Smoky Sausage

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Smoky Sausage

Gluten free, Lactose free, FODMAP friendly

Prep time: several hours or overnight

Yield: about 1/2 pound

I love a campfire, a fire in the fireplace, and just about anything smoky-flavored. Here’s a sausage that’s good crumbled over a gluten free pizza or in scrambled eggs, or browned as breakfast meat patties.

Ingredients

  • ½ lb ground bison, beef, venison, or other digestible meat
  • ¼ tsp each of sage, sweet marjoram, and thyme
  • ¼ tsp ground black pepper (more, if you like hot and spicy sausage)
  • ¾ tsp Liquid Smoke, more or less as you prefer*
  • 2 tsp olive oil, or more if meat is very lean
  • 1 tsp kosher salt

Instructions

  1. Re-grind meat in food processor.
  2. Place ground meat in a bowl with all other ingredients. Smoosh it together with clean hands or a hefty spoon.
  3. Pack it down in the bowl, cover close to the meat with wax paper or plastic wrap, and refrigerate several hours or overnight to blend the flavors.
  4. Form into 1-oz. blobs or 2-oz. patties, or crumble into a heavy frying pan. Add olive oil if necessary. Sauté until brown.

 

Cooking for One:

These freeze well after cooking.

*Don’t taste raw sausage. If you’d like to adjust the spices, try cooking a small sample. Still, the flavors won’t fully blend until the sausage has been refrigerated for several hours. Overnight is ideal.

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