I included the air fryer tidbit just for you.
I always liked this recipe:
Though you don’t need to stuff anything. And it does have sugar, which you could reduce, eliminate, or substitute. I’ve just added the amount called for (adds 11 grams carb spread over 2 1/2 pounds of sausage). <1 gram per sausage.
Fangs nailed it.
Its not easy to change a lifetime of poor diet. Keep your goal in sight. Digestive issues? I used to have these too. I had Tums tablets everywhere…in the house, in the car, at the office. Since Keto, I haven’t needed them in a year. Eat some bacon instead of chocolate. KCKO.
I stuffed my first sausage into a piece of intestine (I had no proper tools but there are ways) but since then I realized that I totally can skip that.
I checked out the recipe and compared it with the method people use in my country… We never add sugar. Adding plain sugar to meat is insane to me, I don’t know why some folks love it, fortunately it’s not a thing here (of course, lots of processed meat has a tiny bit but that’s food industry for you, putting various things into the food, even needlessly).
We obviously use a ton of paprika (I saw recipes with pepper, so the raw version of it), maybe some pepper, that’s about spices and much more salt (but still almost nothing compared to the smoked salted pork items with their 7+ % salt content (some illegally salty item produced 11% too), that’s quite brutal but needed for preservation, it seems.
I made some turkey sausage thing, that was turkey and white bacon (I tried to make turkey deli meat but it apparently became bacon… fine for me). I like simplicity. But I added my own sausage spice mix to half of it, that made it even better.
Of course, there are zillion types of sausages, even here. I can’t make my favorite one, the hard smoked kind but it’s easy to buy a good one from the nearby pig farm and even the supermarkets has quite delicious stuff.
Good soft sausage, the kind one fries or bakes, that’s hard to get for some reason, that’s why I started making my own. But I am a lazy newbie so I progress slowly.
I don’t really like bacon but my pork chuck roast is the best thing ever for me. Chocolate wouldn’t have a chance even if I was still interested in it (carnivore killed our lovely relationship very quickly and I LOVED chocolate and ate it every day on my vegetarian keto for years). This is actually an old trick of mine, eating something better (better for my health and well-being and even more tempting and delicious. total win!) instead of the target of some stupid whim… It doesn’t work always because our desires can be quite complicated and stubborn and we eat for various reasons but it’s often effective.
Ain’t that the full truth of it for most of us LOL I ate Tums like candy back in the day and thought I would truly live on them forever Now I never buy them but if I eat some spice rub on like take out ribs, yes I have to search the house for a Tums and luckily hubby is still eating crap so I can usually find some Rolaids or Tums in his truck
I have to say it is so nice to never have to rely on a daily Tums anymore! You had me laughing when I read this cause I can so relate LOL
The sausages are like big hot dogs. I cooked them at 400 deg F until the bacon was cooked.
Some semi-related thoughts for you: don’t make the perfect the enemy of the good. You don’t have to be in ketosis all the time, or ever. Less carbs = better than more carbs. And if you fall off the wagon completely, just hop back on the next day!
If you’re going to pan fry your (cased) sausage, one trick is to add water to the pan and cover. Cook for a while, then remove the cover, boil off the water, and fry.
The boiling helps cook/steam the sausages, which helps to cook the interior without the exterior getting really dark while the interior is still cold.
Yup, that’s what my mommy taught me! Still works.