Home made Breakfast Sausage Patties made with floor turkey (or floor meat of your selection), spices, and herbs, like sage, thyme, and fennel, a excessive protein breakfast that’s nice for meal prep.
Wholesome Breakfast Sausage Recipe
Making savory breakfast sausage patties from scratch is simple, and bonus: no processed elements! I made these for breakfast with cottage cheese scrambled eggs however they’d even be scrumptious with any breakfast For extra do-it-yourself sausage recipes, attempt my Italian Turkey Sausage and Floor Turkey Chorizo.
Why This Works
I really like these wholesome do-it-yourself breakfast sausage patties. They’re excellent to make forward and an awesome supply of protein. Plus, making them from scratch means you realize what’s in them!
For those who make this recipe for breakfast sausage, I’d like to see it. Tag me in your pictures or movies on Instagram, TikTok, or Fb!
Breakfast Sausage Components
I exploit quite a lot of spices for sausage to present it a fancy taste that tastes even higher than something you’d discover on the grocery store. The recipe card under accommodates the precise measurements.
- Aromatics: Minced onion and garlic
- Seasoning: Kosher salt, black pepper
- Paprika: I exploit candy, however you would use smoked paprika for a smokier taste.
- Nutmeg for a heat, barely nutty notice
- Cayenne Pepper for a delicate kick of warmth
- Herbs: Fennel seeds, thyme, and sage give breakfast sausage its distinct style.
- Meat: You should use any floor meat, like lean floor turkey, hen, bison, or pork.
- Pink Wine Vinegar provides acidity and complexity.
- Sugar: A pinch of uncooked sugar supplies just a little sweetness.
Methods to Make Breakfast Sausage
I soften the onion and garlic after which toast the fennel seeds so as to add a depth of taste you wouldn’t get by conserving them uncooked. This fast further step is certainly value it. Scroll to the underside for the printable directions.
- Saute the onions and garlic in olive oil in a nonstick skillet over medium- low warmth.
- Toast the Fennel Seeds: After 5 minutes, add the fennel and cook dinner for a minute.
- Combine Every part Collectively: Mix the bottom turkey, vinegar, thyme, sage, paprika, sugar, and nutmeg in a big bowl with the onion combination. Kind the combination into patties and place on parchment paper.
- Prepare dinner the Breakfast Sausage in a skillet on medium-low warmth for 3 minutes on both sides. As soon as they’ve a brown crust, scale back the warmth to low and canopy, persevering with to cook dinner till the interior temperature reaches 165°F.
Variations
- Onions: Substitute the onion with shallots.
- Herbs: Swap the thyme or sage with one other herb, like chives, rosemary, or oregano.
- Fennel Seeds have a licorice taste that not everybody enjoys. For those who’re not a fan, omit them or substitute caraway seeds.
- Vinegar: Use white wine or apple cider vinegar.
- Sugar: For keto, substitute monk fruit, and for paleo, use maple syrup or honey. It’s also possible to skip it altogether.
- Cheese: Add shredded cheddar or mozzarella.
- Greens: Combine in diced, roasted pink peppers.
What to Serve with Breakfast Sausage
- Excessive-Protein Breakfast: Add the meat to an omelet or serve alongside scrambled eggs for a protein-packed begin to your day.
- Breakfast Classics: I like to pair pancakes, waffles, and muffins with breakfast sausage for further protein.
- Sausage Biscuit: Slice a biscuit like these cheddar biscuits (or English muffin) in half and prime with a sausage patty and egg.
- Breakfast Casserole: As an alternative of shaping the meat into patties, brown it in a skillet, breaking it up because it cooks, and add it to any egg casserole that requires sausage.
Methods to Retailer, Freeze and Reheat
- Meal Prep: Kind the patties and refrigerate in a single day earlier than cooking them.
- Fridge: As soon as cooked, refrigerate in an hermetic container for 4 to five days.
- Freezer: To freeze cooked sausage, wrap tightly in plastic and freeze for as much as 3 months. To reheat, switch to the fridge in a single day, then heat within the microwave or air fryer. Or microwave them frozen for just a little longer.
Extra Excessive-Protein Breakfast Recipes You’ll Love
Yield: 4 servings
Serving Dimension: 2 patties
- 1 teaspoon olive oil
- 1 small onion, minced
- 1 giant garlic clove, chopped
- 3/4 teaspoon kosher salt, and black pepper to style, divided
- 1 1/2 teaspoon fennel seeds
- 1 pound 93% lean floor turkey, our floor pork, bison, hen
- 1 tablespoon pink wine vinegar
- 1 tablespoon recent thyme, chopped
- 1 tablespoon recent sage, chopped
- 1 teaspoon candy paprika, or smoked paprika for a smokier taste
- pinch sugar
- pinch nutmeg
- 1/8 teaspoon cayenne pepper, optionally available for spice
- olive oil spray
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Warmth a medium nonstick skillet over medium low warmth and add the oil, onions, 1/8 teaspoon salt and garlic and stir incessantly, about 4-5 minutes, till onion is translucent. Decrease warmth, if wanted, to keep away from browning too shortly.
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As soon as onion is softened, add fennel and toss shortly till aromatic and toasted, about 1 minute. Take away combination to a medium bowl to chill barely.
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In a big bowl add the bottom turkey or floor meat of your selection, pink wine vinegar, thyme, sage, remaining salt, paprika, sugar and nutmeg to a big bowl with cooked onions, garlic and fennel and blend along with a fork till all elements are well-distributed.
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Kind combination into 8 even patties and lay on parchment or wax paper whereas working. If you wish to make these for an additional day, they are often refrigerated or frozen.
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Spray a non-stick skillet with oil and set over medium-low warmth. As soon as sizzling, brown turkey patties, in two batches, 3 minutes on both sides.
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After you have achieved a pleasant browned crust on both sides, scale back warmth to low and canopy. Proceed cooking till inside temperature reaches 165F.
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Take away from warmth and repeat with second batch.
Final Step:
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Serving: 2 patties, Energy: 198 kcal, Carbohydrates: 4 g, Protein: 22 g, Fats: 11 g, Saturated Fats: 2.5 g, Ldl cholesterol: 84 mg, Sodium: 290.5 mg, Fiber: 1 g, Sugar: 1 g