Updated: Oct 9, 2020
This is a mold-safe version of the standard pork sausage but it's made with grass-fed beef instead.
On the PhazeMoldDiet you want to avoid select foods and ingredients. One of those foods to avoid is "pork". Pork can contain fungus in higher amounts than any other meet and should be avoided. One of the other ingredients which you will learn about when you get to Phaze 3 is "black pepper". If you are only in Phaze 1 or 2 and have not yet learned about the list of moldy foods and you want to get a jump start on avoiding them you can find the full list here: "FULL LIST OF MOLDY FOODS"
ITEMS YOU'LL NEED
Stove Top (Gas or electric)
Extra serving platter or plate
2 teaspoons organic sage (fresh is best)
2 teaspoons celtic sea salt or pink himalayan salt. (Avoid iodized table salt on the PhazeMoldDiet.
1 teaspoon ground organic cayenne pepper
¼ teaspoon organic marjoram ⅛ teaspoon organic crushed red pepper flakes
1 pinch organic ground cloves
2 pounds ground grass-fed/grass-finished beef (defrosted, not frozen)
In a small glass or stainless steel bowl, combine the sage, salt, ground cayenne pepper, marjoram, crushed red pepper and cloves. Mix well.
Place the grass-fed ground beef in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal meat temperature reaches 160 degrees F (73 degrees C).
The beautiful part about sausage is that you can store them in an air tight BPA-free glass freezer container for up to a year. Not that you would wait an entire year to eat these up but they are great "make-ahead" choices for breakfasts when you're not feeling so well.
You can check out my page on kitchen gadgets and storage options that I recommend HERE