Paul M. Cook wrote:
> I have 3 pounds I need to eat soon. Tired of just sausage and eggs.
> Looking for low carb recipe ideas for bulk sausage.
>
> Paul
>
>


Well, there's the Spam, egg, sausage, and Spam, that's not got much carb
in it... :-)


-Bob

"Polly Esther" > wrote in message
...
>
> <<"Julie Bove" . wrote, in part
> baby food squash instead of egg. >>
>
> Now there's an inspiring substitution. I use baby food bananas in banana
> nut bread when the ones available are not just right. Baby food packs of
> applesauce are handy too but I hadn't heard of squash for an egg
> substitute. I wonder how that would work in the recipe for a small skillet
> cornbread. The weather's bad and the Christmas traffic is fierce. I'll
> just wait until the coast clears. Pun intended. Polly

I don't know. I've made cornbread from a gluten free mix that contains no
eggs and needs nothing but water and oil. Sadly they no longer make the
mix.

"Bryan" > wrote in message
...
On Dec 22, 7:45 am, "Polly Esther" > wrote:
> <<"Julie Bove" . wrote, in part
> baby food squash instead of egg. >>
>
> Now there's an inspiring substitution.

Inspiring like a shot of ipecac.

> I use baby food bananas in banana
> nut bread when the ones available are not just right.

They could never be as "not right" as baby food. We fed our son
~12-15 jars of baby food total. You two are the TIAD Sisters.

My daughter didn't eat much baby food either. However when you have food
allergies and have to do without things like eggs, you do what you've got to
do. And adding squash (something none of us normally like) to the meatloaf
is a good idea because we all like the end result. Yeah I could buy a
squash and process it myself like that but I would wind up with a ton. And
I only need enough to sub for a couple of eggs. So... Works for me!

Julie Bove > wrote:

>If you have diabetes or pre-diabetes you really have no choice but to cut
>back on the carbs.

Cut back on carbs, sure.

Cut back on "carbing", not sure. Or worse, engage in "low carbing".
Obviously proper English would be "carb lowering", not "low carbing".

Steve

"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Giusi" > wrote in message
>>> ...
>>>>
>>>> "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.

The squash works very well. Just to be safe I have done individual ones
because I fear that a large one might not slice through. I am allergic to
eggs which is why I needed a substitute. And my daughter (although she is
getting better) and husband do not like to eat much in the way of veggies.
Daughter knows what all veggies I am putting in there because she has helped
me to make them. But my husband does not and if he knew, he just might not
eat them. He sees a big piece of meat and he loves his meat!

The loaves are very tender. I have a tendency to put too much veggies in
them and while those loaves are good, they do not taste as meaty as they
should. So I have to either wait until I have some small quantities of
veggies in the house or buy things from the salad bar.

The trick to getting them to work is to cook down the veggies until most of
the liquid is gone. If you don't they will give off a lot of liquid while
cooking. It might burn on the pan and they will not necessarily hold
together as they should. They will taste fine and the texture will be fine.
But you'll worry that your oven will get all dirty because they'll give off
that much liquid.

I should add that I only use good quality, grass fed beef to make this. I
don't grind my own because my daughter and I are not big meat eaters and I
don't need to store another tool.

"sf" > wrote in message
...
> On Thu, 22 Dec 2011 12:13:21 -0800, "Paul M. Cook" >
> wrote:
>
>> Chili sauce is good on a meatloaf.
>
> It most certainly is! I like to mix in a little Tabasco too.

It is but I'm not sure how well that would work on breakfast sausage.

"Giusi" > wrote in message
...
>
> "Paul M. Cook" > ha scritto nel messaggio
>> "Giusi" > wrote in message
>>>>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.
>
> Your imagination is not working to capacity. Add the spices you think are
> missing! Add garlic! There's nothing so pronounced about ordinary
> breakfast sausage.

There can be if it's maple flavored!

"Brooklyn1" <Gravesend1> wrote in message
...
> phaeton wrote:
>>Paul M. Cook wrote:
>>> I have 3 pounds I need to eat soon. Tired of just sausage and eggs.
>>> Looking for low carb recipe ideas for bulk sausage.
>>
>>I do a lot of sausage and beans type stuff. I'm not sure what "low
>>carb" for you is, though.
>
> Beans are as high carb as it gets, though.

Not really because most are high in fiber and they also contain protein.
For most diabetics they work very well.

"Julie Bove" > wrote in message
...
>
> "Giusi" > wrote in message
> ...
>>
>> "Paul M. Cook" > ha scritto nel messaggio
>>> "Giusi" > wrote in message
>>>>>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.
>>
>> Your imagination is not working to capacity. Add the spices you think
>> are missing! Add garlic! There's nothing so pronounced about ordinary
>> breakfast sausage.
>
> There can be if it's maple flavored!

Or sage.

Paul

"Steve Pope" > wrote in message
...
> Julie Bove > wrote:
>
>>If you have diabetes or pre-diabetes you really have no choice but to cut
>>back on the carbs.
>
> Cut back on carbs, sure.
>
> Cut back on "carbing", not sure. Or worse, engage in "low carbing".
> Obviously proper English would be "carb lowering", not "low carbing".


Low carbing is just fine. The only problem with it is staying on it. It
does tend to get tedious.

Paul

"Paul M. Cook" > ha scritto nel messaggio
> "Julie Bove" > wrote in message

There's nothing so pronounced about ordinary
>>> breakfast sausage.
>>
>> There can be if it's maple flavored!
>
> Or sage.

Seems to me that if you had 3 pounds of maple flavored sausage you would
have mentioned it. If you neglected to do so yopu deserve to eat whatever
the result is. Anyway, you have too many objections for my taste.
Sage is not a deal breaker for most savory dishes.

"Giusi" > wrote in message
...
>
> "Paul M. Cook" > ha scritto nel messaggio
>> "Julie Bove" > wrote in message
>
> There's nothing so pronounced about ordinary
>>>> breakfast sausage.
>>>
>>> There can be if it's maple flavored!
>>
>> Or sage.
>
> Seems to me that if you had 3 pounds of maple flavored sausage you would
> have mentioned it. If you neglected to do so yopu deserve to eat whatever
> the result is. Anyway, you have too many objections for my taste.
> Sage is not a deal breaker for most savory dishes.

I never said I had three pounds of maple sausage because I in fact do not
have three pounds of maple sausage. Julie was simply saying that maple
sausage has a strong flavor and it does. I cannot see using Jimmy Dean
breakfast sausage in chili or minestrone. Sorry. The flavor profile is all
wrong. I love minestrone and when I have made it I use sweet Italian
sausage.

Paul

"Paul M. Cook" > ha scritto nel messaggio

I love minestrone and when I have made it I use sweet Italian
> sausage.

Would it surprise you to know the real thing has no meat? Some people
include poancetta in the sofritto, but it's basically a vegetarian thing. I
would eat your sagey sausages in it.

"Giusi" > wrote in message
...
>
> "Paul M. Cook" > ha scritto nel messaggio
>
> I love minestrone and when I have made it I use sweet Italian
>> sausage.
>
> Would it surprise you to know the real thing has no meat? Some people
> include poancetta in the sofritto, but it's basically a vegetarian thing.
> I would eat your sagey sausages in it.

I thought it was pasta fagioli that had no meat. What then is the
difference?

"Julie Bove" > ha scritto nel messaggio
> "Giusi" > wrote in message
>> "Paul M. Cook" > ha scritto nel messaggio
>>
>> I love minestrone and when I have made it I use sweet Italian
>>> sausage.
>>
>> Would it surprise you to know the real thing has no meat? Some people
>> include poancetta in the sofritto, but it's basically a vegetarian thing.
>> I would eat your sagey sausages in it.
>
> I thought it was pasta fagioli that had no meat. What then is the
> difference?

One is a vegetable soup which has beans in it. The other is a bean and
pasta dish. Both could be started with a little pancetta or prosciutto
scraps, but it isn't required for either.

I once got somewhat bored going through Florence the fifth time in a year
with visitors, so I ate vegetable soup at each restaurant. They varied so
wildly I could hardly believe it.

On Fri, 23 Dec 2011 14:01:10 +0100, "Giusi" >
wrote:

> I once got somewhat bored going through Florence the fifth time in a year
> with visitors, so I ate vegetable soup at each restaurant. They varied so
> wildly I could hardly believe it.

That's what's fun about Europe, you can order what seems like the same
meal over and over but have a different eating experience every time.
I figured that out when I was eating pub grub in England.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"Giusi" > wrote in message
...
>
> "Paul M. Cook" > ha scritto nel messaggio
>
> I love minestrone and when I have made it I use sweet Italian
>> sausage.
>
> Would it surprise you to know the real thing has no meat? Some people
> include poancetta in the sofritto, but it's basically a vegetarian thing.
> I would eat your sagey sausages in it.

Would not surprise me in the least, no. The trouble with breakfast sausage
is it really goes so well with eggs, potatoes, pancakes etc. I've tried it
on pizza and it was not a winner by any means.

Paul

Paul M. Cook wrote:
> "Giusi" > wrote in message
> ...
>> "Paul M. Cook" > ha scritto nel messaggio
>>
>> I love minestrone and when I have made it I use sweet Italian
>>> sausage.
>> Would it surprise you to know the real thing has no meat? Some people
>> include poancetta in the sofritto, but it's basically a vegetarian thing.
>> I would eat your sagey sausages in it.
>
> Would not surprise me in the least, no. The trouble with breakfast sausage
> is it really goes so well with eggs, potatoes, pancakes etc. I've tried it
> on pizza and it was not a winner by any means.
>
> Paul
>
>

It can work on pizza if you add fennel seed and red pepper flakes (or
cayenne.) And maybe a little garlic. I use it frequently in lasagna.

-Bob

"zxcvbob" > wrote in message
...
> Paul M. Cook wrote:
>> "Giusi" > wrote in message
>> ...
>>> "Paul M. Cook" > ha scritto nel messaggio
>>>
>>> I love minestrone and when I have made it I use sweet Italian
>>>> sausage.
>>> Would it surprise you to know the real thing has no meat? Some people
>>> include poancetta in the sofritto, but it's basically a vegetarian
>>> thing. I would eat your sagey sausages in it.
>>
>> Would not surprise me in the least, no. The trouble with breakfast
>> sausage is it really goes so well with eggs, potatoes, pancakes etc.
>> I've tried it on pizza and it was not a winner by any means.
>>
>> Paul
>
> It can work on pizza if you add fennel seed and red pepper flakes (or
> cayenne.) And maybe a little garlic. I use it frequently in lasagna.
>

Way back in a pervious life there was this little mom and pop diner that
served a calzone unlike any I have ever had. It was stuffed with breakfast
sausage and other goodies, steamed then browned under a broiler. Incredibly
good. Never could duplicate it.

Paul

"Paul M. Cook" > wrote in message
...
>
> "Giusi" > wrote in message
> ...
>>
>> "Paul M. Cook" > ha scritto nel messaggio
>>
>> I love minestrone and when I have made it I use sweet Italian
>>> sausage.
>>
>> Would it surprise you to know the real thing has no meat? Some people
>> include poancetta in the sofritto, but it's basically a vegetarian thing.
>> I would eat your sagey sausages in it.
>
> Would not surprise me in the least, no. The trouble with breakfast
> sausage is it really goes so well with eggs, potatoes, pancakes etc. I've
> tried it on pizza and it was not a winner by any means.

No. The sausage for pizza has to be spicy.

I wonder though if you could do a version of the casserole I've made for
past Christmases? It's breakfast sausage, cooked and crumbled then combined
with plenty of chopped onion, chunky applesauce and brown sugar. I cut
waaaay back on the brown sugar Perhaps you could use brown sugar Splenda?
And make your own artificially sweetened applesauce? Just combine and bake
until bubbly and well heated through.

"Andy" > wrote in message ...
> "Julie Bove" > wrote:
>
>> No. The sausage for pizza has to be spicy.
>
>
> Julie,
>
> AND crumbled.
>
> One pizzeria in town has it sliced into coins that while baking rise up
> around the edges, resembling contact lenses, with a pool of grease inside.
> :P I'd rather the grease submerge into the pizza, out of sight!
>
> Best,

Yeah. That too.