After Eric wrote about his famous Wild Winter Sausage a few weeks ago, I thought it would be nice to share a recipe using it as the star ingredient.
This breakfast scramble is fast, easy and healthy. It’s also dairy and gluten-free, if you’re hip like that. However, I must admit it would probably be fabulous with a big ‘ol pile of cheese melted on top. Or stuffed in a tortilla. If you’re feeling really frisky toss in about six eggs and scramble them up right along with it.
I like to eat it straight from a bowl with some fresh basil and avocado.
The sausage is flavorful enough that you don’t need much for spices, but if you need some kick I would suggest adding cumin, coriander or roasted red pepper flakes.
If you don’t have Eric’s Wild Winter Sausage, you could sub any ‘ol breakfast sausage just fine – go ahead and reduce (or omit) the oil though due the higher fat content of pork.
Wild Winter Sausage Scramble
- 1 tablespoon coconut oil (or your cooking oil of choice)
- 1/2 yellow onion, diced
- 1-2 garlic cloves, minced
- 1 lb Wild Winter Sausage
- 2 cups sweet peppers, chopped
- 1 cup crimini mushrooms, sliced
- 2 cups baby spinach
- salt & pepper to taste
- Start by heating your oil in a large frying pan.
- Once the oil has melted, add your onions and garlic and saute until the onions are tender.
- Add your sausage and peppers. Saute’ until almost cooked through, about 7-10 minutes.
- Season with salt and pepper to your liking.
- Add mushrooms. Cook for 3-5 more minutes and then add spinach.
- Once spinach has wilted and all of the veggies are cooked through, remove from heat.
- Serve with sliced avocado and chopped basil
Optional: top with shredded cheese or put in a tortilla for breakfast on-the-go.
This is the perfect breakfast to whip up before a trail run, a day out in the backcountry, or would be awesome on the river in the dutch oven.
Wherever you choose to cook it – enjoy!