Have you guys tried the roasted garlic chicken sausage from trader joe’s?? I’m addicted, it’s fine. You should’ve seen the last time I went to check out there. 6 bags of plantain chips, 4 packs of this roasted garlic chicken sausage…and, you know, the regular other stuff. The funniest thing is, the cashiers don’t even look surprised that you’re buying probably a quarter of the storefront’s stock of those things, because they’re so dang good.
This is probably also the reason that I hadn’t tried their frozen cauliflower rice until about a week ago, because everyone else kept hoarding it. AT LEAST I DON’T TAKE THE STOCK OF THE WHOLE DAMN STORE, AND LEAVE NONE FOR OTHER PEOPLE TO ENJOY. Rude.
So I’ve been eating less eggs for breakfast lately. #whomp, right? I know. It’s so incredibly sad. Especially because it got to the point where multiple friends were calling me the “queen of eggs” on instagram at one point. I LOVE my runny yolks, and “yolkporn”, if you will. I knew about a year ago when I took a food sensitivities test that I have just as strong a reaction to eggs as I do to dairy (which is pretty freaking high). Yes, I’m fully aware that these tests aren’t always accurate. But what they do indicate is how leaky your gut is (meaning if you show up as highly sensitive to a LOT of foods like me, your gut is leaky, my friend!), and some healing is in order. Meaning eating less of those foods you are sensitive too, and focusing on gut-healing foods like bone broths, collagen, gelatin, etc.
I tried to totally cut eggs out for a while. Then reintroduced them and didn’t really see any immediate effects, so I slowly started eating them again. And now it’s gotten to the point where I’m completely ignoring the fact that I’m still sensitive to them, and have just been eating them whenever…ugh. Why are you so good but hurt so bad?!
So now, I’m eating more egg-free breakfasts. It kind of feels like when I was back on the autoimmune protocol for a while. BLEGH. I don’t like being restricted in my food more than I already have to be (celiac and lactose intolerant, woot woot), but hey. The new recipes I’ve been making for eggless breakfasts totally make up for it. Like these freaking delicious roasted garlic chicken sausages. Better than the trader joe’s ones? You decide.
- 1 head garlic
- 1 tsp olive oil
- 1 Tbsp coconut oil or ghee
- 1 lb ground chicken or turkey
- 3 cloves roasted garlic
- 1 tsp onion powder
- 1 tsp dehydrated minced onion
- 1 tsp dried basil
- 1 tsp dried parsley
- ¾ tsp sea salt
- optional: 1 Tbsp coconut sugar*
- Preheat the oven to 400.
- First, we’ll roast the garlic. Cut off the top part of the garlic head so the cloves are visible, and peel off the excess outside layers, leaving a layer intact. Drizzle the top with 1 tsp olive oil, and wrap it loosely in aluminum foil.
- Place the garlic on a baking sheet and roast for 40 minutes. Allow it to cool before handling.
- Meanwhile, combine the rest of the ingredients for the sausage (except the coconut oil or ghee): the ground chicken, coconut sugar, onion powder and minced onion, basil, parsley, and sea salt.
- Once the garlic has baked and is cool enough to handle, mash up three cloves with a fork, and mix those into the sausage mixture.
- Use a cookie scoop to make meatball-sized mini sausages. Leave them in a ball shape.
- Heat a large cast iron skillet with the coconut oil or ghee. Once it’s hot, add the sausages, and press them down slightly with your hand to flatten them. Cook for 3-4 minutes on first side, and 2 mins on second side, or until cooked through.
You can also substitute your favorite sweetener here: try honey or maple syrup to give these a totally different flavor!