Homemade Italian Sausage

I wanted to make Zuppa Toscana but needed to make my own Italian sausage for it to be Whole 30 compliant. This recipe from Taste of Lizzy fit the bill perfectly, using a portion of the ground pork we have stockpiled in the freezer as a bonus. Here's the recipe with my adaptations.

Homemade Italian Sausage

2 tsp. parsley
2 tsp. Italian seasoning
1 Tbsp. minced garlic
1 tsp. onion powder
1 1/2 tsp. black pepper
1/2 tsp. paprika
1 tsp. red pepper flakes
2 tsp. salt
2 lb. ground pork

 

Combine all ingredients together, and mix well. Use in recipes for ground Italian sausage or shape into patties to cook as patties. Makes 2 lb. of sausage.

Roasted Pecan Halves

I have no excuses for not posting since we returned from vacation except life. It happens. I'm back on the Whole 30 bandwagon because I wanted to feel better and feel better about myself. I'm about halfway through, and I made these pecans from Just a Pinch to take to a Halloween party, so I had a treat I could eat. Normally nuts aren't a treat unless they are coated in sugar like these delicious ones, but these were good enough they felt like one (at least on Whole 30).

Roasted Pecan Halves
1 lb. pecan halves
4 Tbsp. clarified butter
1 tsp. salt

Preheat oven to 300°F. Spread pecan halves evenly on a baking sheet. Break butter into small pieces and place on pecan halves. Sprinkle evenly with salt.

Bake 10 minutes, then gently stir. Cook another 10 minutes or until browned. Remove from the oven, and cool. Makes 1 lb. of nuts.