Recipe by Pete Evans
Sausages are a popular food all over the world, and they come in different flavors and sizes, with each culture having their own unique creation. In the U.S. alone, there are already several choices. Popular selections include bologna, goetta, frankfurter and pepperoni.
But while sausages are popular and a part of American culture, I have one major warning about them — eating at least one piece per day can increase your risk of bowel cancer by 20 percent. That’s because sausages are made with processed meats that usually contain a concoction of potentially dangerous artificial preservatives intended to extend their shelf life.
Instead of endangering your health, you can try this recipe by Pete Evans, an Australian chef and founder of The Paleo Way[TNAS1] , a website that focuses on educating people about the paleo lifestyle. Free-range meat is used in place of processed meat, because it tastes better and does not contain antibiotics.
Various herbs and spices are also added to produce a superior-tasting (and healthier) sausage. Once you try this recipe, you’ll never want to go back to buying commercially made sausages.
- 1 tsp. of groundlicorice root (or ground cumin) [JLS2][TNAS3][RS4]
- 1/2 tsp. of whole cloves
- 1/4 tsp. of coriander seeds
- 1/4 tsp. of groundwhite pepper
- 1 1/4 lbs.offree-rangepork mince or free-range organic chicken
- 2 cloves of garlic, minced
- 4 sprigs of thyme, finely chopped
- 1 Tbsp. of chopped fresh parsley
- 4 Tbsp. of grass-fed beef tallow, duck fat or Dr. Mercola’s coconut oil
- 1/2 bunch of silverbeet (Swiss chard), with the stems removed and leaves torn
- 4 organic free-range eggs
- 1/4 bunch of chives, finely chopped
- Chili-infused olive oil
- 4 Tbsp. of cultured vegetables of your choice, to serve
- Using a spicegrinder or a mortar and pestle, grind together thelicoriceroot, cloves, coriander seeds, white pepper and 1 Tsp.ofHimalayan salt to make a fine powder.
- Transfer the spice mix to a bowl and stir in 2 Tbsp.ofcold water. Add the porkmince, garlic, thyme and parsley and mix by hand to combine. Refrigerate for 20 minutes to allow the flavors to infuse.
- Divide the meat mixture into four portions and form them into patties about8 centimeters(3 inches)in diameter and2 centimeters (3/4inches)thick.
- Heat a large, high-quality ceramic frying pan over mediumheat, and add in 2 Tbsp. of the beef tallow (or coconut oil). When the tallow has melted,place the patties in the panand cook them for about three minutes per side, or until cooked through and golden. Keep warm.
- Meanwhile, heat another ceramic frying pan over medium heat and add 1 Tbsp. ofbeef tallow. When thetallowmelts, add thesilverbeetand sauté it until it reaches a “just wilted” appearance, which will take around two minutes.Season it with salt and freshly cracked black pepper.Remove it from the pan and set aside tokeep warm.
- Wipe the frying pan clean and return it to the stove over medium-low heat. Add the remainingtablespoonofbeef tallow. When the fat has melted and becomes hot, carefully crack the eggs into the pan and cook them undisturbed, until the whites are cooked throughand the yolks are still runny (around two to three minutes), or until cooked to your liking.
- To serve, divide thesilverbeetbetween four serving plates; top each portion with a sausage patty and fried egg. To finish, sprinkle over some chopped chives, drizzle with chili oil and season with salt and pepper.Spoon a tablespoon of cultured vegetables on each plate. Serve.
Evans also included an alternative procedure using a Thermomix, which is a multifunction kitchen appliance. If you have one at home, follow these steps:
- Place the licorice root, cloves,coriander, white pepper and 1 tsp. ofHimalayan salt into the Thermomixbowl and mill for 1.5 mins/speed 9. Transfer the cooked vegetables to a small bowl and add in 2 Tbsp. ofwater.
- Place garlic cloves, thyme and parsley into the Thermomixbowl and chop for 3 seconds/speed 7.
- Add the pork and spice mixture to the Thermomixbowl and mix for 30 seconds/reverse/speed 2, using a spatula to help combine the ingredients.
- Divide the meat mixture into patties and cook as above.
- Meanwhile, place 2Tbsp. of tallow and torn silverbeet to the Thermomixbowl (no need to wash first), and cook for 5 minutes (Varoma/reverse/speed soft)[TNAS5][RS6]. Season with salt and pepper.
- Cook the eggs in the frying pan, and serve as above.
Serves: 4 persons
Preparation time: 15 minutes plus 20 minutes marinating time
Cooking time: 10 minutes
Licorice root is a perennial herb that originates from the Mediterranean, and is noted for its glycyrrhizin content, a compound 50 times sweeter than sugar — which is why this recipe uses a very small amount of the ingredient only. It is the same compound used in licorice confectioneries as well.
In addition to licorice’s sweet flavor, you’ll be surprised to know that its root can provide health benefits, such as:
- Improved Digestive Health
Consuming licorice root may have a positive effect on digestive conditions that cause irritation, such as acid reflux. Thanks to its potent antibacterial properties, it can help prevent stomach ulcers caused by H. pylori bacteria.
- Proper Immune System Response and Health
Licorice root contains more than 400 compounds that can help promote regular T cell induction, which is important in controlling immune responses, as well as helping preventing autoimmune conditions.
- Relief From Colds, Sore Throat and Cough
One of the most popular uses of licorice root is to help treat symptoms of coughs and colds. It works by soothing your mucous membranes, allowing you to expel phlegm and breathe better.
When Purchasing Tallow, Make Sure It Is Grass-Fed
If you’re not familiar with tallow, it’s essentially a cooking fat used in the place of cooking oils and butter. It is made by melting down a cow’s suet, which is the nutrient-dense fat surrounding the kidneys and loins. It is commonly used in paleo diets, because of the following benefits:
- High smoke point: A high smoke point allows the fat to be heated at high temperatures, without the risk of oxidation or the production of free radicals.
- Rich in omega-3[TNAS8]: Tallow contains high levels of essential omega-3 fatty acids, which can support your overall health and lower your risk of inflammation, heart disease and depression.
- High in conjugated linoleic acid (CLA)[TNAS9]: Grass-fed beef typically contains high amounts of CLA, which can bring a wealth of benefits. The most prominent ones include lowering your risk of cancer, osteoporosis and insulin resistance.
However, make sure that the tallow you’re about to purchase is certified grass-fed, purchased from a local organic farmer. This will help you know that the product is high-quality and safe to eat.
Various Herbs and Spices Add More Flavor and Nutrients to the Recipe
This recipe makes use of various herbs and spices, which helps improve the flavor of the sausage. Instead of eating bland processed meat, you can now enjoy a truly delicious yet healthy gourmet sausage. Just take a look at the benefits these ingredients can provide you:
- Cloves[TNAS10]: Helps relax the smooth muscle lining in your gastrointestinal tract, as well as helping to ease respiratory conditions.
- Coriander [TNAS11]seeds: Known for helping to lower cholesterol and triglyceride levels, along with helping to decrease blood sugar and insulin resistance.
- Thyme[TNAS12]: Can help prevent inflammation and alleviate depression and respiratory ailments. It may help prevent food contamination by acting as a natural preservative as well.
- Chili peppers: [TNAS13]The capsaicin found in chili peppers can help boost your immune system, maintain heart health and lower your risk of cancer.
- Silverbeet/Swiss chard:[TNAS14] This leafy green vegetable contains high amounts of vitamin C, which can help fight free radicals and reactive oxygen species. It can help lower your blood pressure levels, thanks to its potassium content.
- Parsley[TNAS15]: Its high levels of vitamin K can help promote bone strength, as well as limiting neuronal damage in the brain[RS16].
About Pete Evans
Pete Evans is an internationally renowned chef who has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala GʼDay USA dinner for 600 in NYC. Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle Channel’s Home show, Postcards from Home, FISH, My Kitchen Rules, and Moveable Feast.
Pete’s latest endeavor, The Paleo Way, is a vibrant health, weight management, and fitness program, tailored to a Paleo lifestyle. Its 10-week activation program teaches you the synergy between eating good food, moving your body every day, and looking at the positive sides and secrets to a healthier and happier life.
Source: mercola rss