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–+ servings
Ebonie Garnica

Halloween Chili With Homemade Sausage Toes for Full GAPS

Full GAPS Halloween sausage toes with onion nails, served on prepared beef chili. Start with fully cooked homemade sausage links, then carve, add nails, broil briefly and warm in the chili. Makes twelve sausage-toe toppings.
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Servings: 12 sausage-toe toppings
Course: Dinner, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • Small sharp paring knife and clean stable cutting board
  • Unlined broiler-safe metal pan
  • Small spoon or tongs
  • Food thermometer
  • Wide pot for the prepared chili

Method
 

  1. Prepare the linked chili and homemade sausage recipes first. Use the pork sausages cooked in rendered animal fat and cook their centers to 160°F before this finishing method. Transfer to a clean plate and let them cool just enough to handle. Keep the chili hot; reheat previously chilled chili to 165°F.
  2. Peel the yellow onion and separate a few curved layers. Cut small thin rectangles for nails, matching them to the sausage ends.
  3. Support each cooked sausage on a clean board. With a paring knife, cut a shallow wedge near one end for the nail bed and a few shallow lines farther down for toe creases. Do not cut through the link.
  4. Set an onion nail into each shallow opening without forcing it through the meat. Arrange the toes nail-side up on an unlined broiler-safe metal pan. Keep parchment out of the broiler.
  5. Heat the broiler and follow your oven instructions for pan placement. Broil the already cooked toes for about 2 minutes, watching closely, until the surfaces warm and the onion nails begin to soften. Replace any fallen nails with a small spoon or tongs.
  6. Set the toes on top of the hot chili for about 10 minutes before serving. Maintain a gentle simmer and check that the sausage centers reach 165°F, allowing more time if needed. Do not stir vigorously once the toes are arranged.
  7. Lift the toes with a spoon to serve over the chili, keeping their onion nails visible. Serve the chili garnishes alongside or where they do not cover the toes.

Notes

Full GAPS: Use after the selected chili ingredients, sausage seasonings and onion have been introduced and tolerated. The linked chili contains nightshades. This is not an early Introduction Diet preparation. The onion nails are only briefly softened.
Prepared components: Make both linked recipes first. Use rendered animal fat for the sausage recipe to keep dairy-derived cooking fat out of this version. At 1×, twelve small links are one batch of that recipe; at 2×, twenty-four links are two batches. Keep each link the same small size.
Cook before carving: The sausage must already be cooked through. Pork or beef links need 160°F in their original cooking; any poultry option in the linked recipe needs 165°F. The two-minute broil will not cook raw ground meat.
Yield and time: Twelve sausage-toe toppings do not mean twelve full dinners. Prepare enough chili for the people you are feeding. Allow the separate component cooking and nail-cutting time, then about two minutes broiling and ten minutes warming in chili, with a 165°F final center check.
Storage: Refrigerate cooked leftovers in shallow covered containers at 40°F or below within two hours, or one hour above 90°F. Use within three to four days and reheat to 165°F.

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