sausage and sweeties

sausage 'n sweeties

i know we have visited this match-made-in-heaven combo over the summertime, cooking the potatoes on the grill, all smokey and soft, and the sausage served over the top of this remarkable root vegetable.

well, dear readers, since i’ve once again given up eggs, i’ve been on the sausage and sweet potato wagon like there’s no tomorrow. this has been on the morning menu 4/7 days a week, the other 3 consisting of porridges, pancakes, or nut and fruit creations. i’m still trying to watch carbs, as always, but now more than ever since there is a baby growing in my belly. pregnancy is a critical time for healthy eating, so avoiding excessive amounts of sugar, even those in fruits and dried fruits, is what keeps expecting mothers from gestational diabetes.

this simple and easy to prepare breakfast keeps me full until lunchtime, though if the baby is asking for a snack, surely i will have a banana with almond butter or something reasonable to get me by!

i always use beeler’s sausage because it is a respectable company and is gluten and junk free, it is uncured, and tastes delicious. they use a heritage breed animal, and are antibiotic free. -but any loose breakfast sausage will do the trick if you’re not into clean meats. i tend to geek out over quality meats. i use maple sausage, but the spicy hot is awesome in this dish, if you can stand a little heat!

honestly, this has to be my favorite savory breakfast, and really it was when i was eating eggs, too. i have always had a soft spot for sausage, and this breakfast feels like a special, cozy treat every time i eat it!

this serves one, but if you double the recipe (if you can call it a recipe), you can make enough to share!

sausage and sweeties

1/2 sweet potato, dirt scrubbed off and dried

1/4 cup of your favorite sausage

1 tbsp bacon fat or high-heat cooking oil

salt & pepper

method: heat deep cast iron skillet over medium heat, melting the fat of your choice in the skillet. while you are waiting for it to heat, cut potatoes into small cubes. add potatoes, salt & pepper to skillet and set a timer for 2 minutes. be sure the potatoes are all touching the bottom of the skillet evenly.

after 2 minutes, flip and toss the potatoes to cook the other sides. reset timer for 2 minutes.

heat up another skillet, this time not adding fat. once hot, add sausage. use your spatula to chop it into bite sizes. time this so you turn it every 2 minutes, with the potatoes.

once potatoes are evenly browned, and the sausage is browned and cooked through, you’re done.

put it in a bowl, chow.

you’re welcome.

NOW, it is time for a call out. that’s right, dear readers. i need your help. i don’t ask much from the readers out there, i don’t even do surveys or polls, so it is time to speak up!

i am in despair. i am in need.

can you help me?
i need a grain-free, egg-free cake recipe. i have been scraping the internet, high and low, and the things i can find use rice flour and “egg-replacers”, 2 things i promised to never use. i am open to tapioca starch, i am open to xanthan gum. i did come across a great looking cupcake recipe in elana’s cupcake cookbook, and i will be trying that. but a full on cake is what i’m looking for. what is in it for you? sorry, nothing. just the satisfaction that you contributed to a blogger in need. -nay, a hungry pregnant lady in need.

if you have a grain-free, egg-free cake recipe up your sleeve, please leave it in the comments section. you could also email me privately if you’re not into being famous.

any input you have will be so much appreciated and praised!


14 thoughts on “sausage and sweeties

  1. Hi! I hear your pain and send along a lovely chocolate cake recipe, grain- and egg-free. This uses chestnut flour but if you can’t find that, almond flour should work as well. Enjoy!

    Grain-free, Vegan Chocolate Cake
    2 tablespoons apple cider vinegar
    1 tsp vanilla extract
    seeds scraped from 1 vanilla bean (cut it lengthwise, open and scrape w/ a knife)
    1 1/2 cups very cold water
    1/2 cup grapeseed oil or melted butter
    3/4 cup agave nectar

    2 cups chestnut flour
    1/3 cup coconut flour
    6 tablespoons cocoa powder
    2 tsp baking soda
    1/2 tsp kosher salt

    1. Preheat the oven to 325 degrees.
    2. Measure the wet ingredients into a large bowl. Set aside.
    3. Sift dry ingredients 3 times (no cheating here – the lumps MUST be gone).
    4. Combine dry ingredients into wet. Using a whisk, stir until no more flour is visible.
    5. Pour batter into an 8 or 9 inch lightly greased springform pan.
    6. Set in the middle rack in the middle of the oven and bake for 60 minutes. The top of the cake with crack slightly as it pulls away from the side of the pan.
    7. Remove from the oven and let cool in the springform pan for at least 10-15 minutes (before removing the sides of the pan). To cut the slices more uniformly, use a knife dipped in warm water to cut each slice, wiping down the knife after each use.

    • omg! ari!
      you awesome baker, you!
      BUT ALAS! i am in a small town in the midwest, no chestnut flour! what a dilemma! is almond flour a suitable substitute? how about tapioca flour? if not, i will order chestnut flour, like, yesterday!
      thank you for such immediate attention! i can’t wait to try this!

  2. Grain and egg free cake is a hard one. I call Elana’s cookbooks the “Almond Flour Egg Cookbooks” since it seems that one cannot do much with almond/coconut flour without eggs. If one avoids eggs, all those lovely cupcakes are not a possibility, especially without over-doing the flax, which isn’t high on the recommended foods for pregnant mommies either. Sigh! What’s a hungry mama to do? I look forward to what you find….Oh wait–I do know of a cake! It’s very chocolate! Is chocolate fine? I am making it tomorrow for my birthday. Huzzah! It’s grain free, and mighty fine. Green Kitchen Stories to the rescue, hopefully!

    Here you are:

    • jennifer-
      what a beautiful recipe! green kitchen stories is a blog that i used to read quite frequently, but totally forgot about! thank you for the reminder! this looks totally doable, and i’m already brainstorming the use of all kinds of fruits to toy around with!
      yes, elana’s recipes are amazing and sweet and so simple. weekly, i loved to make cakes, cupcakes, you name it… but the elimination of eggs leaves me only with her lovely cookies and biscotti, which is nothing to shake a finger at!
      yes, chocolate is more than fine for pregnant mommies, in fact cocoa powder is a natural “remedy” for the awful effect prenatal vitamins have on our digestive tract!
      can’t thank you enough for the support, i hope you report back and let me know how your birthday cake turns out tomorrow! all the best to you on your big day!

  3. Hey there! Have you tried using flax egg? I don’t have an eggless grain free cake recipe but I’ve been successfully using flax eggs (1 tbs flax meal & 3 tbs water, let sit to thickens) in recipes when I run out of eggs. It works better in recipe that use almond butter instead of almond flour though!

    Ps: I love your site.. My fave has to be the cranberry bliz barz 🙂

    • thanks, PT!
      i’ve tried flax eggs many times, but only in things like pancakes or recipes that already call for the flax egg. i’m too chicken to try it in a cake recipe that didn’t call for flax! i need to take the plunge and just try it, though. i’m thinking it will work best in a recipe that uses 2 or less eggs.
      i just made the cranberry bliz bars a few weeks ago for my parents, they love them too! they would make a great thanksgiving dessert!

  4. Hi Liz,
    I made it last year for my birthday and it received 5/5 stars from me and my family :-). I am 32 weeks pregnant, so I know chocolate is good–still in moderation though! Be aware that if you chose to breastfeed, some wee ones are sensitive to chocolate in the first weeks/early months in a way that can cause them to sleep less. Yarg! Less sleep for them translates to less sleep for us. Not so great! But yes, indulging now and again while pregnant is quite nice! I ordered chestnut flour for an egg free recipe at Milk for the Morning Cake and haven’t found another use for it yet. Too bad I can’t just send it over! It might be good to keep it handy for the cake recipe Ari posted. I am still very much in love with lots of the recipes at Elana’s pantry–lots without eggs to choose from!

  5. I don’t have a specific recipe, but I know sweet potato is another good ‘binder’ that works in egg-free cookies, so maybe you could play around with that for a cake. Another idea is gelatin. I’ve seen that used to replace eggs in gluten-free, egg-free bread. I can’t imagine adding sugar would make gelatin any less effective.

  6. Pingback: Weekly Gluten-Free Roundup – November 20, 2011 « Celiac Kitchen Witch

  7. I am not so sure that simply avoiding sugar and eating well are the keys to *avoiding* gestational diabetes. Genes play a big factor too, I think. Also, those of us who typically have lower carbohydrate diets and avoid most types of sugar tend to not do so well with the 50 gram glucose test. I have had the gestational diabetes diagnosis in both pregnancies and rarely have abnormal glucose levels when testing. It’s kind of odd. Just beware that when your breakfasts typically consist of protein, a smaller amount of carbs, and sometimes some veggies that 50 grams of glucose might send your body for a cartwheel after fasting for 12 hours. Fun, fun!

    • thanks for the advice!
      luckily, i do really well with fasting at this point when i eat sufficient fat and carbs, thanks to intermittent fasting practices that i’d been doing over the years.
      yes, i do know that some of it is genetic, but i’ll do what i can and hopefully my body does the rest!

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