Tomorrow I'm going to start my turkey sausage!! Can I just slice take skin off then put in the pan and fry it with a lil olive oil. Boil it? Throw in oven? Lol I haven't tried Tuna or chicken yet. So not sure do you guys cook it a different way!! May try scallops or fish as well undecided what to experiment first with!! Tomorrow will be one month for me and I'm Down 34 pounds woohoo!! So I am 42 pounds til I am 199!!

Hi. I am not sure what type of surgery you had. But if you had RNY gastric bypass, you may find eating meat/fish to be difficult in the beginning. I could tolerate tuna fish early. Poultry was very difficult unless you boiled it in slow heat for several hours until the meat is so tender that if falls apart with a fork. Congratulations on your weight loss thus far.

Maybe I am too conservative

..but if you are just transitioning to solid food and this is first meat to try...not sure I would go sausage. We are all different but I am a sleever and my newborn tummy was a bit delicate... I would start with small quantities of something very mild like perhaps a white fish like tilapia.

Not sure which surgery you had but if it was bypass sausage might be very difficult.

I did great with chicken and fish those first months post surgery. The trick is to not overlook your meats so they are delicious and juicy. Also very important that you use a low fat sauce of some sort with meats, it will help it to slide down.

For chicken breast I would season lightly, sear in a small amount of olive oil and pop it in the oven until just cooked through. You can add a marinara sauce or a healthy request cream of mushroom Soup or a fat free chicken gravy if you don't know how to make it.

I'm a sleever and could do ground beef (grass fed organic 90% lean ground beef that is) about 9 weeks out without any problems. I am about 12 weeks out now and have no desire to do sausage or nitrates, etc.

I was approved for ground meats at 3 weeks post-op, but some went down hard. I would cook the sausage in it's casing and then cut it. If you remove the skin first, you will end up with more crunchy pieces and that probably won't go down well at this point. I ate alot of chicken in the beginning. Tuna was more difficult than salmon or whitefish. Just experiment. I throw any meat/fish/poultry into a pan with olive oil, garlic and whatever spices suit my mood.

Slicing open a turkey sausage, removing the casing would be identical to cooking up ground turkey. Which is where I would start on the turkey spectrum. Casings on sausages can be hard for those without WLS to breakdown and digest.

I would get a pound of ground turkey and cook it up as if I was going to make tacos or spaghetti. I would take a potato masher towards the end of cooking and mash it up into smaller pieces. That way all pieces are inform in shape and size, easier to chew and easier to digest.

You might also see how you respond to canned chicken or tuna or even Salmon before trying ground meat. Baby steps.