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Meats

Homemade Sausage

April 21, 2016 By Recipe Renegade Leave a Comment

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Do You Eat Pork?

I don’t eat a lot of pork—an occasional bacon for breakfast, maybe a ham for Easter and sometimes home made pork sausage. I only buy local pork and try to keep it to a minimum. Like Dr. Axe says: You eat pork; you have parasites. I don’t worry much about parasites; I fuel my body with no less than a couple handfuls of moringa oleifera every day. Moringa oleifera is said to be anti-parasitic, anti-bacterial, anti-fungal, and anti-viral.

Sausage and French Toast on Rye Round MHC RR
Sausage with Rye French Toast and Fresh Orange Slices

It doesn’t have to be Pork Sausage; Beef Sausage works, too!

I realized if I wanted to avoid pork, I’d have to find another way to make sausage. I was pleasantly surprised when I deviated from pork in this recipe. The first time I made it, I only used half a pound of beef for fear of ruining the entire pound—it was delicious! I’ve not yet tried this recipe with ground chicken or ground turkey, but I’m guessing the ground fennel might need to be replaced with ground rosemary. But that’s only a guess. When I’ve had a chance to make these with poultry, I’ll update this page.

Sausage
 
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Author: Recipe Renegade
Ingredients
  • 1 Pound Grass-Fed Ground Beef (or Ground Pork)
  • ½ Teaspoon Himalayan Salt
  • ½ Teaspoon Ground Black Pepper
  • ½ Teaspoon Thyme
  • 1 Teaspoon Sage
  • 1 Teaspoon Onion Powder
  • 1Teaspoon Garlic Powder
  • 2 Teaspoons Ground Fennel
  • 2 Teaspoons Demerara or Evaporated Cane Juice/Sugar or ¼ Teaspoon Stevia
  • Instructions
    1. Mix all ingredients in stand mixer until well blended.
  • Divide into 6 or 8 sections and make patties. (I use an old-fashioned ice-cream scoop to measure and flatten with a spatula or with clean hands.)
  • Cook in cast iron pan on medium heat for approximately 4 to 5 minutes on each side or until completely cooked through to middle. The thicker the patty, the longer it will take to cook.
  • 3.5.3251

     

     

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    Filed Under: Main Dishes, Meats, Recipes, Side Dishes Tagged With: beef sausage, homemade sausage, How to make home made sausage, pork sausage, what spices are in sausage?

    Grilled Chicken with Barbeque Sauce

    July 29, 2015 By Recipe Renegade Leave a Comment

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    When I was a kid, my mom always “par-boiled” the chicken before it went onto the charcoal-briquette fire on the grill. Of course, there was plenty of time to par boil considering it took FOREVER for the charcoal to be ready! When I became an adult, I skipped that step. I’m not sure why, but I did. Only recently, since I love chicken bone broth, did I start par-boiling again. I’ve learned it’s a necessary step that shouldn’t be skipped and keeps the chicken moist and tender. Be careful to not overcook!

    Barbequed Chicken Recipe Renegade

    If you don’t want to parboil, cook your chicken on the grill BEFORE adding the barbeque sauce. This is only necessary, because of the sugar in the sauce, which makes a mess on the grill. The longer the barbeque sauce is on the grill, the bigger the mess.

    Grilled Chicken with Barbeque Sauce
     
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    Grilled Chicken with Barbeque Sauce
    Author: Recipe Renegade
    Ingredients
    • 2 lbs Chicken with bone
    • *Barbeque Sauce
    Instructions
    1. Par-boil chicken for 25 minutes.
    2. Prepare Barbeque Sauce.
    3. After 25 minutes, remove chicken from water.
    4. Place on grill.
    5. Baste on one side. Place basted side down and cook for 5 minutes. While that side is cooking, baste the other side.
    6. After the five minutes, flip and cook second side for 5 minutes.
    7. Keep basting and flipping until the internal temperature has reached 165°.
    3.5.3251

     

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    Filed Under: Gluten-Free, Meats, Recipes

    Sweet and Spicy Grilled Shrimp

    July 1, 2015 By Recipe Renegade Leave a Comment

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    These delicious, grilled shrimp are always a big hit. Although sometimes hard to find, I use wild caught shrimp that do not have sodium tripolyphosphate added as a whitener/preservative. Wild caught fish are always a better choice than farmed fish.

    Sweet and Spicy Grilled Shrimp Recipe Renegade

     

    Sweet and Spicy Grilled Shrimp
     
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    Prep time
    45 mins
    Cook time
    10 mins
    Total time
    55 mins
     
    This is an easy grilling recipe that is sure to please!
    Author: Recipe Renegade
    Ingredients
    • 2 Pounds Fresh or Frozen Shrimp
    • ½ Cup Muscovado
    • Juice and Zest of One Lemon
    • ¼ Cup Walnut Oil
    • ½ Teaspoon Himalayan Salt
    • ¼ to ½ Teaspoon Powdered Cayenne Pepper
    • Optional: A couple sprigs of fresh mint
    Instructions
    1. If using fresh shrimp, skip this step. Place frozen shrimp in a colander and place in bowl or pot; cover withcold water and allow to sit for about 10 minutes.
    2. While waiting for shrimp to thaw, make marinade by mixing remaining ingredients in a bowl or plastic bag.
    3. If shrimp are not yet thawed, replace water with fresh, cold water and let sit another 5 minutes.
    4. When shrimp are thawed, drain to remove water and add shrimp to marinade mixture.
    5. Marinade shrimp for 30 minutes. DO NOT allow shrimp to sit in this mixture for longer or the citric acid might cause shrimp to dry out.
    6. Tails may be removed or left on for cooking.
    7. Place on skewers or in grilling basket.
    8. Grill until inside has turned white and no longer clear, flipping every 2½ minutes for a total of approximately 5 minutes on each side. Please note - size of shrimp will affect cooking time. Be certain to cook shrimp until inside is no longer clear on inside. Do not overcook.
    9. OPTIONAL: Garnish with fresh mint.
    3.3.3077

    Please note that brown sugar can be used instead of muscovado.

     

     

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    Filed Under: Gluten-Free, Meats, Recipes Tagged With: Grilled shrimp, grilling ideas, how to make grilled shrimp, sweet and spicy grilled shrimp

    Fall-Off-The-Bone Spareribs with Rib Rub

    June 17, 2015 By Recipe Renegade Leave a Comment

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    Fall-Off-The-Bone Spareribs with Rib Rub
     
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    Either pork or beef ribs can be used for this recipe. They are delicious and literally fall off the bone.
    Author: Recipe Renegade
    Ingredients
    • 4½ Pounds Ribs (Baby Back are my favorite)
    • 2 Tablespoons Olive Oil

    • For Rib Rub:
    • ¼ cup Muscovado(brown sugar can be substituted)
    • 1 Teaspoon Garlic Powder
    • 1 Teaspoon Onion Powder
    • ¼ teaspoon Cayenne Pepper Powder
    • Barbeque Sauce
    Instructions
    1. Rub ribs with olive oil and set aside.
      Make rib rub: In small bowl, combine Muscovado (or brown sugar), garlic powder, onion powder, and cayenne pepper. Stir until well mixed.
    2. Completely cover ribs with rub mixture, rubbing it into the ribs.
    3. Wrap ribs in a large piece of **heavy-duty foil (about 28" x 18") and seal the edges.
    4. Refrigerate overnight or up to 24 hours.
    5. Bake in covered grill over *indirect medium heat (275°) for 2 hours.
    6. While ribs are cooking, make this Barbeque Sauce.
    7. When ribs are finished baking, put a small amount of barbeque sauce into a cup or bowl to use for basting.
    8. Cook remaining sauce on stovetop or grill over low heat for about 20 minutes.
    9. Baste ribs with uncooked Barbeque Sauce and place on direct medium heat on grill, cooking for about ten minutes on each side.
    10. Throw out remaining sauce that was used for basting.

      *Indirect heat - light one side of the grill and place the ribs on the opposite side. This creates an oven for baking.


      **As a rule, I no longer use aluminum foil, but I've not yet found a good substitute for this recipe.
    3.5.3251

     

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    Filed Under: Gluten-Free, Meats, Recipes Tagged With: Beef spareribs, easy barbeque recipe, easy bbq recipe, how to make spareribs, Pork spareribs

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