Wagyu Beef Breakfast Sausage and Zucchini Cakes

Double8Cattle
August 13, 2020
134

This recipe for Fullblood Wagyu Beef Breakfast Sausage Zucchini Cakes with Herby Tomato Sauce is Paleo, Whole30, Gluten-Free, and Dairy-Free.

8
2 packages Double 8 Cattle Company Fullblood Wagyu Beef Breakfast Sausage ( 2 lbs. )
1 Large Zucchini ( grated on the large holes of a cheese grater and squeezed )
1 Large Carrot ( grated on the large holes of a cheese grater )
1/2 Sweet Onion ( grated on the large holes of the cheese grater )
1/2 cup Green Onion ( minced )
3 Garlic Cloves ( minced )
1 tsp. Kosher Salt
1/2 tsp. Freshly Ground Black Pepper
Herby Tomato Sauce:
20 oz. Whole Peeled San Marzano Tomatoes ( with no added sugars )
3/4 cup Sweet Onion ( minced )
2 tbsp. Avocado Oil
2 tbsp. Garlic ( minced )
3 oz. Tomato Paste ( with no added sugars )
1 tsp. Sherry Vinegar
3 tbsp. Fresh Basil Leaves ( minced )
1 tbsp. Oregano ( minced )
1 tsp. Thyme ( minced )
1/4 cup Green Onion ( minced )

PREPARING THE FULLBLOOD WAGYU BEEF SAUSAGE

Pull the Fullblood Wagyu beef sausage from the freezer, and put it in the refrigerator to thaw at least 24 hours before starting this...


See the full directions on my site
Nutritions

Calories
263

Sodium
1136mg
47% DV

Fat
14g
21% DV

Protein
15g
31% DV

Carbs
19g
6% DV

Fiber
2g
10% DV