Quick and Easy Sage Sausage Scramble

This quick and easy recipe can be used in all stages of GAPS. It can be used on intro stage 1 if you leave out the sage and use enough broth so that the meat doesn’t brown and stays soupy. I like to make this from ground chicken to mix up the meats that we are eating for breakfast but really any ground meat will work. I often forget to thaw my ground chicken and this cooks just fine from frozen although it takes a bit longer. This is also an excellent way to sneak some veggies and broth into family members who are reluctant to eat them for breakfast.

If your family will balk at seeing bits of veggies in their sausage puree up the squash and broth and carefully mix it with the ground meat before cooking (use just 1/4 cup broth). You can even shape these into patties to cook them that way (but then they aren’t so quick and easy). Use this recipe as a starting place and feel free to change up the spices and vegetables in it. I often puree vegetables from dinner the night before and add them to this. The egg helps to bind the broth and vegetables to the meat. It is completely optional and I often leave it out.

Quick and Easy Sage Sausage Scramble

• 1.5-2lbs ground meat (chicken, turkey, pork)
• 1/4-1/2 cup broth
• 1-1.5tsp salt
• 2 tsp dried sage or 2 tbsp fresh sage chopped
• 1/4 tsp white pepper (optional can also use black)
• 1/4 tsp cayenne (optional)
• 2-4 tbsp butter or other cooking fat (use for lean meats)
• about 1 cup winter squash (I use frozen)
• 1 egg (optional)

Instructions:

Put all of the ingredient in the pan. (I like to put the herbs and spices on top).

Turn on the burner to medium.

Using a big spoon or spatula mix up the ingredients in the pan while they start to cook. My kids prefer if I leave the meat in bigger chunks.

Keep cooking till all the broth is evaporated and the meat is cooked through.

Done.

Do you make your own sausages? What are your favorite spices to include? Let us know in the comments.