Gluten Free Cavicchi Cup’s

Get ready to hit your snooze button: this breakfast can be made ahead of time.


  • Your favourite loose Cavicchis’ sausage meat
  • Your favourite vegetables for sauteing (Our favorites are avocado, peppers, onion, spinach and broccoli)
  • 10 eggs
  • 1/3 cup milk
  • Salt and pepper to taste
  • 1 cup (or more) of your favourite shredded or crumbled cheese


Grease a standard 12-muffin tin.

Crumble your sausage meat into a pan and fry along with your chosen veggies until sausage is cooked through. Set aside.

Beat eggs in a large bowl until foamy, about 30 seconds. Add milk, baking powder, salt and pepper and beat to blend.

Spoon sausage and vegetable mixture evenly into muffin cups, and pour egg mixture evenly on top.

Sprinkle a little cheese over each cup and cook at 350 degrees for 12-15 minutes.

Once cooked, you can keep half in the fridge for the week, and put the rest in the freezer for the next week... although we hope you’re not running late ALL of those days!

Cavicchis’ Meats Traditional Tomato Dish

This crowd-pleaser serves a family of 4, for under $3.00 each


  • 1 package (apx. 650g) of Cavicchis’ Meats Regular, Mild Italian or Hot sausage
  • 2 cans of crushed tomatoes
  • 1 can tomato paste
  • 1 green pepper, chopped
  • 1 large onion, chopped
  • 1 clove of garlic, chopped or crushed
  • Spices (our favourite combination is 1sp each of sweet basil and thyme, plus 1 tsp of lemon juice or sugar)


Pan-cook sausages until no longer pink. Cool, slice, and set aside.

Combine tomatoes, paste, green pepper, onion, garlic and spices in a large pot over medium heat until heated through. Add sliced sausage, cook another few minutes until hot, and serve over pasta, rice or quinoa.

Low Cal, High Protein Gluten Free Spicy Sausage Soup

We know, it’s a mouthful but when you taste it, you’ll thank us!


  • 1lb (apx 1 pack) of loose Mild Italian Sausage, cooked and crumbled
  • 1 bag of frozen spaghetti vegetable mix
  • 1 20oz can of diced tomatoes
  • 5 cups of chicken stock (low sodium)
  • 1 cup of canned/cooked lentils
  • Your favourite spices (ours are: 1 tsp. ground cumin, ½ tsp. ground coriander, ½ tsp. paprika, ¼ tsp. chili powder, & pepper to taste)


Combine all ingredients and simmer over medium-low heat until heated through.

Gluten Free Sausage & Apple Bread Stuffing


  • 1 lb loose sausage (any flavour - Apple is a favorite for this one!)
  • 3-4 tbsp melted butter, divided
  • 1/2 cup chopped onion & 1/2 cup chopped celery
  • 10 slices gluten free bread, cubed (substitute for any bread if desired)
  • 1/2 tsp each of thyme, rosemary & sage
  • 1/3 cup dried cranberries
  • 1/2 cup chopped apple
  • 1/2-3/4 cup gluten free chicken stock
  • Salt and pepper to taste


Toss bread cubes with 3 tbsp melted butter. Spread out on large pan and bake in 400 degree oven until lightly toasted.

Melt remaining tbsp butter in skillet, cook & crumble sausage with the onion, celery and spices.

Add sausage mix to bread & add apple, cranberries and chicken stock to desired moisture… serve as is, or stuff your turkey, chicken or roast and cook as directed.

Stuffed Mushroom Caps

These tasty bites can be made as stuffed peppers too.


  • 2 (12 ounce) packages white button mushrooms (cap size doesn't really matter)
  • 1 8 oz package cream cheese
  • 1 8 oz package of loose ground sausage (Regular and Mild Italian work best)
  • 1/4 cup butter, melted (optional)


Put the cream cheese into a mixing bowl so it can soften. Set aside.

Prepare mushrooms by separating caps and stems.

Cook and crumble sausage in frying pan. Meanwhile, mince the mushroom stem pieces. Just before the sausage is done, add the stem pieces and finish cooking.

Add the sausage/stem mixture into the cream cheese bowl and mix.

Set the caps into a pan with sides.

*Optional: Melt enough butter to just put a little in the bottom of each cap or just brush some over the top of each after they're filled. You can put any extra butter in the bottom of the pan. Fill the caps with the cream cheese/sausage/stem mix.

Add a small amount of water to the bottom of the pan, just enough to cover the bottom. Bake for 30 to 45 minutes at 350 Fahrenheit or until the tops are crusty and the mushrooms have turned dark.