Tag Archives: sausage

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

We are just a day away from St. Patrick’s Day, and one of my few reasons why I love this day is because it means it’s almost Spring! That’s always a good thing to me because I just can’t wait for the warm weather. I know it’s so much colder and snowy in other parts of the country but I’m a summer girl and I’m the happiest under sunny warm skies.

And to celebrate almost-Spring, I made a SUPER easy and delicious one pot meal: Irish banger skillet! You literally just throw everything in a oven-proof skillet and bake it until it’s done. I love these kinds of meals because it’s so simple and you have less dishes to do. My favorite!

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

The traditional Irish bangers are usually pork sausage made with wheat flour. Since I can’t handle gluten, I made them with regular ol’ pork sausage which worked beautifully. This can also work with chicken as well. With cabbage, potatoes, and carrots, this Irish banger skillet makes a complete, budget-friendly meal your family will love.

If you need a yummy drink to go with your celebration of St. Patrick’s Day, make sure check out my paleo and vegan Shamrock Shake. It’s healthy and delicious, and taste GREAT with a bit of your favorite boozed mixed in as well.

Hope you imbibe safely and I wish you a giant pot of good luck and good cheer!

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pan Irish Banger Skillet
 
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Ingredients
  • 4 cups of shredded cabbage
  • 2 cloves of garlic, minced
  • 1 large russet potato, cubed
  • 1 large carrot, chopped
  • 1 tbsp + 1 tsp cooking fat, melted
  • 1 tsp sea salt, divided
  • Cracked black pepper, to taste
  • 1 lb chicken or pork sausage
  • 1 tbsp apple cider vinegar
Instructions
  1. Preheat oven to 425 degrees F.
  2. Place shredded cabbage and garlic In an oven-proof skillet, and toss with 1 tbsp cooking fat and ½ tsp of sea salt.
  3. In a small bowl, toss potato and carrot with 1 tsp cooking fat and ½ tsp of sea salt until evenly coated. Place evenly on top of the cabbage. Sprinkle with black pepper.
  4. Nestle the sausage between the potato and carrot mixture on top of the cabbage.
  5. Bake for 20 minutes, then flip the sausages and bake for 15 additional minutes.
  6. Splash evenly with apple cider vinegar before serving.

Celebrate St. Patrick's Day with this Paleo Whole30 One Pot Irish Banger Skillet!

AIP Breakfast Pork Sausage

AIP Paleo Breakfast Pork Sausage

Did you all have a great Christmas? Mine was so nice and relaxing. My mom and I are on our Pacific Coast Highway road trip from SF to LA, and we are currently in the mountains of Malibu for 3 nights. It’s in a secluded cabin with amazing views, no cell service (thank god for wifi!), and fresh mountain air. It’s so nice to unwind and do nothing for a while.

If you don’t follow me on Instagram and Facebook, I mentioned in one of my posts that I’m putting my mom on the autoimmune protocol (AIP) during this whole trip. She has had rheumatoid arthritis for several years now and she still suffers from it. However, she’s never tried the AIP diet, which has worked so well for so many people with autoimmune diseases. So, this whole trip, I’ve been prepping and cooking up AIP meals and snacks. It’s been challenging at times, but still so fun to travel with my mom.

AIP Paleo Breakfast Pork Sausage

AIP Paleo Breakfast Pork Sausage

AIP Paleo Breakfast Pork Sausage

If you’ve signed up for my newsletter, you already received this recipe in your inbox a few days ago! These breakfast pork sausage is the first AIP recipe that I created, and I’m so excited that it turned out so so tasty. I made a triple batch before leaving on this trip and it’s been a lifesaver in the mornings when I don’t feel like spending too much time in the kitchen. I would just fry up these sausage and sauté some veggies and call it breakfast! 

AIP Paleo Breakfast Pork Sausage

AIP Paleo Breakfast Pork Sausage

AIP Paleo Breakfast Pork Sausage

The texture is the best part about these breakfast pork sausage. Crispy on the outside, and soft on the inside. I honestly didn’t miss the nightshade vegetables and cracked black pepper in these, which is what I would normally add to a breakfast sausage.

If you are looking for an egg-free breakfast or you are on your own AIP journey, I highly recommend this breakfast pork sausage. It’s seriously so yummy and filling!

AIP Paleo Breakfast Pork Sausage

5.0 from 1 reviews
Breakfast Pork Sausage
 
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Ingredients
  • 1 lb ground pork
  • 1 tsp sea salt
  • 2 tsp fresh sage, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ⅛ tsp ground nutmeg (Omit for AIP)
  • Pinch of ground cloves
  • 1 tbsp coconut oil
Instructions
  1. Combine and mix together all ingredients in a bowl.
  2. Divide and form into 8 mini patties.
  3. Heat oil in a skillet over medium high heat.
  4. Place the patties in skillet and cook 5 minutes per side.
  5. Serve immediately.

AIP Paleo Breakfast Pork Sausage

Sausage, Sweet Potato & Apple Paleo Thanksgiving Stuffing

Sausage, Sweet Potato & Apple Paleo Thanksgiving StuffingI have the whole apartment to myself this week! Well, more like the dogs and I… They make great company. C is off to my home state of NJ doing his work thang all week. Which means I made a giant dish of stuffing all for myself. That’s okay. It’s so good that I don’t mind eating it for the next 4 days. Might only last 3 days actually…

By the way, “stuffing” is a misnomer. This recipe is for a dressing. I’ve successfully cooked 3 turkeys in my life and never have I cooked anything inside one. I have no desire to stuff this inside anything besides my belly. But whatever, who says “dressing” anyway? Only weirdos. Sorry if you’re a weirdo. I still like you anyway.

Sausage, Sweet Potato & Apple Paleo Thanksgiving StuffingThere’s a bunch of things cooked separately for this recipe, and then they are all cooked together. I know, sounds really dumb and pointless. But just trust, it’s not. All that work yields to a perfect mixture of delicious textures.

Sausage, Sweet Potato & Apple Paleo Thanksgiving StuffingSausage, Sweet Potato & Apple Paleo Thanksgiving Stuffing
This is a perfect dish to prepare ahead of time up to right before the step you put everything in the oven. Cover and put in the fridge a day or 2 before Thanksgiving and bake on the big day. One less thing to worry about while getting ready for the guests and about to have a nervous breakdown. Don’t you love hosting Thanksgiving? Sausage, Sweet Potato & Apple Paleo Thanksgiving StuffingSausage, Sweet Potato & Apple Paleo Thanksgiving Stuffing

Sausage, Sweet Potato & Apple Paleo Thanksgiving Stuffing
 
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Ingredients
  • 1.5lb sausage, out of casing
  • 1 large sweet potato, cubed
  • 1 large onion, sliced
  • 2 stalks celery, chopped
  • 3 garlic cloves, minced
  • 10 oz mushrooms, sliced
  • 1 large apple, cubed
  • 3 tbsp butter, melted
  • 1 cup chopped walnuts
  • 2 large eggs
  • ¼ cup chicken broth or bone broth
  • 2 tsp fresh thyme
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees F.
  2. Toss the sweet potato cubes with 1 tbsp melted butter, salt, and pepper, and bake for 15 minutes.
  3. Meanwhile, heat a tbsp of butter in a large skillet over medium high heat.
  4. Throw in onion slices, celery, and garlic into the skillet and sauté until the onions are soft.
  5. Add the sausage to the pan and cook, breaking it up, until the meat is browned.
  6. Pour out as much liquid as possible, and place the mixture into a 9x13 baking pan.
  7. In the same skillet, heat another tbsp of butter.
  8. Add mushrooms with salt and pepper to the pan and let them cook until they sweat out most of the liquid and become soft.
  9. Add the apple cubes and sauté for 5 more minutes.
  10. Pour the mixture into the baking pan with the sausage mixture.
  11. Add chopped nuts and cooked sweet potato cubes to the mixture.
  12. In a separate bowl, whisk together eggs, thyme, broth, and salt and pepper.
  13. Pour into the baking pan.
  14. Stir everything together to mix well.
  15. Bake in the 400 degree F oven for 30 minutes.
  16. Let cool for 10 minutes before serving.