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Cooking from Scratch, Fermenting Foods Easy for Men

Since I am recovering from the flu, my husband has been pressed into service in the kitchen to keep nourishing foods on the table. I couldn’t resist taking pictures of him in action this morning, as he made sausage from scratch and took care of the olives which we are curing.

Keith mixing pork sausage

Awesome Homemade Pork Sausage Patties

I sat at the kitchen table and gave Keith my recipe for the pork sausage patties:

1 lb pork sausage

fresh sage and oregano from our herb garden, chopped

sea salt, add generously

cracked black pepper, add generously

1/4 teaspoon maple syrup

Mix with your hands and form into patties. Fry on low heat, and flip often until brown on both sides and cooked clear through, about 15 -20 minutes. Serve with toast and eggs.

Making patties in an OK sign, Keith's amusing technique!

Keith has been warming up stock for me all week, and nourishing bone broth soups and stews that, because we have a freezer full, have been at the ready to help us with healing nutrition. My flu symptoms have been very mild, and who knows, without all this good food, how bad it could have been? Plus, Keith has avoided the flu altogether, even being around me.

My husband has also been babysitting my Olive Oyl experiment for me, and he daily rinses our “water cure” batch of olives. Here he is with an appropriate Popeye face!

Popeye helps with Olive Curing Project

So, for those of you who think the Nourishing Traditions lifestyle is too difficult, here is proof that anyone can do it! Dare I say it? Even a Cave Man Can Do It! Apologies to GEICO.

Kimberly Hartke is publicist for Sally Fallon Morell, author of the bestselling cookbook, Nourishing Traditions. The cookbook is available through NewTrends Publishing.

See my lamb sausage recipe!