Commercial sausages, even the preservative free ones are not on our allowed list because they contain herbs and spices. You can get sausages made up to a low chem recipe, but usually there is a 2 to 3 kilo minimum, which for 3 people is a lot of sausages. I decide to try making my own this year and found a recipe a while back for making skinless sausages, which was more a guide on how to make them than an actual recipe. The method was really easy to follow and the sausages turned out perfectly; the recipe I made up myself (and of course there are some hidden vegies). The sausages were very easy to cook and didn’t fall apart. Wrapping them in baking paper makes them easier to separate and helps to keep the shape.
Low Chemical / Failsafe, Moderate Salicylates Use sweet potato if moderate salicylates are tolerated. The same recipe will work with any kind of mince, e.g. chicken, lamb or pork (amines), and any vegetable puree, depending on your tastes. Makes 8 sausages.
Allergy / Intolerance
Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - High Chemical, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge, Salicylates & Amines
Lunch, Main Dish
Child Friendly, Freezable, Pre-preparable, Serve Hot
Low Chemical / Failsafe, Moderate Salicylates
Use sweet potato if moderate salicylates are tolerated. The same recipe will work with any kind of mince, e.g. chicken, lamb or pork (amines), and any vegetable puree, depending on your tastes.
Makes 8 sausages.
Hi Eveylyn, that’s a long time without sausages! Enjoy!
I am DEFINITELY trying this! I have not had sausages in 32 months now! 🙂 *Yummmy*
Thank you. I hope you find them as easy to make as I did. Its so hard when the commercial options are limited, and as you say they can be very expensive.
I've never tried something like this, but I'm sure my family would love it. They are already sad that I don't buy the sausages full of preservatives, and the ones that aren't are so expensive.
Thanks for sharing the recipe!