Bone Broth is a super food, there is no doubt! It is full of important minerals, and it makes me feel Great! I have no problem with chicken broth, but to be honest, good homemade beef broth made from grass-fed bones tastes a little gamey to me. It just doesn’t appeal to me. So I came up with a way to make it taste Just Great! This sausage is heavily seasoned, but spreads the flavor into the broth while making the meat tender. This soup is chock full of “fillings,” feel free to add more broth or play around with the vegetables. The sausage seasonings were heavily inspired by this recipe.
1 quart bone broth (beef or chicken)
1 pound ground beef, turkey, lamb or pork
1 tsp. sea salt
2 tsp. ground fennel (Seed Spice – not strict AIP – it will still taste good without it)
2 tsp. ground sage
2 tsp. garlic powder
2 tsp. onion powder
6 button mushrooms, sliced
3 carrots, peeled and chopped
1 1/2 cups chopped broccoli or frozen spinach (green beans are ok if you tolerate, but not strict AIP)
1/4 cup chopped fresh parsley
1. In a saucepan, bring the broth, chopped carrots and mushrooms to a boil.
2. Mix the ground meat with all the spices.
3. Drop the meat by teaspoonfuls into the broth, but don’t stir. Bring it back to a boil, and let it simmer for about 4 minutes.
4. Stir in the veggies, and let it cook for about a minute (however long you like, as long as the meat is cooked through…)
5. Stir in the parsley, and add some salt if it needs it (mine didn’t).
This recipe is on Pennywise Platter.