By Sueson Vess

Homemade Gluten-Free Breakfast Sausage

MAKES 12 TO 15 PATTIES

Making your own sausage creates the flexibility to use fresh meat and seasonings of your choice. Plus, you avoid the artificial ingredients, preservatives and additives often seen in commercial brands. Adding dried or fresh fruit lends a hint of natural sweetness. This recipe is ideal for those who are following a rotation diet; make several batches, each with a different meat, and freeze it raw or precooked until ready to use.

1 pound ground dark turkey (or chicken, pork, beef
    or a combination)
1½ teaspoons marjoram or ½ teaspoon rubbed sage
½ teaspoon thyme
½ teaspoon salt
½ teaspoon white pepper
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground fennel seeds
⅛ teaspoon cayenne pepper, to taste
1 small pear or apple, cored and finely diced, optional (may leave skin on)
2 tablespoons dried cranberries or cherries, chopped, optional
- Olive oil, grape seed oil or coconut oil, for sautéing

1. In a large bowl, combine all ingredients until well blended.

2. Form mixture into 12 to 15 small patties with well-oiled hands.

3. Sauté patties in a large skillet over medium/medium-low heat with a small amount of oil for 2 to 3 minutes per side or until cooked through. Serve hot. May be cooked and frozen for later use.

Each serving contains 65 calories, 3g total fat, 1g saturated fat, 0g trans fat, 24mg cholesterol, 3g carbohydrate, 106mg sodium, 1g fiber, 5g protein.

TIP To save steps, use 1 tablespoon Penzey’s Breakfast/Pork Sausage Seasoning or Bavarian Style Seasoning (penzeys.com) in place of the nine individual spices.

This recipe is reprinted with permission from Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats), by Sueson Vess. Click here to purchase.