Italian Sausage

Last Monday, I made Italian Sausage with Italian Sauce (both from Lucy's Cookbook) and Zucchini noodles -- and it really hit the spot!

I've cookin' zucchini noodles for years, they're crazy easy. Requiring 2-3 hours to make, the sauce less so - yet it's a new staple in our kitchen since we simply can't live without good pasta sauce (even if I can't have pasta). We put it on so many things! And I think I may have previously mentioned that the sauce is great cooked down into pizza sauce for pizza burgers.

Making the sausage was a lot like making the breakfast sausage, except that the recipe makes less of it at one time. Working with less meat means less time kneading in the spices, and less time packaging it all up for the freezer. So I definitely liked that. =) This sausage is cooked crumbled, though if I knew how to put it into a casing, I'm sure I could.

The sausage was pretty good! We've since learned that frozen, defrosted sausage is a bit spicier (in a good way). This will definitely be something I make regularly - ever month or so, especially since on SCD, there's basically no storebought sausage I can eat.

Right: The finished product tastes better than it looks. Left: Sauce, zucchini, and sausage cookin' on the stovetop.