Day 2 Ground Chicken Sausage

• 1 lb chicken, ground
• 1 tablespoon sunflower oil or 1 tablespoon safflower oil
• 2 teaspoons sea salt, without iodine
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon fennel seed
• 1/2 teaspoon caraway seed
• 1 teaspoon sage
• 1/4 teaspoon celery seed
• 1/2 teaspoon tarragon, dried or 1 sprig fresh tarragon, chopped
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram

1. Mix all ingredients together well and allow to sit refrigerated for 30 minutes before cooking so that the flavors can blend.
2. If you have your butcher make ground dark meat chicken (like boneless thighs) then you can use less oil.
3. To make this a morning sausage, add a sweetener and omit the pepper flakes, celery seed and tarragon. Our day 2 sweetener is maple syrup so it makes a great morning sausage.
4. Most of the spices are from the mint family, which also includes basil. On our day 2 we also have tomatoes and peppers allowed along with buckwheat for our grain, so this makes for a good spaghetti (with buckwheat noodles).

chicken, sunflower oil, salt, black pepper, red pepper, fennel seed, caraway seed, sage, celery, tarragon, rosemary, thyme, marjoram

Taken from www.food.com/recipe/day-2-ground-chicken-sausage-256915 (may not work)