|Welcome to Domestic by Design! Have you subscribed yet to receive free updates by email or RSS? You can also find me on Twitter!
Mark your calendar for Monday, October 4th, when the official launch will be underway! You'll find a new look and some great giveaways...spread the word!
This recipe calls for sausage (duh, you already knew that). Can I let you in on a little secret? You don’t have to buy sausage. I haven’t bought sausage in a long time. Not because we don’t eat it (on the contrary, we love it), but because I make it at home using our ground beef. We have a quarter of a cow in one of our freezers (I’m a freezer-cooking-aholic, what can I say) and rather than paying an arm and a leg for good pork sausage (eventually we’ll do a hog), I just make it using beef. If you absolutely must have the real thing, then go for it! Nothing tastes as great as the real deal, but since my family doesn’t mind it this way, why mess with a good thing?
It’s important to note that you should avoid sausage that has nitrates in it if you do buy it. My philosophy: buy local, pastured pork.
1 lb ground beef or turkey
1/2 tsp nutmeg
1/2 tsp sage
1/2 tsp thyme
1/8 tsp cayenne pepper
1 tsp salt
Mix all ingredients together and either form into patties or brown in a pan until thoroughly cooked. (For Fiesta Cabbage, just brown it). I usually throw in a bit more of all the ingredients just because I love lots of flavor!
1 small red onion, chopped
1 green pepper, chopped
1 head green cabbage, chopped
1 (14oz) can of diced tomatoes
1 lb uncooked sausage
1 tsp salt
1/8 tsp pepper
1. Cook sausage thoroughly. Remove from skillet and set aside.
2. Saute pepper and onion in sausage drippings.
3. Add cabbage to skillet, cover, and cook for about 15 minutes (until softened).
4. Add sausage, salt, pepper, and tomatoes and cook until warm.
This is an excellent meal with blender cornbread. Last week, I went to cook sausage, but realized I was out of half of the herbs needed. No fear! I quickly improvised by pulling out my pre-mixed jar of homemade taco seasoning and made taco meat instead. I prepared the rest of the recipe as said above, but served it with cheese. It was really good!
You’ll have to wait a few weeks for my taco seasoning recipe … and find it in my upcoming recipe ebook, “A Primer on Nourishing, Homemade Recipes to Replace Unhealthy Food Products.”
So there, I just gave two dinner recipes for the price of one! Enjoy!
This post is part of: