Tag Archives: breakfast

Make Your Own Gluten Free Breakfast Sausage

28 Sep

I am so excited! Since I moved to Canada, this is probably the southern-American food I’ve missed most, and haven’t quite been able to figure out how to make. It’s the type of sausage you’d use for breakfast patties, so common in the American South. Sagey. A little spicy.

Most Canadian sausage meat has wheat crumbs as an ingredient. I even picked up a package of “Pure Pork” once, read the ingredients, and sure enough… wheat crumbs. The only brand I’ve found here that doesn’t is Johnsonville, and it has MSG and a ton of sodium… not my favorite things.

This is a really easy recipe if you have a food processor, or a butcher who can grind meat for you.

This makes about 2 1/2 pounds, so I usually freeze at least half for later.

Homemade Gluten Free Southern-Style Breakfast Sausage

  • 1 1/2 – 2 lbs lean ground pork
  • 3/4 – 1 lb fatty pork, ground by the butcher or chopped finely in your food processor. I use a cut called “Pork Sides,” which looks like bacon, but is uncured and unseasoned. I cut it into smallish pieces, then freeze it for about an hour, before putting it in the food processor. Seems to work better that way.
  • 1 – 1 1/2 tsp salt (to taste — cook a bit of sausage before you taste it)
  • 2 tsp powdered sage
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried marjoram
  • 1/2 tsp dried red chili flakes
  • 30-50 grinds black pepper (or about 1 tsp)

Mix it all up with your hands. Thoroughly. Cook a little bit to see if you like the seasoning.

It’s best if you let it sit at least overnight, for the flavors to meld.


Blueberry Muffin Pancake Scones

22 Aug

I’d intended to make blueberry scones for breakfast this morning, but not being familiar with the flours I’m using, it didn’t quite turn out like I expected. They were really good, though, so I’m claiming it as a new invention. Sort of like the tops of muffins, scones, and blueberry pancakes, all in one! I’m calling them Blueberry Muffin Pancake Scones. Maybe I’ll call them BMPS (bumps? that doesn’t sound very appetizing!) for short.

You’ll need

  • 1 cup brown rice flour
  • 2/3 cup tapioca starch
  • 1/3 cup corn starch
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/3 cup brown sugar
  • 1 Tablespoon baking powder
  • 1 cup blueberries
  • 2 cups heavy cream
  • 1 egg
  • Raw / Demerarra sugar
  • cinnamon

Mix all the dry, powdery ingredients, then stir in the blueberries, cream, and egg. Drop into 6-8 mounds on a greased cookie sheet. Sprinkle tops with raw sugar and cinnamon.

Bake at 425 for 15-25 minutes (depending on the size of your BMPS).

Serve on a plate with a fork. Mmmmmm!

These would be really good with creme fraiche.

Gluten Free Raisin Bread Mix

14 Aug

This morning I mixed up some Bob’s Red Mill Raisin Bread. And mmmmmmmm…. good stuff!

I did not use a mixer (just a spoon) and let it rise a little longer than recommended. Probably shouldn’t have, because it fell a little in the middle. I also sprinkled some cinnamon and sugar on the top, because I like my raisin bread kind of sweet, and this mix isn’t very sweet.

I thought I’d overbaked it (I used the recommended 60-65 minutes), but when we cut into it, it was moist and delicious.

Definitely a good Saturday treat!