Sarah Ballantyne, Ph.D., earned her doctorate degree in medical biophysics. She’s become well-known for her expertise in how Paleo diets can help with inflammation. Sarah is the author of “The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body” and “The Paleo Approach Cookbook: A Detailed Guide to Heal Your Body and Nourish Your Soul.
Try two recipes from the Paleo Approach below, and get information about the cookbook, including how to order from Amazon, by clicking here.
Garlic-Roasted Pork Shoulder
- 1 small head garlic, crushed
- 2 teaspoons salt
- 3 tablespoons minced fresh oregano
- 1½ tablespoons apple cider vinegar
- 1½ tablespoons fresh lemon juice
- 1 (3- to 4-pound) pork shoulder
- Combine the crushed garlic, salt, oregano, apple cider vinegar, and lemon juice in a small bowl.
- Pat the pork shoulder dry with paper towels. Lay out several pieces of plastic wrap, overlapping (big enough to wrap the whole pork shoulder after the seasoning is rubbed on), and place the pork shoulder on top.
- Rub the seasoning over the entire surface of the pork shoulder. Wrap tightly in the plastic wrap. Place in a dish or on a tray and refrigerate overnight.
- Remove the pork shoulder from the refrigerator and let warm to room temperature for 1 hour before placing in the oven. Preheat the oven to 275°F.
- Remove the plastic wrap and place the pork on a roasting pan. Roast for 6 hours, until the meat is fork-tender.
This recipe can be easily scaled up for larger shoulder roasts. For a 6- to 8-pound roast, double the rub ingredients and cook for 8 to 9 hours.
American-Style Breakfast Sausage
- 5 lbs ground pork
- 1 Tbsp salt (or even better, use truffle salt)
- 1 Tbsp sage
- ½ tsp ground ginger
- 1 ½ tsp mace
- 1 ½ tsp dried thyme
- Combine dried spices in a spice grinder and grind until it’s a fine powder.
- Add fresh spices, dried spices, and any other ingredients to the ground meat.
Mix in the bowl of a standing mixer on low for 3-4 minutes or mix by hand to completely incorporate the spices into the meat
- Cover with plastic wrap and refrigerate overnight and up to 24 hours.
For stuffing into casings:
- Follow the directions on the packaging for your natural hog casings (typically rinsing and then soaking in warm water for 30 minutes).
- Attach your sausage stuffer attachment to your meat grinder as per the manufacturer’s instructions. You can alternatively use a manual sausage stuffer (contraptions that look vaguely reminiscent of a water pump) or even a jerky gun or pastry bag without a tip attached.
- Grease the funnel end of your sausage stuffer attachment with lard, palm shortening or coconut oil. Feed the sausage casing onto the funnel until the entire casing is scrunched/folded up on the funnel, leaving only 3-4 inches over the end (to tie a knot in when you’re done—but leave it untied for now so you don’t get air bubbles in your sausage).
- Turn on your meat grinder as per your manufacturer’s instructions (typically on low speed for stuffing sausages). Feed your sausage mix through the feeding spout, pressing down with the tamping tool (which should have been included in your kit) or a wooden pestle. If you are using a manual sausage stuffer, fill the feeding tube with sausage mix and then press down on the handle to push the sausage mix into the casing.
- As the sausage mix fills the casing, it will gradually inflate and ease away from the funnel and coil in a rope like fashion. Make sure that the casing is filling completely but also make sure not to overstuff your sausage or else the casing may burst when you go to cook it. If you want kinks in your sausage to make sausage links, simple pause and twist a few times to create a kink.
- Fill the casing to within 3-4 inches from the other end. Tie a knot in both ends and set aside.
- Repeat until all of your sausage mix has been stuffed into casings.
- To parboil your sausage, attach an oil/candy thermometer to the side of a large stock pot. Fill the pot 1/2-3/4 full with water (you can add a tsp of salt to make it heat faster). Bring the water up to 165F (this should be just shy of a simmer). Fill the pot loosely with sausage (you may have to do this in batches depending on how big your pot is). Keep the temperature as close to 165F as you can.
- Poach the sausages until the internal temperature reaches 150F (15-20 minutes, depending on the size of the sausages).
- Remove from the pot and set aside. If freezing, refrigerate the sausage until cold and then slice into single servings before freezing. Freeze on a cookie sheet and then move to a re-sealable freezer bag or container.
- Fry over medium heat in a frying pan for 5-10 minutes (longer if trying from frozen) and enjoy! (You can also freeze after pan frying if you want to be able to just reheat your sausages from frozen in the microwave for a very quick breakfast.)
For forming patties:
- Preheat oven to 400F.
- Form 4oz to 8oz size patties with your hands and place on a rimmed cookie sheet, spacing about 1” apart (how big you make these patties will depend on how big a serving size you are aiming for) just as you would make hamburger patties. You may need 2 cookie sheets, depending on how thick you make your patties.
- Bake sausage patties for 15-25 minutes (depending on how thick they are) until internal temperature reaches a minimum of 160F. Alternatively, you can fry sausage patties in a frying pan or on a griddle over medium high heat.
- If freezing, freeze on a cookie sheet and then move to a re-sealable freezer bag or container. You can reheat from frozen in the microwave or by frying in a frying pan.