Inside Out Egg Roll Patties

Inside Out Egg Roll Patties

--well actually there are no eggrolls involved, inside OR out, but it sure did remind me of my beloved spring rolls!  Our friend Nona Parry shared the original of this, but Joseph tweaked it to be even better since I'm no longer on elimination-phase AIP.



This is kind of a huge recipe...it made eight patties!  Lots of vegetables in each serving, too.  We ate two each last night, and I'm so looking forward to dinner tonight--leftovers never looked so good!

Ingredients

Oil for frying (toasted sesame oil is best)
1 lb ground pork
1 T minced garlic or powder
1 T minced onion or powder
1 t Red Boat fish sauce
1 t minced ginger
1 t Chinese five spice
½ t salt
½ c plus 2 T coconut aminos
4 c coleslaw vegetables (he used red and white cabbage plus grated carrots)

Mix well the pork, 2 T coconut aminos, and seasonings.
Add remaining coconut aminos to vegetables, then mix everything together.
Divide equally into 6-8 patties.
Pan fry on medium heat for 3 minutes per side in as little oil as possible.
Serve hot. Soy or tamari sauce, wasabi, Sriracha or chili sauce are options.




The coconut aminos made them caramelize a bit in the skillet, which was also wonderful...

(Of course they didn't need any sauce or dip at all!)

Home made breakfast sausage

This recipe is definitely AIP compliant...you can even use black pepper if you're in the reintroduction phase and don't have a problem with it.  (Most people don't.)  It's a delicous and simple breakfast...

Good sausage needs to be about 20% fat to be tender...but most ground pork you can buy isn't--everybody got mistakenly wacko over "low fat."  (The brain NEEDS fats...you just don't want to use the bad stuff, margarine, corn oil, safflower oil, etc.)  So if it's too lean, I add a bit of ghee, coconut oil, lard (YES, HUSH) or pork fat.

You also need to add about 3 T. of cold water (YES), to keep your sausage from being dry...don't worry, it absorbs it!

INGREDIENTS

1 lb. ground pork
1 tsp sea salt
1/2 tsp black pepper unless you're in the introductory phase of AIP...if so, omit
1 tsp dried sage (I like a LOT, but you can cut this back if you like)
1/2 tsp dried thyme
1/4 tsp. dried ginger
1/2 tsp garlic powder (or more)
1/4 tsp onion powder
pinch of ground cloves
(+ 1 T. coconut oil, lard, or pork fat, if your pork isn't 20%)

HOW-TO

Put pork in large bowl, blend spices and water together and pour on the ground pork. Add fat if needed. Blend well...I use my hands to make sure everything is well blended, and yes, nitrile gloves are nice.

I always make a small test patty to see if the herbs and seasonings are sufficient and usually add more of something...even of the cloves.

Cook as usual and enjoy!

The original of this recipe was on the PhoenixHelix blog--she has a lot of wonderful ideas--but I've tweaked it rather a lot to suit my tastes!  You can do likewise, of course.