"Julie Bove" > wrote in message
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>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Giusi" > wrote in message
>> ...
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>>> "Paul M. Cook" > ha scritto nel messaggio
>>>>I have 3 pounds I need to eat soon. Tired of just sausage and eggs.
>>>>Looking for low carb recipe ideas for bulk sausage.
>>>
>>> Make chili, make minestrone, make meatloaf.
>>
>> I can't imagine Jimmy Dean breakfast sausage in chili or minestrone. The
>> spices are all wrong. Meatloaf though is an idea. Trouble is to keep it
>> light you need bread crumbs. That's not low carb.
>
> No you don't. I've asked about this on the diabetes food newsgroup and
> plenty of people there put no starches in at all. I use gluten free oats.
> Just a small amount and they are whizzed in the food processor prior. I
> also add some ground flax seeds and baby food squash instead of egg. And
> a ton of vegetables which have also been processed prior then cooked down
> very well to the point where there is very little liquid left. I also add
> some tomato juice or V8 or similar. Whatever I have in the house. I
> season this with Italian seasoning but I would not use that for a
> breakfast sausage. Probably wouldn't add any other seasoning except
> perhaps for salt and pepper which I also add to mine. Oh and a lot of
> ketchup but you could use plain tomato sauce for less carbs.
>

I've found meatloaf made without bread tends to be pretty dense and tough.
Spinach helps keep it light as well. You had me going up to the baby food
squash. How does that work when the egg is a binder?

> I shape into somewhat largish individual loaves. I top these with ketchup
> or chili sauce which I would also leave off for that type of sausage.
> Bake at 350 for about an hour on foil lined lipped cookie sheets for
> easier clean up. Let rest for about 10 minutes before serving.

Chili sauce is good on a meatloaf.

Pau;