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Enter to win a copy of Beyond Bacon

Book Reviews,Contests & Giveaways,New Cookbook,Red Meat

A few days ago I told you about Stacy Toth and Matthew McCarry’s new cookbook, Beyond Bacon: Paleo Recipes That Respect The Whole Hog by (Victory Belt Publishing 2013) and how impressed I was with the book. Today I’m posting one of the recipes from the book and giving you a chance to enter to win a copy of the book.

Remember you can enter as many times as you like and the more times you enter the better your chance of winning. Here’s all you have to do:

Rules for entering
1) Leave a comment below telling me about your favorite pork dish or what interests you most about Beyond Bacon: Paleo Recipes That Respect The Whole Hog.

To receive bonus entries, spread the word about my blog and this giveaway:
Select as many of the following actions as you like.

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7) Publicize the giveaway, then leave a comment about what you did, e.g.,
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e) come up with your own creative idea
8) Do any or all of the above AND post a separate comment for each action you take

Deadline: Midnight, Friday, December 2nd, 2016.
Selection criteria: Random drawing
Note: Available only to U.S. residents.

The winners of the last drawing, for Elana Amsterdam’s Paleo Cooking from Elana’s Pantry are Nicole Thomas of Scottsdale, AZ and Laura, M. of Phoenix, AZ. You could be the next winner!


Licorice Sausage  

6a00e552ad01da8834019104a7482d970c-320wiThis recipe was inspired by the authors’ honeymoon vow renewal and trip to a bed and breakfast in Lovettsville, Virginia. While they were there, they had a fantastic breakfast that included a German anise-flavored pork sausage. Stacy LOVED it. Her husband promised her they would recreate the delicious breakfast treat when they got home. They finally figured it out and they hope you really enjoy it! If you have casings, feel free to use this to fill them, but they work just as well loose.

I made the sausage loose to use as a topping for the caramelized onion and olive Focaccia on the right. The crust is made from Chebe, a gluten-free, grain-free tapioca/cassave-based baking mix.

Ingredients
1/4 C ice water
1 Tbsp whole anise seeds
1 tsp salt
1/2 tsp dried thyme
1/2 tsp coriander
1/2 tsp garlic powder
1/2 tsp black pepper
1 lb. ground pork (pasture raised or at least organic or locally grown and hormone/antibiotic-free)

The US Wellness Meats pork is INSANELY GOOD – lots of great pastured fat

  • In a small bowl, whisk together ice water and spices, let sit for 5 minutes*
  • Pour spice mixture into pork and mix by hand until water is completely incorporated and spices are evenly distributed*
  • Heat pan over medium-high heat
  • Use an ice cream scoop (or scant 1/4 cup) to measure and form sausage into ” thick patties – they cook down (makes about 15 patties)*
  • Cook each side about five minutes until browned; drain pan in between batches or else the next batch won’t sear (save your grease!)
  • Set on a micro-towel or other absorbent material, then eat warm!

Any step marked with an asterisk (*) is a step your little licorice lover (child) can assist with. If you like the sweet and salty of bacon, we think you’ll love this unsweetened-but-sweet sugar-free sausage! This will certainly become a staple for our morning breakfasts!

Note: If you’re not already subscribed to this blog, doing so (button on the upper left side of this page) will ensure that you receive notification when I announce the giveaway of this and other books and products I find and like.

2 Comments

  • chef
    Diane
    January 13, 2017 at 22:51

    I am looking forward to the whole book! I’ve read several reviews and have it on my wish list since I first read about it!
    I subscribe to your newsletter.

  • chef
    Nicole
    January 15, 2017 at 00:38

    My favorite pork dish is barbeque pork spare ribs done in the crockpot.
    I subscribe to your blog.

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