Day four of following the Autoimmune Protocol and I will admit I am struggling. Like trudging up Mount Everest kind of struggling. But I promised my husband I would walk through this journey in solidarity with him, and I am a woman that keeps her promises. This week of transition has had a few ups and a lot of downs as I learn to cook an entirely new way. Let’s just say, we will not be having Salisbury Steak again this month. Talk about a total FAILURE. Yes, it was so bad that it deserved the capitalization (and maybe a trash funeral)! I won’t go into details, but I will hint that there was an excess of collagen used. That was unanimously voted off the AIP island.
The Hubster and I had a discussion about the desperate need for something that tasted better. Because to be honest, I wasn’t sure I could maintain being a woman of my word and sticking out the thirty days with him. I miss my pepper, I miss my cayenne and paprika. But I decided to stand my ground and go back to one of my favorite dishes as a teen. It is amazingly easy, and doesn’t take long to make. So it is a win-win in my books!
This meal was amazing, and gave me hope that I can survive this month. It was so amazing that my four-year-old daughter cleaned her plate and asked for seconds! That is a major victory, as I’m over here moon dancing while I clean my kitchen. If I follow this idea and tweak the family favorites to make them AIP approved, then we can survive this month. For the first time since Tuesday’s disaster, I have hope.
Now to keep this AIP approved, I did have to make my own sausage. Though I actually found it to be surprisingly easy and so tasty that I think I will continue making my own sausage in the future. Plus it helped that it was very kind to my wallet this way. So, that means this post will again contain two different recipes with the pricing for the entire meal.
2 pounds of your choice of ground meat. Tonight I used ground pork because I was able to find it for $1.48/ pound at my local butcher. Yes a $1.48 for a pound of locally sourced, organic and hormone free ground pork! Once again I am moon dancing in the kitchen!
2 – 4 Tablespoons of Onion Powder. This is completely dependent upon your taste and how you like your seasonings. I tend to use a very heavy hand with my seasonings as I like strong, bold flavors.
2 – 4 Tablespoons of Garlic Powder. Though you could mince 5 – 6 cloves of garlic, or the entire head of garlic if you are so inclined. I love garlic and often find the need to brush my teeth after dinners because of my love affair with garlic. On the plus side, I won’t have to worry about vampires chasing me!
2 – 4 Tablespoons of Basil
2 – 4 Tablespoons of Oregano
2 -4 Tablespoons of Rosemary
2 – 4 Tablespoons of chopped Parsley
2 – 4 Tablespoons of Thyme
Now, you will want to take your rings off for the next part as it involves getting your hands a little dirty. You will mix the meat and spices together, constantly kneading and folding until the spices are distributed throughout the meat. If you feel you need more spices, feel free to add more. The numbers in front of the tablespoons are only a generalized number, as it is entirely based upon your taste buds. Now you are ready to begin the One Pot Wonder, though this sausage can be used for many amazing and different meals.
For the One Pot Wonder, you will use at least half of the sausage recipe posted above this recipe. But if you’re like me, you can prepare the entire batch for leftovers.
Heat a pan on medium heat and add a tablespoon of coconut oil. Brown both sides of the sausage. I removed them as they were browned and added more until all the sausage patties were browned. Then I placed them back in the dutch oven.
Next, slice half a head of cabbage into strips and an onion into slivers. I also added 2 cloves of garlic here. Layer this on top of the sausage in the bottom.
Now top this with some broccoli florets. Then add your spices. For this pot, I used salt, oregano, thyme, basil, rosemary and three bay leaves. You will want to add 1-2 cups of water in the bottom of the pan, then place to cover on top of the pan and let it cook for 25-30 minutes on med-low heat. It is amazing and the flavor for the sausage permeates the vegetables. Talk about delish!
One Pot Wonder
1-2 pounds of sausage, formed into patties (I bought mine for $1.48/ pound from the local butcher)
1 Tablespoon of coconut oil (I always keep this on hand, but Aldi’s has organic coconut oil for $4.99)
1/2 head of cabbage (you can use more, but I ran out of room). sliced into slivers (I bought this at Kroger for $1.10 and used half of it, I’ll use the other half tomorrow for dinner)
1 onion, sliced ($0.69)
1 broccoli crown (These were $2/ pound )
1-2 cloves of garlic, minced
3 bay leaves
1/2 Tablespoon Oregano
1/2 Tablespoon Thyme
1/2 Tablespoon Rosemary
1-2 cups of water
In a large Dutch oven or stockpot, brown the sausage in 1 Tablespoon of coconut oil over medium heat. Layer the cabbage on top of the sausage, then add the onion and garlic. Cover the cabbage with broccoli florets and top with the spices. Pour 1-2 cups of water to allow an inch of water on the bottom to prevent burning and to facilitate steaming the vegetables. Cook for 25-30 minutes of medium-low heat. Checking the water level occasionally to prevent burning.
But, that’s not all folks! The best thing is this meal can be made in the crockpot as well!