Flavorful turkey “sausage” patties from one of my favorite new cookbooks: Well Fed 2 by Melissa Joulwan
I’m excited to kick off another paleo month by featuring a recipe from Melissa Joulwan’s second cookbook Well Fed 2. For those of you who don’t know Melissa, she used to write a blog called Clothes Make the Girl, but recently rebranded her site to her name. She’s an inspiring success story from a paleo perspective, having addressed some serious health issues through a paleo diet. She’s a go-to recipe developer for the folks at Whole30, and I’ve used many of her recipes in the past. And she’s personally inspiring to me, having two best-selling self-published cookbooks. I appreciate how generous she is in helping others, putting me in touch with her printer and giving me advice when I was working on my book Golden Angels.
She very kindly sent me two copies of her book, so I could cook from one and give one away. I’ll be reviewing the book on Wednesday. Today I’m going to talk about this brilliant recipe for merguez meatballs that I have made at least four times since getting the book a few weeks ago.
Melissa loves seasoning blends and is super-creative, and I love that all the recipes are gluten-free (because they’re grain-free), free of all sugar, and made from whole foods. Her Protein chapter features a master recipe for ground meat that can be made into burgers, meatballs, or sausage shapes and cooked in three ways (grilled, stove top, baked), with FIFTEEN spice variations. Amazing.
My renovation: I took her merguez sausage recipe, which calls for ground lamb, and used ground turkey because it’s much less expensive and more available. I omitted the additional pepper in the recipe, as her spice blend is perfectly spicy for me. I love that I can toss the garlic and a handful of parsley in the food processor, pulse to mince it, then add the meat, the pre-mixed seasoning blend, and her tenderizing secret (cream of tartar and baking soda mixed in warm water) and pulse a few times to mix. I’m ready to form sliders by the time the pan is heated up! I use an ice cream scoop to form them so they’re all the same size. Her tenderizing secret truly makes for great-tasting burgers or sliders; the meat is crispy on the outside and super-juicy inside.
I cut the salt in her spice blend from 1 tablespoon to 1 teaspoon and used smoked sea salt for added flavor. Some of the spices I only had as whole spices, so I ground them myself into the blend. I used smoked paprika instead of regular paprika. While the spice blend takes a few minutes to make up, it makes 4 batches of sausage. Next time I will double it. If you are on a very low-sodium (salt-free) diet, omit the salt altogether. You will still get some sodium from the baking soda and the meat, but it will be far less than any sausage you could find in the store. Plus making them fresh makes them suitable for migraine peeps too.
Once they’re cooked they reheat beautifully for breakfast and are perfect to put in a paleo wrap when I’m traveling for some clean, low-sodium protein. Please visit Melissa’s wonderful website for the full recipe, and enjoy!