Wednesday, February 6, 2013

Homemade Paleo Italian Sausage

This is going to be a no frills-post. I used today's recipe to create a non-paleo pizza, and didn't want to offend anyone by sharing it. Usually if I make pizza I make two separate entities: one for me, one for everyone else.

Every three or four months, though, I enjoy the "real" thing. My version is dairy-free and gluten-free, and the crust is homemade (based on brown rice flour and arrowroot starch). So in the scheme of things it's a righteous indulgence, but certainly not a recipe I'm going to post on a site with paleo in the name!
the sausage in non-paleo action (it just wasn't pretty photographed alone...)
The sausage, however, is totally worth a share. I got this recipe back in the day from Cooking Light, and I love to make a big batch of it to have on hand. It's not just a great pizza topping, but works very well in my stuffed mushroom recipe as well a nice ragout to serve over zucchini noodles. If you go the pizza route, you can always top off some sweet potatoes as I've enjoyed in the past.

Homemade Pizza Sausage
adapted from Cooking Light

1 lb. ground turkey
1 lb. ground pork
1/2 cup dry red wine
1/3 cup chopped fresh parsley
1 tbs. fennel seeds
1.5 tsp. red pepper flakes
1 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. ground black pepper
5 minced garlic cloves

Combine all ingredients in a large bowl. Heat a skillet over medium heat and cook meat until browned, crumbling with a wooden spoon. Drain.

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