You know what they say: Everything’s bigger in TEXAS! 🙂 Just down the road 10 miles from me is a wonderful Czech Sausage House and Meat Market called Green’s in the tiny town of Zabcikville just east of Temple, TX. It is quite the popular place with the locals. Folks in surrounding cities, like us, often drive over to enjoy a meal on site and also bring home some of their wonderful sausages. My brother just loved their breakfast smokies and just had to have some each time he flew down to Texas. 🙂
In the cafe by the meat market, they have a Sausage Burger on the menu. Curious, I ordered it one day for lunch a few years back. Much to my surprise, it was made with their bulk pork sausage, rather than their smoked sausage. It was VERY good and frankly, similar to a typical sausage biscuit anywhere, only theirs is served on a hamburger bun, not a biscuit. Recently they have added their homemade sauerkraut to that burger.
That menu item was the inspiration for my low-carb Texas-size Sausage “Biscuit” pictured above. They are pretty darn good made with my version of the low-carb Oopsie Rolls (also known as a Revo Rolls). I dotted mine with sesame seeds so it would look just like the Sausage Burger I had at the cafe that day, even if the sausage was my own recipe. Who says you have to eat eggs all the time for breakfast on Atkins? 🙂 This breakfast is Induction friendly if you leave off the sesame seeds on the bun. If you’re into sausage-cheese biscuits, I say GO FOR IT!
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2 pieces Peggy’s Sandwich Buns (omit sesame seeds if on Induction):
3 oz. pork sausage (preferably homemade for 0 carbs)
DIRECTIONS: Form a large, thin patty with the sausage meat and cook in skillet until browned and done. Lightly toast one of the buns in the broiler to brown it a bit more after they are baked. Sandwich the sausage between two buns and enjoy!
NUTRITIONAL INFO: Makes 1 serving which contains:
3.8 g carbs, 2 g fiber, 1.8 g NET CARBS
11.6 g protein
612 mg sodium