit on the floor. Cross my legs. Curl up in a chair with a book.

To stand for more than ten minutes without assistance (in other words, cane).

But it's more than these things, even. More than the physical struggle back to a modified semblance of wholeness. It's the acidic sensation of sliding backwards in time, losing ground you worked so hard to get to, to claim as your own. The foothold that didn't come easy to a questioning hyper-vigilant child. A cultivated center of pure confidence. The belief in I am here. Entitlement.

The right to take up floorspace and wall space, to carve out time, spend money on materials. Make mistakes, explore, discover. Play. To start over somewhere new and unfamiliar. The right to disappoint someone else. To confuse them. To place someone else's needs next to your own- instead of in front of your own.

More was broken than a hip.

And ten months later, I am still mending. Not just knitting marrow and stretching fifty-year old muscles that knot and resist. There are invisibles I have lost.

And I am no longer bold enough, or naive enough, to simply assume I'll get them back.
 



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Gluten free breakfast sausage recipe with apples
Gluten-free apple sausage patties for breakfast. Easy.


Got a hankerin' for breakfast sausage but your food allergies hold you back? Me too, Babycakes. Looking at those labels can be downright scary. Spices? Well, um, which spices, exactly, are we talking about? Fennel is doable. But mustard? The price I pay is too high. Natural flavors? Don't get me started. 1-800 inquiries usually lead to an indifferent audible sniff followed closely by: "It's proprietary." [Translation? Take a hike, we don't have to tell you bubkis.]

But I have good news.

Making your own sausage isn't hard. If I can do it so can you. You don't even have to run out and get some crazy-fangled sausage stuffer. Unless you really, really want to Sweetcakes. Do like I do.

Make patties instead.



Gluten free homemade sausage patty recipe - so easy
Delicious and easy gluten-free sausage patties.

Maple Apple Breakfast Sausage Recipe

I used a blend of organic antibiotic-free ground turkey and pork for my ground meat blend. The apple and maple gives these sausages an old fashioned, homey breakfast flavor.

Ingredients:

1 pound ground organic turkey
1 pound ground organic pork 
1 large apple, peeled, cored and diced very fine
2 tablespoons finely minced sweet onion
3 tablespoons pure maple syrup- the good stuff
1-2 teaspoons fennel seed, to taste
1 teaspoon ground sage
1/2 teaspoon nutmeg
Sea salt and black pepper, to taste

Instructions:

Mix all of the ingredients in a large bowl till blended; and form 15 balls with the mixture. Pat into patties.

Fry the patties in a skillet (I used my trusty well seasoned iron skillet) on each side, until golden brown on both sides and done in the middle. Depending upon the thickness of the sausage and the heat of your pan this can take anywhere from 12 to 15 minutes.

Drain on paper towels. Serve immediately with your favorite egg dish, waffles, pancakes- you name it.

Store leftover sausages- when completely cool- by bagging and freezing them in a freezer bag or freezer storage container.

Makes about 15 sausage patties. Not too big. Not too small. Just right.


Recipe Source: glutenfreegoddess.blogspot.com

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27 comments:

Bloggin' Fool said...

Oh, Karina, you goddess . . . this sausage-missing ex-pat loves you for this!

Every sausage here in the UK seems to have gluten, but worse yet, they don't have proper American breakfast sausage! Forget Italian sausage . . . I miss that more than you can imagine. (Now there's a GF/CF/etc recipe I'd love. I don't eat much sausage, but do want it from time to time.)

YES!!!

Susan from Food Blogga said...

You have the ability to make even breakfast sausage healthy. You get a big hug for that one.:)

Gaile said...

Fantastic post Karina! I would bet a google search could even turn up an italian sausage recipe for 'Bloggin Fool to try to adapt now. Thanks for showing us all it can be done! :)

Karina said...

Bloggin' Fool and Gaile- Glad you appreciate sausage. All you'd need to do to make this recipe into an Italian sausage is:

Skip apple; replace with 3 cloves garlic, minced

Skip maple syrup; replace with white wine or broth

Keep fennel; add dried basil, oregano and rosemary about a 1/2 teaspoon each

You could also make it *spicy* with hot red pepper flakes, if you like hot Italian sausage.

Anyone else have some ideas?

Karina

Cindy said...

You read my mind! I keep perusing the "sausage" isle and finding lurking gluten/dairy/scary other stuff. One question: how do you keep these from becoming mini burgers? I feel like mine would just become mini burgers, its frustrating. I made mini bison burgers before, and they were "sausage-ish," but not that real homestyle sausage we all used to chomp before going gf. I'll give it another shot, thanks for the info!

Kalyn said...

Great post. The sausage sounds just delicious. I don't have food allergies, but I do feel very suspicious about the ingredients in lots of varieties of sausage.

Anonymous said...

Hi, I read this on your blog "Don't get me started. 1-800 inquiries usually lead to an indifferent audible sniff followed closely by: "It's proprietary." Translation? F*ck off, we don't have to tell you sh*t" and I thought maybe someone hacked your blog???

Karina said...

Cindy- I think it's all in the seasoning. Adding apple, maple syrup, and sweet sausage seasonings- along with keeping the patties small- makes it less of a burger. Although it will be denser than any commercial product- because there's NO mystery filler and less fat!

Kalyn- Thanks! You're smart to be suspicious! ;)

Anon- Hell no. I sometimes get a little more *colorful*. ;)

Karina

Tartelette said...

I should know better than read your site with my husband next to me...all I heard for the past 10 minutes was "oh you should make that..." Yesssssss we love you even though I read more than I comment, thank goodness it is never too late to make a NY's resolution!! A few months ago I ordered a couple of your tees for my mom who is gf and she loves them!

Karen said...

this would be good with italian seasonings and some sweet red italian peppers. I'm going to the store in the morning...it's a 85 mile drive but worth it for sausage.

Amy Sherman said...

I made a similar apple sausage patty only with ground chicken. I used applesauce instead of fresh apple and some bread crumbs for texture. So easy and so good!

Erin said...

I am totally going to make these!

Allergic Girl said...

oh my snaussage me right now!
thanks k!

Ginametrical said...

Karina! You are a Goddess for sure :) New to your blog and I tried these today... they are amazing! So delicious, I can't believe that I made them and neither can my ever so supportive boyfriend. (I am clueless in the kitchen)

I am looking forward to trying more recipes as a newcomer to the GF/CF community.

Thanks a million ~ Ginametrical

PaniniKathy said...

You've convinced me! I'd love to give this a try - something about knowing exactly what's in my breakfast sausage is highly appealing to me. :-)

Allie said...

YUM. Sounds amazing!! I love sausage -- never tried Buffalo before, but I've heard it's very good for you. Thanks!

Charm said...

My husband didn't dice the apples small enough so it was a bit weird to have apple chunks but over all tasted real good.

I ran out of maple syrup so I just subbed 1 T molasses and 1 T brown sugar.

Thanks for the recipe!!

Karina said...

Helen- How sweet! I love that your husband has such good taste. ;)

Karen- Italian seasonings would be delicious. Crumble leftovers in lasagna.

Amy- Thanks for the short-cut idea- applesauce. Whodah thunkit!?

Erin- Yay.

Allergic Girl- How's New York?

Aw, Ginametrical- You made my night, Darlin'.

PaniniKathy- Yeah- I'd like to see what you could do with these babies. Homemade sausage panini?

Allie- Surprisingly buffalo has Omega fats, like salmon. Grass fed is the key.

Charm- My pleasure. Next time dice the apples very fine. Or process them.

Thanks, everyone!

Karina

Gluten free Kay said...

I, too, have gone blind reading the labels on sausage packages. I gave up. This easy recipe is just what I needed! I think a little sausage would spark up my gumbo.

My only previous sausage-making experience was a Cajun boudin project 20 years ago. I used my grandma's meat grinder and the process took up my entire kitchen. It was worth it! I'll try again.

Paula said...

I love sausage, but am very suspicious of the vague labels. This recipe sounds wonderful. I've not cooked with buffalo before, but see it at the market often. Now I have a recipe to give it a try!

Anonymous said...

Ok, this is my first time here. I was searching for a good sausage recipe and decided yours looked edible. Prepared it, froze the extras and just finished off the three I put to the side for test-tasting. These are divine! Girls who are looking at this recipe, don't change a thing. It's just right. I can't wait to share with company.

The Gluten-free 'Dish' said...

Karina, thank you for this recipe. My husband made this today and it was the best sausage I have ever had! He used ground turkey in place of the pork and because of our allergies he left out the cinnamon and used a little sage. It was wonderful, even cold. Thank you so much for sharing and giving. Be blessed.

KeithW said...

These look great Katrina! Coincidentally, a couple of weeks ago I had a hankering for some REAL sausage and came up with a breakfast sausage using 'good' pork and pastured beef that were fabulous. I tried stuffing them in mushrooms, porcini if you like, small are good too, and baking for about 20 min. @ 400 F. Delicious for breakfast!
Now back to the buckwheat cookies! Thanks!

Cat said...

Karina, do you think pear would work for this? My daughter is allergic to apples (go figure). These look great though!

Karina Allrich said...

Thanks to all for the great feedback and inspiration. Can't wait to try some of your ideas!

Cat- I would just leave out the apple. I think pear might get too mushy.

~M said...

These look phenomenal. I love that they freeze for quick protein snacks! Do you think these would work 100% ground chicken? Or would 100% ground turkey be better? I recently had store-bought maple-apple chicken sausage links that were fabulous and gf, but I'd like to make a kosher version for my own kitchen.

Anonymous said...

I made these using chicken instead of the pork. WOW!! These were great and my boys who won't eat any sausage except the expensive stuff from the box love them!!!! I am so happy with this recipe that I am actually leaving a comment-- my first. Wow, again. I will never be without these in the freezer.

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