Most recipes start with a little story.
Then the ingredients.
Then the instructions.
Not ours…
In this recipe you'll get:
Protein: 38 grams
Carbs: 18 grams
Fiber: 2 grams
Fat: 32 grams
Vitamin B1: 0.4 mg
Vitamin B2: 1.2 mg
Vitamin B3: 8.3 mg
Vitamin B5: 3.5 mg
Vitamin B6: 0.9 mg
Vitamin B9: 98.7 ug
Vitamin B12: 12.3 ug
Choline: 325 mg
Vitamin A: 3890 ug
Retinol: 3750 ug
Vitamin C: 53 mg
Vitamin D: 75 iu
Vitamin E: 2.1 mg
Vitamin K: 32.5 ug
Calcium: 490 mg
Copper: 0.9 mg
Iron: 24.8 mg
Magnesium: 47.7 mg
Manganese: 0.3 mg
Potassium: 757.8 mg
Selenium: 57.4 ug
Zinc: 3.8 mg
Omega 3: 0.2 g
Omega 6: 1.4 g
Now, this being Ryan’s recipe (from his kitchen in Nicaragua) it's a breakfast taco.
It’s a nutrient dense and different way to kick-start your day. Breakfasts can quickly become samey, but sometimes you want a little variety and spice, especially for a weekend special breakfast or brunch.
Tacos can get a bad rep for poor quality meat, seed oils and GMO corn, but ours (wrapped in either lettuce or organic corn or wheat tortillas) can be a refreshing new idea and a way to incorporate organ meats…
Alongside the sausages wrapped in a baby gem lettuce wrap, you have the sweetness of red onions, and the vitamin C richness and color of a green bell pepper. Served with creamy pasture-raised local scrambled eggs cooked in ghee and topped with crumbled feta, it’s a treat.
The most challenging choice is what sausages to choose: Venison & Heart or Pork & Liver.(Hint: both work beautifully).
Here’s how to make these breakfast sausage tacos. A proper banger taken to new nutritional levels…
Breakfast Sausage Taco
Serves 4
Total time: 25 minutes
Prep: 10 minutes
Cook: 15 minutes
1 pack of Oath Venison or Pork sausages – into slices 1 cm thick.
8 medium pasture-raised eggs
1 tbsp – Butter or Ghee or Tallow for cooking
1 green bell pepper – chopped seeds pith removed
1 red onion – thinly sliced
4 garlic cloves – thinly sliced
4 vine-ripened tomatoes – chopped – I remove the middle and seeds.
40 grams local raw hard goat or sheep cheese, crumbled
2 tbsp Fresh flat parsley leaves or coriander
1/2 tbsp Worcestershire sauce (gluten-free) or use coconut aminos
Tabasco sauce for a punch (optional)
For the wraps:
Baby gem lettuce - using the outer leaves as wraps - wash and dry well.
Salt to taste
Instructions:
Add the sliced sausages to a medium-heated wide skillet and saute for 10 minutes until coloured on all sides. The excess fat will be released and rendered. Remove any excess.
While the sausages are cooking, prepare the vegetables.
Add the fat of your choice in another pan on medium heat and scramble the eggs. Take off the heat when they are 90% cooked. Leave in a warm place to finish the sausages and vegetables.
Add the onions, green bell pepper, and garlic to the sausage skillet. Sweat down for 3 minutes.
Then add the tomatoes. Cook for another 2-3 minutes.
The sausages should be cooked through, and the vegetables should be caramelized and softened.
Add the Worcestershire sauce, coconut aminos, and fresh herbs to the sausage pan.
Plate up. With your lettuce wraps, double or quadruple them so there is more support. Open and spread out, then add the sausage and vegetable mix in equal to four servings. Add the eggs, then the crumbled cheese, and any other condiments. Oath are fans of the Hunter and Gather chipotle mayo or ketchup.
Remember to enjoy these chilled, ideally outside or with the window open with natural light coming through.
Enjoy,
R, J & N
