My family has gone through food allergy testing, and can I tell you it’s caused quite a bit of change in our already-altered diet. I thought we were eating a pretty clean, healthy, real-foods diet, but found out different when Bradley, Cameron, and Luke all tested positive for a corn allergy.
Corn allergies have got to be one of the most difficult food allergies to deal with. Why? Because corn is in everything! You can’t even purchase breakfast sausage that is corn-free. I thought I found corn-free sausage. No corn syrup: check. No corn starch: check. No MSG: check. Dextrose…hold up, that’s a form of corn sugar! Back to the drawing board.
It seems in our sleepy little town of Owosso with no fancy Whole Foods or Trader Joes that have fun specialty meats you can’t find any corn-free sausage. That’s alright though. I found it’s extremely easy to make your own homemade breakfast sausage. My guess is, it is probably much cheaper than purchasing those specialty meats too.
Homemade Breakfast Sausage (Recipe)
- Put all of the ingredients in a large bowl.
- Mix together thoroughly.
- You can then use the sausage any way you'd use ground sausage purchased from the store - cook it now, or freeze it for later use. You can make sausage patties, ground sausage, or use it in your favorite recipes. (Make some sausage patties the easy way and keep them in the refrigerator for breakfasts).
*Turbinado sugar is an unrefined form of sugar. I can find this in our small town, so I imagine you should be able to find it or another type of unrefined sugar at your local grocery store as well. Look for one of the following unrefined types of sugar: turbinado, coconut sugar, muscavado, or sucanant. Xylitol may also work, but I have not tried it in this recipe.