Finding a source for quality pastured, organic sausage can be tough. Even the best stuff often contains sugar or gluten of some sort. One high-quality brand, Mulay’s Sausage—available in a number of flavors in both links and patties—is available for purchase online (also available for purchase in many natural markets—try asking your grocer to carry it). But it’s also easy to make your own! In fact, you might want to triple or even quadruple this pork mixture, form it into small, 11/2-ounce patties, and store them between sheets of wax paper in a sealed container in the freezer for up to 6 months. Set 2 frozen patties per serving on a plate in the fridge before you go to bed and you’ll be ready for breakfast the next morning.
6 ounces ground organic, pastured pork, preferably fatty
1/4 teaspoon fennel seeds
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon Himalayan or Celtic sea salt
1/4 teaspoon ground black pepper
2 tablespoons organic lard
1 tablespoon pine nuts
2 ounces spinach leaves, stemmed and chopped (about 1/2 cup)
2 ounces Swiss chard leaves, stemmed and chopped (about 1/2 cup)
2 ounces kale leaves, stemmed and chopped (about 1/2 cup)
1. Mix the pork, fennel seeds, oregano, sage, salt, and pepper in a medium bowl until the spices are uniform throughout. Divide this mixture into 4 patties.
2. Melt half the lard in a large skillet set over medium heat. Add the patties and cook, turning once, for 6 minutes, or until cooked through. Transfer to a plate.
3. Melt the remainder of the lard in the skillet. Add the pine nuts and cook, stirring often, for 1 minute, until lightly browned and aromatic. Add all the greens and cook, tossing often, for 1 to 2 minutes, or until wilted.
4. Divide the greens between 2 plates. Top each with 2 patties.
Note: I love all these greens! But you might not want to buy so many at once. All you really need is 11/2 cups of stemmed and chopped leafy greens. But variety sure makes for a tastier breakfast!
Add 1 teaspoon minced garlic with the pine nuts. If desired, serve 2 tablespoons Primal Cultured Vegetable Kraut (page 211) on the side.