Nearly Paleo Brunch

You see, I wrote this blog post once already and the recipe was so good, WordPress ate it. Sadly, I’ve now forgotten most of what I said…

This is what we had yesterday, for the meal that happens at around 3pm on a Sunday when you’ve been rushing around and realise you haven’t actually had any food since breakfast. We have it often, with different ingredients depending on what’s in the fridge, but this particular combination was so good The Husband wanted me to save the recipe. So I thought my blog was a good place to store it.

Note – this recipe serves four lightweights, three normal people, or two people who are really hungry. It’s not entirely 100% Paleo, and it’s definitely not Kosher. However, if you wanted to sacrifice the Paleo side, you could probably make it with Viennas… or if you’re feeling very adventurous, vouscht (I’ve never ever seen the ingredients on any pack of vouscht or Viennas, but I really doubt they’re gluten free. They are however, very definitely dairy free:-)

Ingredients:

  • Sausages. We used Sainsburys 97% Outdoor Reared sausages. Not strictly Paleo but we figure that if there’s 97% happy pig pork, there’s only 3% for the anti-Paleo ingredients. We typically use 12 chipolatas, or six normal sausages. Around 375/400g per packet anyway
  • Onions – one
  • Courgette – one
  • Mushrooms – six large
  • Sweet Pepper – one
  • Olive Oil – one tablespoon
  • Tomato Puree – one tablespoon
  • Stock Cube – one. We make our own stock cubes, by making stock out of a chicken carcass and various vegetables, then reducing the liquid down loads and freezing it in ice cube trays. I suppose you could use a Paleo friendly stock cube dissolved in a tablespoon or so of water

Method – 1:

  1. Fry over the sausages in the olive oil until they’re just brown
  2. While they are frying, chop the pepper, onion, mushrooms and courgette but keep them separate
  3. Cut them up into three or four pieces per sausage depending on how much patience you have
  4. Add the onions and courgettes, and fry until the onion starts to go translucent
  5. Add the mushrooms, pepper, stock cube and tomato puree
  6. Mix well and keep frying until the sausages are cooked through
  7. Eat

Method – 2:

  1. Chop all the solid ingredients and fry in the olive oil, tomato puree and stock cube until the sausages are cooked through

***

Which method you use should depend on how hungry you are. This is not a souffle recipe – if you change the ingredients, amounts, or cooking time it doesn’t matter in the slightest:-) I am keen to hear however from fellow Jewish Paleo lifestyle followers (there has to be a better way to phrase that!), from anyone who dares to try the above with vouscht or Viennas, or from anyone with a loved variation of the recipe…

 

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s