CAVEMAN SAUSAGE™

(Or Neil’s homage to Jimmy Dean®)

Our family was raised on Jimmy Dean Sausage®. But sausages in Australia are very different than patty-style we grew up with in the South (yes, I was born in Louisiana). Here in Oz, they are sorta hotdog-shaped goodies.

I’ve been making variations of this since my bodybuilding days in Denver and San Francisco. And it always gets a thumbs up!

Substitutes: Use ground turkey or chook breast instead of pork. These meats are very lean, so you may want to add a bit of macadamia nut oil for moistness.

INGREDIENTS

1-2 Tbl Coconut oil
500g Pork mince
1 Egg
1/4+ tsp Chili (chipotle, my personal fav)
1/4 tsp Black pepper, ground
1/2 Tbl Sage
1-2 Cloves Garlic, minced
1/4 C Coconut flour
Salt, pinch

PREPARATION

Heat 1/2 of the oil in pan.
Form patties loosely with a couple forks, rather than creating compact balls and pressing them into the pan. You will get a moister inside to the sausage with a little crispy coating on the outside. And they look more ‘rustic’…definitely a paleo feature.
After cooking 1/2 the batch, add the remaining oil and finish off the frying.
Serve with eggs and fresh avocado, pancakes, on pizza…skies the limit! I use a variety as the base for my TURKEY SAUSAGE STUFFING™.
 Serves 4

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