Sausage crackers

A new way to serve appetizers

If you don’t have time or energy to bake Paleo crackers or you’re bored of raw veggies, serving dips on the Paleo diet can be tough. But I have a creative and flavorful solution for you.

Dehydrated sausage crackers!

Simply buy pepperoni-shaped sausage slices, stick them in the oven for 1 hour at 200 degrees or in the dehydrator at 195 degrees for the same amount of time and you have sturdy, crispy rounds that are great for dipping or spreading.

I think these taste delicious topped with nothing but cheese . But you can go to town.

I spread a homemade pesto made of pumpkin seeds and cilantro on mine, as well as a store bought, super yummy dip made of pomegranate, red pepper and walnuts. And if I had some jalapenos, I would have topped them with a spicy slice.

My favorite topping so far was Greek yogurt and caviar. But I think that guacamole and salsa would be tough competition.

If you want some edgy ideas, top these babies with sweet dips like chia jams or sliced fruit.  And if you’re super experimental like me, try some nut butter, because you never know what will taste good….

The drying process creates a crispy, meaty “cracker” with some of the fat drained out of it through the baking process. After baking, lay the crackers on a paper towel to soak up excess grease.

In the Paleo world, we’re no fat phobic anyway, but these crackers taste best when blotted. So surprise your guests at your next dinner party with these unusual appetizers.

sausage crackers


Your favorite sliced sausages

Your favorite Paleo-friendly dips

How to

Line a baking sheet with parchment paper and pop in the oven at 200 degrees Fahrenheit for one hour. You can leave it in for longer if you want them crispier.

Or put sausages on the fruit tray of your dehydrator and dehydrate at 195 for one hour or longer.

Dry on paper towels. And start dipping.

What would you put on these “crackers”?


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