Well since my last post a few days ago I have either been on my computer, or phone, searching, and searching, and searching. If I am going to go for this with all my heart then I am determined to get it right this time. As I had mentioned in one of my earlier posts, my faithfulness to my GF diet has really gone by the wayside.Thank God my faithfulness to the Lord is still going strong. Not only do I have to pick and choose for a GF diet, but also for kidney issues as well. Its a balancing act to be sure : (
I have had many ups and downs recently. There has been sickness in my family. Family ties have been tested, along with financial testings as well. I guess I have been putting these other problems before my own personal health. Needless to say...I am sick and tired of being sick and tired!
Not only will I be getting back on a GF diet but I will also be trying new GF flour blends to eliminate any grains, flours, or starches that come from the grass family as well. Seems I also have a grass allergy from what I can vaguely recall. Mmmmmmmm...So since most of the flours and starches I have been using these past years are in the grass family, it is now back to "The drawing board" as my husband would say. I will be asking my Doctor to run a new series of allergy tests since it's been many years since my last testings. Then possibly more adjustments will have to be made, but at least I will have a better starting point.
So with that said, I would like to share a favorite recipe with you that doesn't call for any flour or starches at all. It is a recipe for a handy spice, and will be one I think you will enjoy having on hand. It is a GF recipe without a lot of fuss, but truly makes the best homemade sausages ever! I don't know about you, but I am tired of paying such high prices for breakfast meats at the grocery store. Reading labels and knowing that the extra additives are not what I personally want to put into my body.
This homemade spice blend makes a big batch, and you only use 4 1/2 to 5 teaspoons per pound of meat. If you think it might make too much for your family to make at once, just cut the recipe in half. It stores well with all your other spices, so either way its a win, win...Did I mention homemade, so it's not filled with all those extra fillers n additives...
Homemade sausage seasoning:
1/3 cup seasalt (use real salt here, helps in curing)
1 T ground mace
1/4 cup ground rosemary
1/4 cup ground sage
2 T ground thyme
6 T garlic powder
1 1/2 teas cinnamon
1/2 cup date sugar OR coconut sugar
Put all ingredients in a jar or sealed container and shake well. Use 4 1/2 to 5 teaspoons for each pound of fatty pasteurized pork or lamb. ( you can try ground hamburger or turkey here but I can't guarantee the results as I have never tried either personally) Mix well into the meat and refrigerate. It taste better after a few days of curing in the refrigerator, but can be used right away if desired.
Note * The sugar content comes out to about 5 grams per pound of meat.
Make into patties and cook in a skillet over low/medium heat until browned and cooked through. Taste great with eggs and a small side of fruit.
I hope you enjoy.
Sharon
3 John 1:2
Beloved, I pray that all may go well with you and that you may be in good health, as it goes well with your soul.
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