Apparently I’ve developed a sensitivity to bananas. I know it’s common, and it’s my own fault. I’ve been eating bananas every day, sometimes several a day for close to a year, maybe longer. As Lyn-Genet says, “rotate or react”. Now I’ve gotta fill a hole in my diet.
I’ve been working on and off on a Chicken and Apple Sausage recipe, but just haven’t been able to make one I really like. It’s common to put onion in with the apple and sausage and while it tastes ok, it’s really not something that makes my taste buds sing. So, this time I left out the onion, and tried to up the sweetness factor. It’s not easy working around food sensitivities AND a picky palate.
I really like to eat something warm for breakfast – cold “cereals” just don’t fill me up and unfortunately I don’t do really well with most breakfast bread types. I’ve also developed a sensitivity to almonds and almost all seeds. I can only have them very rarely and in small amounts. So most gluten free breads are out. *headdesk* That leaves eggs, sausages, bacon and apples, pears, blueberries, and blackberries. Not a lot of options there.
Here’s my newest attempt at Chicken and Apple Sausage. Let me know what y’all think.
- 1 Gala Apple (or sweet apple of your choice)
- 1 lb. ground chicken
- 1-1 1/2 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. sage
- 1 tbsp. apple cider vinegar
Mash up the meat with the spices and apple cider vinegar. Let them sit and season as long as you can. Chop the apple and cook with unsalted butter or ghee for about five minutes or until tender. Allow to cool. Mix with the spice/chicken/vinegar mixture and make patties. Cook up with ghee/unsalted butter. If your pan starts to turn black about half way through, flip the patties, add some water, cover and reduce heat. I like to do this anyways to allow the meat to cook through without burning.
Need something quick in the mornings? Fix this up the night before, and reheat in the morning.
Chicken and Apple Sausage