Recently I asked some close friends who follow this blog to describe it in three words. I got a lot of great answers:
- Delicious, Uncomplicated, Comprehensive
- Fresh, Easy, Innovative
- Meat, Clean, Natural
- Creative, Fun, Yummy
- Funny, Healthy, Sporty
Wait a second. “Meat?”
That one made me laugh out loud. I mean, yes, I include meat in a lot of my recipes, but it never occurred to me that that would be a key word to describe the site.
At first I got so down on myself. Paleo already has a tendency to be misconstrued as being meat-heavy (when in reality, its smaller amounts of protein surrounded by lots of veggies and fruits), and I was so crest-fallen: I try to make sure that I use lots of veggies, include vegan and vegetarian dishes once in awhile, and keep everything fairly balanced. What if other people that I didn’t know personally were looking at my site and leaving it because all they saw was “Meat?”
But then I thought about it a bit harder. I DO like meat. I DO include meat in a lot of my recipes (or even make recipes that are just meat, like my spicy chorizo recipe, and this here breakfast sausage recipe.) I firmly believe that having the correct portion size of protein in your meal is a healthy choice, and I fully support eating non-CAFO, humanely raised, as local as possible, meat.
And if there are people out there who don’t like my site because it has too much meat, so what? I’m sure there are also people out there who don’t like my site because I’m mostly paleo, or because I’m sarcastic, or because they think I look funny. Those are not my people. YOU are my people, which is why you’re still reading when I’ve been talking about meat for the past 3 paragraphs.
So thank you. Thank you for being here, listening to my ramblings, trusting my kitchen experiments, and being all-around awesome. Thank you for your support, your honesty, and your love of meat.
There’s a quote out there that says, “You will always be too much of something for someone: too big, too loud, too soft, too edgy. If you round out your edges, you lose your edge. Apologize for mistakes. Apologize for unintentionally hurting someone — profusely. But don’t apologize for being who you are.” ~Danielle Laporte
Amen, sister. Meat lovers unite, and enjoy this incredibly delicious, perfectly seasoned breakfast sausage recipe. It’s sugar free, Whole30 compliant, and tastes way better than any pre-packaged sausage you’d buy in the grocery store. And in the near future, when I post a recipe for a delicious breakfast hash that uses this sausage, I hope you’ll be glad you stuck around.
- 1 pound ground pork
- 1 Tablespoon fennel seeds
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon ground mustard
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Combine all the spices and seasonings in a small bowl and mix well.
In a large bowl, add the spice mixture to the ground pork. Mix well, trying not to overwork the meat.
If cooking into patties, form the patties with your hands.
Heat a cast iron skillet over medium-high heat. Add the loose sausage or sausage patties to the skillet and cook until no pink remains, about 7-10 minutes. For patties, cook 4-5 minutes per side or until cooked through.