Thursday, July 9, 2015

Cherry Spice Sausage Patties

Growing up in East Africa, we had to hunt for and butcher all of our own meat. As much as I was a little grossed out by the butchering process, and really didn't like touching all the meat, there was one part I enjoyed - making our own sausage. We would combine ground warthog (I know, you're picturing Pumba from 'LionKing'.... I'm sorry) with pork fat and a special blend of seasoning and had a perfect sausage to freeze and enjoy for the rest of the year. As I was making a batch of these sausages the other day, my mom reminded me of our Tanzania sausage making days and asked me if I included any of our special ingredients.

Typically when you think of sausages you think seed based spices and nightshades, so getting a blend that's flavorful with a little kick while following AIP is always a challenge. These are juicy and tender and full of sausage goodness. Perfect alongside a salad and 1/2 a sweet potato for breakfast. 

Cherry Spice Sausages 

Serves: 5-6 (12 patties)
Time: 25 minutes

- 1/2 kg/ 1 pound ground beef - could use pork or lamb - or a mix of meats
- 1 small white onion
- 4 cloves garlic
- handful of cilantro/ coriander leaves
- 1 small / medium carrot
- 8-10 cherries
- 1 inch ginger
- 1/2 t  cloves, cinnamon
- 1 T herbs D'Provence 
- 1/2 t salt

- place meat of choice in a large mixing bowl
- rough chop carrot, onion & ginger
- pit the cherries
- add onion, garlic, cilantro/ coriander, carrot, cherries, spices, herbs and salt into the bowl of a food processor and process until smooth.
- preheat oven (350F/180C) or grill pan (medium heat). If using a grill pan lightly oil the pan.
- add spice mixture to the meat and work it through the meat
- form into 12 patties
- grill (on a grill pan on medium heat) for 4 minutes each side, or bake at 350F/ 180C  for 18 minutes and then pan fry for a couple of minutes just to brown the edges.

** This recipe was shared on this week's AIP Recipe Roundtable on Phoenix Helix