Post by moorphinamarcii on Sept 15, 2013 1:31:23 GMT
I got this recipe from a fellow GAPS dieter. She posted it to her blog and tagged me in a FB group we are in. She did not look to me to be as picky about sausage as my family is. I've rarely found any GAPS legal sausage that is very good, so I definitely had to go with the make my own version of the recipe. That required me to research Italian sausage recipes and come up with one that seemed right...me and new recipes sometimes turns into a if-you-give-a-mouse-a-cookie kind of thing. lol
So, 24-36 hours in advance mix 3lbs ground pork with the following ingredients. Most of them are optional (as indicated by an *) and all of them can be adjusted to your own taste.
1 1/2 teaspoons fennel seeds
1 or 2 teaspoons black pepper
2 or 3 teaspoons sea salt (french grey worked well for me)
1/4 cup dry red wine*
1 Tablespoon dried parsley (or 3 Tbs fresh)*
1 Tablespoon garlic powder*
1 Tablespoon onion powder*
2 teaspoons dried basil (or 2 or 3 Tbs fresh)*
1 teaspoon dried oregano (or 1 Tbs fresh)*
1/4 teaspoon of dried thyme (or 3/4 tsp fresh)*
1/8 teaspoon dried mace*
Put that in the fridge and get it out when you are ready to cook your soup the next day.
Italian Sausage Soup
1/4 cup coconut oil or lard
3 lb Italian sausage (if in casing, cut into bite-sized pieces
4 yellow, orange or red bell peppers, diced
1 medium onion, diced
6 cloves garlic, pressed or minced
2 quarts bone broth (chicken or beef)
quart of home-canned tomatoes or 28 oz size can of store-bought diced tomatoes
1 lb fresh or frozen broccoli & cauliflower mix, cut into bite-sized pieces
1 lb fresh or frozen summer squash &zucchini mix, sliced
1 lb fresh or frozen greens (spinach, mustard greens, turnip greens, rapini, Swiss chard, kale, etc.) OR 1 1/4 cup dehydrated greens
1 TB fresh basil, minced (or 1 tsp dried)
1 TB fresh oregano, minced (or 1 tsp dried)
1/4 cup of extra virgin olive oil
1 tsp Concentrace (optional)
15 drops vitamin K2 (optional)
15 drops vitamin D (optional)
Parmesan for serving
- See more at: gapsfort2.blogspot.com/2013/04/italian-sausage-soup.html#sthash.lC5mBNbO.dpuf
So, 24-36 hours in advance mix 3lbs ground pork with the following ingredients. Most of them are optional (as indicated by an *) and all of them can be adjusted to your own taste.
1 1/2 teaspoons fennel seeds
1 or 2 teaspoons black pepper
2 or 3 teaspoons sea salt (french grey worked well for me)
1/4 cup dry red wine*
1 Tablespoon dried parsley (or 3 Tbs fresh)*
1 Tablespoon garlic powder*
1 Tablespoon onion powder*
2 teaspoons dried basil (or 2 or 3 Tbs fresh)*
1 teaspoon dried oregano (or 1 Tbs fresh)*
1/4 teaspoon of dried thyme (or 3/4 tsp fresh)*
1/8 teaspoon dried mace*
Put that in the fridge and get it out when you are ready to cook your soup the next day.
Italian Sausage Soup
1/4 cup coconut oil or lard
3 lb Italian sausage (if in casing, cut into bite-sized pieces
4 yellow, orange or red bell peppers, diced
1 medium onion, diced
6 cloves garlic, pressed or minced
2 quarts bone broth (chicken or beef)
quart of home-canned tomatoes or 28 oz size can of store-bought diced tomatoes
1 lb fresh or frozen broccoli & cauliflower mix, cut into bite-sized pieces
1 lb fresh or frozen summer squash &zucchini mix, sliced
1 lb fresh or frozen greens (spinach, mustard greens, turnip greens, rapini, Swiss chard, kale, etc.) OR 1 1/4 cup dehydrated greens
1 TB fresh basil, minced (or 1 tsp dried)
1 TB fresh oregano, minced (or 1 tsp dried)
1/4 cup of extra virgin olive oil
1 tsp Concentrace (optional)
15 drops vitamin K2 (optional)
15 drops vitamin D (optional)
Parmesan for serving
- See more at: gapsfort2.blogspot.com/2013/04/italian-sausage-soup.html#sthash.lC5mBNbO.dpuf