Learn how organic and free range Paleo sausages are made as Pete Evans walks you through the process.
I’m pretty excited about this because Cleaver’s have just released some fantastic organic and free range Paleo sausages. We’ve got pork. We’ve got beef ones. Sensational!
How Are Organic and Free Range Paleo Sausages Made
This is how sausages used to be made—real meat, real spices, nothing else.
Now, because these sausages have been made in the traditional method, we have to cook them with a little bit more respect. Gone are the days where you just throw them onto a real hot barbecue and you walk away, and you char them until they’re basically dead.
What we want to do with these sausages is cook them lovely and gently. Because they don’t have the fillers in there, it is just pure meat, pure good quality fat and a few spices (and we’ve also got a little bit of carrot and onion in there as well), but we don’t want to cook them too fast. We want to give them a little kiss into that tallow or fat in the pan just so they know that they are cooking.
Let Them Rest for 10 to 20 Minutes
And again, a good thing to do is let them rest on the bench for 10 or 20 minutes to come up to room temperature before you cook them, just like you do with any piece of meat. There we go!
Turn down the heat. And basically, for the next 10 to 12 minutes, we’re just going to turn them once or twice. If you like, you can give them a little sear in the pan and put them into a low oven just until they’re cooked just all the way through. You don’t want to overcook them. You want them lovely and gently cooked.
So, the sausages are just about there and you can tell by just touching even. They shouldn’t be really soft, but they shouldn’t be super firm either. You want that sort of just giving a little bit, and that is perfect!
We’re going to put our sausages on a plate. It smells so good. I’m going to do a beautiful, little Paleo gravy for you. Onions and gravy with sausages, shut the door!
The Paleo Gravy
Exactly the same thing that we did with the sausages, we’re going to put some beef tallow into our pan. Stir that around. And onto that, we’re going to add some chopped onions. Brown onions, red onions, white onions, it doesn’t really matter. You can even do spring onions if you like…absolutely delicious!
Okay, we’re getting a little bit of colour onto the onions there with the sausages. They’ve been in for a few minutes. We’ll give them a gentle turn. There we go! Perfect!
There is nothing better than the smell of cooked onions and sausages in the same kitchen or outdoor on the barbecue.
We’re just going to get a little bit more colour onto the onion and then we’re going to reduce it down with some beautiful beef or chicken or pork stock… your choice.
Add Some Fresh Herbs
We’ll add some fresh herbs into the onions—thyme, rosemary, any of the hard herbs work really well when you’re serving it with sausages or meat that have been either pan fried or roasted. Some lovely, lovely thyme, and straightaway, the flavour hits. So good!
And cooking delicious food doesn’t have to be complicated. It can be as simple as this, a few ingredients, a few quality ingredients, that’s the key.
So, we’ve got the colour on the onions. Now, we’re going to add some hot stock, a couple of ladles.
Basically, we’ve got a start of a French onion soup here. I mean..This is it! It’s beef stock, it’s onions, it’s thyme, it’s good quality meat that we’re going to serve on the side of it. Sensational!
We’ll add some salt into that to season it; a little bit of salt onto the sausages too; some cracked pepper; and some for the snags.
That gravy is looking great. I’m just adding a little bit more broth before it disappears on me.
A touch of Worcestershire or some tamarri like wheat-free soy if you like just to give it a little bit of colour, a little bit of saltiness as well. See how that riches up the colour? Beautiful!
Add a Little Bit of Tapioca Flour to Make It Thick
If you like it really thick, you can add a little bit of tapioca flour or starch with a touch of water and hat will make your gravy lovely and rich and thick. But I’m loving it just as it is like this, just natural, I’m going to keep it simple.
We might add that little bit of fat that’s coming out of the sausages into our gravy—extra flavour there.
And have a look at that gravy… this is sensational! And loads of onions. You can add garlic in there if you like—any type of vegetable as well… mushroom is sensational, even some beautiful bacon.
I don’t know about you. That makes me extremely happy. Serve it with a fresh salad on the side or some vegetables. I’ll tell you what, Bob’s your uncle. How good it that?! And it’s all mine… and the crews’.
Want to learn more about how organic Paleo sausages are made? Contact us now and we’ll discuss it with you.
How Organic and Free Range Paleo Sausages Are Made
by Pete Evans