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Performance Recipes are Paleo-friendly and do not contain grain, wheat, gluten, or dairy except in rare cases. Please use your judgement if you are allergic to any of these ingredients.
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Lamb Sausage with Artichokes
Scott Hagnas
April 2009
This is a simple, delicious breakfast we whipped up one morning. Don’t worry if you can't find Moroccan lamb sausages anywhere. Simply use some sausages of your choice, then add some Moroccan spices. Moroccan seasonings include cinnamon, coriander, allspice, ginger, and cloves. Try adding any combination of these spices—about 1/8th tsp of each.
Time: 15 minutes
• 1 oz bacon, chopped
• 2 Moroccan lamb sausages, sliced
• 1 14 oz can artichoke hearts (Trader Joe's)
• 1-2 omega-3 eggs
• sea salt to taste
• fresh ground pepper to taste
Chop the bacon, place in a skillet over medium heat. Meanwhile, slice the sausage and chop the artichoke hearts. Once the bacon has softened, add the sausage and artichokes. If using the spices, add them at this point. Stir well, cooking until soft.
Poach your eggs in the meantime. Cover the bottom of a skillet with about 1" of water, then place over medium heat. Once the water is warm, crack your eggs carefully into the skillet, cook until set.
Serve the artichoke hash topped with either 1 or 2 eggs. Add sea salt and fresh ground pepper to taste.
Zone info: This will depend on the sausages that you use. The recipe we made (w/one egg per serving) was 2 servings at 1/2 carb block, 4.5 protein blocks, 8.5 fat blocks.
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