Creole Hot Sausage…making it Whole30 acceptable! (Day 1)

Hot Sausage

Grind the pork and fatback to a medium to coarse grind (I used already ground pork and I didn’t add any pork fat…I do have a grinder though. Going to experiement with chicken next), and mix well with the other ingredients. Stuff into casings, and tie them off so that each sausage is about six inches long. You can omit this step and make sausage patties if you like.

Fresh sausage should be used quickly, and will keep in the refrigerator for three days. Freeze for three months.

This recipe courtesy of Chuck Taggart and The Gumbo Pages.

Now…I did make this last night. Instead of patties I crumbled it up like ground beef and cooked it down.  I used extra virgin olive oil to rend the meat.  I must say…it was very tasty!!  🙂

I still need to do the Jambalaya soup…I am having a chill and to be honest I am a soup eating Gal.  I can eat soup for breakfast, lunch, and dinner!!

Breakfast today will be eggs and a couple of chicken wings.  I am finding it hard to get in CLEAN food with nothing added.  This morning I was DYING…I couldn’t have my coffee because I am used to drinking it with milk (blame New Orleans and Cafe au Lait). 

I didn’t have any alcohol (that seems to be harder than I thought…I guess I caught it before it became a big problem) last night and this morning I woke up feeling refreshed, had energy, and minimal bloat!

YAY for sobriety! 🙂 I need it…

Ok…one more thing I weighed myself.

177.8 (4/5)

Won’t do that again until next month.  I am hoping to see something good.  I’m already feeling better!

Be Blessed!

***Now…I did list the WW Core list earlier.  I believe you can still follow Core and do Whole30. Lay off the legumes, dairy, and starches…what will be left over is Whole30***

 

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