On the Autoimmune Protocol, my standard breakfast consists of sausage, some sauerkraut, spinach or other veggies, and a bit of fruit, usually berries. I avoid monotony by changing up the type of sausage and the fruit and veggies on the side. I love pastured pork sausage, (both homemade and the sausage my local farmer makes) but wanted to start experimenting with grass-fed beef or bison sausage since the fats in grass-fed beef and bison are better than those in pastured-pork (pork are omnivores and even pastured pork are often supplemented with some grain). I also find grass-fed beef easier to buy on sale than pastured pork and budget is a constant motivator for me!
I decided to try fennel seasoning for this beef sausage because it is a standard flavor for game meat sausages and grass-fed beef does have a bit of a gamey flavor. I loved it and it is now my favorite breakfast (note that I love fennel, anise and licorice flavorings in general). I hope you enjoy it just as much as I do!
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Ingredients:
- 1 lb Ground Beef or Ground Bison
- 1 tsp Fennel Seed
- ¾ tsp Anise Seed
- ½ tsp Paprika
- ¼ tsp Salt
, to taste
- 1-2 Tbsp Tallow (or other good cooking fat like extra virgin coconut oil)
1. Grind fennel seed and anise seed in a Coffee Grinder, Spice Grinder
(I use the small cup of my Magic Bullet
) or mortar and pestle.
2. Mix spices and ground beef thoroughly (I find it easiest to just use my hands). Form sausage into 3 or 4 patties (alternatively, you could buy Sausage Casings and stuff with the sausage stuffer attachment of your Meat Grinder
)
3. Heat tallow in a skillet over medium-high heat.
4. Cook sausage patties for 8-10 minutes on the first side. Flip and cook for another 7-8 minute on the second side, until fully cooked.
5. Enjoy!