We have in our family a wide selection of allergy’s, intolerances and diets and one of the main ones we have to steer around is the Paleo diet. No grains, no dairy, no legumes etc So with these option what can you create? Well one of favourites is sausages but trying to find one which has a high meat content, not filled with gluten, nor any other stuffers is a tough task and can result in a less than flavoursome meal. This is where debbie & andrews sausages come in.
Established in 1999 their sausages are now a huge family favourite. Their Harrogate 97% are made from 97% (hence the name) pork shoulder & belly. Marinated in balsamic vinegar and a pinch of sea salt & cracked black pepper that is their only ingredients. I personally prefer chipolatas but having grilled these up to perfection I’m not too sure I’d ever go back.
I was amazed by how creamy, flavoursome and well allergy free these are. They work in with my FODMAP & Gluten free, my grandma’s paleo & parent’s dairy allergies and have fast become a family staple. The boys like that fact that they aren’t fatty and we all just love the taste and the quality. The lack of short cuts, fillers, cheap ingredients leave other sausages well behind! They are perfect grilled for breakfast, cold for taking along on a picnic, in a gluten free lasagne or roasted with vegetables, they add a wonderful creaminess and flavour to all. Why not in fact try them in this fabulous soup from Paleo leap? Dairy free, Low FODMAP & gluten free!
Sausage & Sweet Potato Soup
|Photo Credit: Paleo Leap|
1 3/4 lbs sweet potatoes, peeled and roughly chopped;
4 of Debbie & Andrews 97% sausages;
2 large carrots, roughly chopped;
2 celery stalks, roughly chopped;
1 1/2 tsp curry powder;
1 red chili, sliced finely;
7 cups homemade chicken stock;
1 bunch fresh parsley, chopped, for garnishing;
Sea salt and freshly ground black pepper to taste;
Heat a large skillet over a medium-high heat with some cooking fat.
Add the sweet potatoes, sausage meat, carrots, celery and curry powder. Mix.
Cook, stirring occasionally, for about 8 minutes, until the carrots and sweet potatoes are slightly soft.
Pour in hot stock over the cooked vegetables and bring back to a simmer for about 10 minutes, until the sweet potato cubes are cooked through.
Season to taste with sea salt and freshly ground black pepper, pour everything in a blender or food processor and process until smooth.
Serve, garnished with the red chili slices and chopped parsley.