RECIPE HACK: Italian Sausage (chicken)

Here’s an easy way to make low-fat chicken Italian sausage–a product you surely will have trouble finding in the stores. Poultry, eggs and fish are major sources of protein for me. Yesterday I picked up a special order of ground chicken (from The Wedge). Tonight I’ll be putting Italian Seasoning on it and then I can use it on pizza.

The benefits here are a more true italian sausage flavor that I enjoy and I don’t have to hunt down a low-fat chicken italian style sausage (which maybe doesn’t exist). This is a custom solution that is actually quite easy. Buy the leanest ground chicken you can (if you indeed want it lean like I do) and “brown” it in saute pan with the Italian seasoning.

I’m eating less red meat these days because I’m learning more about my particular nutritional needs. I still cook red meat for my family, but I try to provide myself with an alternative. This is normal for me anyway, as I have many food allergies and broader tastes. I’m always learning new ways to morph a dinner a few ways to make it work for the four of us.

Emeril Lagasse’s Italian Sausage seasoning

2 tablespoons minced garlic

1 tablespoon plus 1 1/2 teaspoons paprika

1 1/2 teaspoons toasted fennel seeds (3/4 tsp. caraway seeds can be subbed if necessary and available)

1 tablespoon salt

1 tablespoon freshly cracked black pepper

1 teaspoon cayenne

1/2 teaspoon ground anise (this is a magic ingredient to give the authentic Italian sausage flavor)

2 tablespoons freshly chopped Italian parsley leaves


Eating with Allergies

Use on pizza and pasta dishes in lieu of ground beef or sausage.  Spaghetti or a zucchini+herbs+shallot sauce are good, where you can then add in anti-inflammatory basil.

We make individual pizzas here, when we do. I will likely end up with a “pizza bowl” to avoid the crust. I could make a paleo crust, but after all the work for the family’s food, I will take a shortcut on mine. And, actually, I rather enjoy the pizza bowl just as much. Think of pizza ingredients done like a Chipotle restaurant “bowl.” In then end, I’ll forgo the pizza sauce and splurge with some grated hard goat cheese. I will saute my green peppers and whatever else I want for my pizza toppings, like mushrooms.  If I don’t have time to puree my sauteed zucchini sauce, I’ll just toss in the chunks!


Muir Glen Organic Pizza Sauce in a can is the best pizza sauce!  For the family, given all the extra work of making pizza, I take shortcuts like frozen pizza crusts from Trader Joe’s.  High quality pepperoni (The Wedge has a new one that they will slice from the deli case). Bacon bits from Costco. And, throw on some of my ground chicken “sausage.”

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