So, as an O-Nonnie, can I eat sausages made from meat that is compatible for me or are they forbidden? I thought I read once that they were good to avoid, but I can't find that info or remember when and where on the site I saw it; I might have been hallucinating.

We have a butcher who makes his own sausages and deals only with free-range cattle, any opinions?

I'd say get a list of ingredients, including herbs and spices used (if the maker will divulge it--some makers treat their seasonings as trade secrets). If the recipe does not use pork casings, pork meat or cereal fillers and the herbs and spices are at least semi-compliant, go for it. If you can ask the maker to back off on the salt somewhat, so much the better.

Thanks, a great reply. I am headed past his farm now and will ask him. I wanted to avoid pork, but forgot about the possibility of cereal sneaking in!

Howard I make my own by taking 1 lb of sirloin beef and adding
                                                 1T sage
                                                 1T fennel seed
                                                 1 t cayenne pepper
                                                 1 t sea salt
                                                  2 egg whites
Mix together well, cover in frig for several hours or overnight and make sausage patties, when ready.

Actually, in On The Diet Heidi said that pork casings are "unlikely to contain much of any active substance that would harm you", but I guess it is still pork, so...

Personally, I eat both beef and chicken sausages made with pork casings and don't sweat it.

Watch for pepper in sausage.  It is usually labeled "spices."  Sometimes mace, nutmeg, cinnamon, foodstarch, etc.  are added to sausages.  Find out the spices in the sausage from the butcher.  Usually, they will tell you.  Maybe they would make a special batch for you with spices you can handle.

I checked it out today. Their beef sausages have no pork or cereal, but use some dry milk powder as filler. Their chicken sausage have some apple in it, but no milk powder. If I get there on the day they make some they might be able to make me some to my specifications. If you have friends make sure some of them know their way around food!

Thanks for all the helpful answers!!

I've been using Shady Brook Farms turkey sausage from Stop & Shop, don't have any complaints to report.

Lamb casings makes thin sausages- but might be hard to get.
I make a lot of turkey sausages- some I make just like patties other with casings.
I use turkeybreast and add some oliveoil and fine grated veggies to make sure they don´t dry out.
I love them for breakfast or as a quick meal.

Veal or more correct young beef makes wonderful sausages as well.
My mum made some with red wine,garlic and sage - just yummi.
Remember not too lean meat or they dry out.

That's great Howard--here's hoping you can get some sausages made to your specifications

Thanks again, all! I had their chicken sausages last night and am still alive today. Each sausage has about 1/16th of an apple in it, otherwise it is fully  compliant. I'll go back for more!

glad you found a source you enjoy!

My general rule of thumb for avoids is twofold:

1) only one avoid on the ingredient list, and it has to be pretty far down on that list too; and,

2) only one food item with an avoid in it per meal.

It sounds like the chicken sausages fit my rule very well! Eat and enjoy Maybe take some Deflect or NAG after eating them to take care of lectins.

Thanks to everyone who posted.  This morning I was at the store early to buy fresh fish for dinner and a chicken because it was on sale.  Sometimes the store will mark down a package of meat if the expiration date is coming up soon.  There was   a one-pound plus package of boneles turkey pieces and I remembered Henriette talking about homemade turkey.  Tonight I threw some things in the Cuisinart:  parsley, fresh garlic, a pinch of sage, a pinch of rosemary, a pinch of basil, a pinch of oregano, a pinch of cinnamon, a few sundried tomatoes in olive oil, a little feta cheese, a pinch of cayenne, a little salt, a few dried red pepper flakes, a little granulated garlic, a few baby carrots, a little olive oil,  and the turkey.  I shaped them into patties and cooked them in a little olive oil.  They were quite tasty.  I may eat them plain or make a tomato-tomato sauce or paste-zucchini soup with little chunks of turkey sausage and perhaps a little rice pasta.

Thanks for starting this post or I would have passed up that package of turkey today.

great recipe, thanks for sharing!

Sounds intresting ...
I made some turkeypatties with apple, thyme, garlic,onion egg and a bit of rice flour - they have worked very well for breakfast...
Just use your imagination