Day 2 Ground Chicken Sausage |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This is for a diversified rotary diet. If you choose these spices, don't choose them again for at least 4 days. This is also a good recipe for those who want to cook with sausage but want a variety lower in fat or without nitrates, nitrites and other preservatives. Ingredients:
1 lb chicken, ground |
1 tablespoon sunflower oil or 1 tablespoon safflower oil |
2 teaspoons sea salt, without iodine |
1 teaspoon black pepper |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon fennel seed |
1/2 teaspoon caraway seed |
1 teaspoon sage |
1/4 teaspoon celery seed |
1/2 teaspoon tarragon, dried or 1 sprig fresh tarragon, chopped |
1/2 teaspoon rosemary |
1/2 teaspoon thyme |
1/2 teaspoon marjoram |
Directions:
1. Mix all ingredients together well and allow to sit refrigerated for 30 minutes before cooking so that the flavors can blend.
2. If you have your butcher make ground dark meat chicken (like boneless thighs) then you can use less oil.
3. To make this a morning sausage, add a sweetener and omit the pepper flakes, celery seed and tarragon. Our day 2 sweetener is maple syrup so it makes a great morning sausage.
4. Most of the spices are from the mint family, which also includes basil. On our day 2 we also have tomatoes and peppers allowed along with buckwheat for our grain, so this makes for a good spaghetti (with buckwheat noodles).
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