Merguez Style Lamb Sausage

We had been dreaming about lamb for breakfast and this merguez inspired recipe has become a breakfast favorite in the past few weeks. Last summer I blessedly discovered that deadly nightshades are deadly for me. Such a great relief to get rid of those symptoms! So you may notice that my recipes since then have been very low on nightshades. This sausage is often eaten for breakfast or dinner with a spicy harissa, and is often made with tomato. If nightshades do you no wrong, feel free to experiment with such stuff. These sausages are so redolent with spices they don’t need any help with flavor!

It is best made the night before you plan to eat, to let the flavors blend. Then you can just double the recipe and place the extra in the freezer in serving size portions for easy thawing for breakfast.


  • 2 tsp coriander seed
  • 2 tsp cumin seed
  • 2 tsp anise seed, or fennel seed, in a pinch
  • 2 tsp cinnamon
  • 1 teaspoons turmeric
  • 1 tsp ground black pepper
  • 1 pound fresh ground lamb shoulder
  • 2 garlic cloves
  • 1 teaspoon fresh ginger
  • 1/4 cup cold water
  • 1 teaspoons or so salt, to taste


1-Dry roast the spices in a small pan over medium low heat. Grind any of them that are whole and mix them together.

2- Blend the ginger and garlic in a food processor until finely chopped.

3-Combine all the ingredients and blend well with your hands

4-Form patties or rolls and cook in an iron skillet at medium high. Eat while piping hot or eat cold, they are always delicious!

Herb Sausage

This sausage I make for adding to the stuffing for chicken and turkey for turkey day, but I always make extra to freeze so that I have breakfast sausage in the winter. I usually make three times the recipe. Start with a small batch and feel free to experiment.

We found some amazing forest raised local pork that we have been enjoying. Look for the best pastured pork or Tails and Trotters for the best tasting sausage!


  • 1 lb of ground pork
  • 2 tsps garlic powered
  • 1 tbs onion flakes
  • 1 tbs fennel ground
  • 1 tsp salt
  • 1 tsp pepper
  • I sprig of sage stemmed and ground in the food processor


1: Mix all the ingredients in a bowl thoroughly with your hands

2: Shape the mixture into small patties or other shape of your choice

3: Cook on a hot skillet until fragrant and cooked through. Enjoy with any of the other nourishing things you eat for breakfast : )

Veggie Pancakes

For holiday meals we always make a huge pot of the vegetable mash that we posted last week to make sure there is enough to freeze for shepards pie and these wonderful pancakes that we make all winter. Go the mash receipe for details of preparing mash cauliflower turnip and parsnip.

This recipe is in the tradition of potato pancakes and are savory. We eat them slathered in cultured butter with a sprinkle of sea salt. Delicious!


  • 1 cup of mash cauliflower, turnip and parsnip
  • 2 eggs
  • 1/2 small onion grated
  • pinch of salt
  • pinch of pepper
  • fat for cooking (bacon fat from sugar free bacon is ideal, but duck fat or chicken fat work well for this recipe)


1: Mix ingredients into a bowl with a fork until well blended.

2: Spoon onto a hot skillet and turn the heat down to medium

3: When the pancakes are cooked well on one side they will not fall apart when you try to turn them

4: When they are done, they will be firm to the touch. Can be enjoyed with any meal of the day

Shrimp and Pork Breakfast Soup

This is a favorite no egg variation of the congee style soup I shared previously. Of course you can add egg to it to give it a plethora of flavor and nutrition.

Having frozen shrimp in the freezer is a must for us in this area where shrimp are local abundant and delicious.

A slow cooker is an amazing thing! My lovely sister gave me one for the holidays last year and now all our broths are now made in it and can cook for days. If you are struggling with making enough broths to have on hand the slow cooker is the answer.

To make seasoned ground pork:

  • 1 lb of pork
  • 1 tbs of granulated or 4 cloves fresh garlic
  • 1 tsp of apple cider vinegar
  • 1 tsp of salt
  • Mix all ingredients together well. Keep it in serving size containers in the freezer

Tricks to making breakfast easy:

  • prepare all the chopped veggies the night or days before
  • fry plenty of garlic in oil for dishes like this (yummy) and have it on hand
  • prepare seasoned pork in advance, keep in the freezer & thaw over night
  • have plenty of frozen HOMEMADE broth in your freezer


  • 2 cups of Asian chicken broth
  • 1/2 sliced onion
  • 1/4 lb of seasoned ground pork 1/2 a small sweet onion
  • 1/4 lb cleaned shrimp fresh or thawed
  • 2 tbs red boat fish sauce
  • Salt and pepper to taste

For garnish:

  • Fried garlic
  • Ginger
  • Green onions
  • Cilantro


  1. Bring the broth to a boil. Add the onion slices.
  2. Make pork into small balls as you drop them into the boiling liquid. They will rise when they are cooked.
  3. Drop the shrimp into soup and immediately turn the heat off. Season, put into bowls and serve with garnishes. Have an amazing day after such a perfect breakfast!

Grilled Breakfast Gallimaufry

Now that it is grilling season we have been having fun! While the grill is still hot and the coals done with dinner (or lunch) throw on some bratwurst and veggies for breakfast the next day.

A friend of mine noted that my breakfasts seem so complex. That stumped me for a moment. I feel like I have been making simple dishes, at least for breakfast! Then I realized I do most of my prepping in advance. Chop onions for breakfast while you are chopping them for dinner: put them in the container in the fridge so they are ready to go when you need them. I have frozen broth in the freezer for every occasion, so breakfast soup is always easy.

This dish is in that very tradition. Have the onions cut in advance and the sausage and veggies grilled. All it takes is eight to ten minutes to warm things up. A couple of fried eggs on top make for a delicious variation, but its plenty of food with out. This recipe serves 2 generously.


  • 2 bratwurst
  • 1 yellow zucchini (halved length wise)
  • 1 green zucchini (halved length wise)
  • 1 small cauliflower or half a larger one cut into 2 large chunks
  • 1 small yellow or white onion diced
  • 3 tbs fat for cooking
  • green onions for garnish
  • salt and pepper to taste (usually the sausage is seasoned so don’t overdo it)


  1. Grill the bratwurst, zucchini and cauliflower a day or two before you plan to have this breakfast. On the day of, chop all of them into cubes.
  2. Cook the diced onion in the fat over medium heat
  3. Toss in the cubed sausage and veggies. Stir occasionally until hot. Garnish and serve.