Monday, January 26, 2015

Green Apple Breakfast Sausage

I had never attempted making my own breakfast sausage until I did a Paleo sugar detox last year.  After trying the Green Apple Breakfast Sausage from Diane Sanfilippo's 21-Day Sugar Detox, I was hooked!  I've tried a few other breakfast sausage recipes since, but this still remains my favorite.  My husband and I are both obsessed with this recipe and I almost always make a double batch because the leftovers are delicious and it doesn't last long around here.

I've made the recipe with ground pork, turkey and chicken (the photos I'm sharing today are from a batch made with chicken).  The ground pork version is my personal favorite.  It's so savory, yet slightly tart and sweet from the apples, and it's incredible.  I opt for using turkey or chicken breast if I'm wanting something a little lighter and both are delicious as well.  In theory, you could make this with any ground meat, but those are the only ones I've tried thus far.

While this recipe is Paleo and 21DSD friendly, which is definitely a perk for some, I recommend it to anyone looking for a good breakfast sausage recipe.  While it's obviously wonderful for breakfast, I really enjoy it anytime of day (hence why I always make a big batch to have leftovers).  I particularly enjoy it served with a side of mashed cauliflower and steamed broccoli for lunch or dinner.

If you've never tried making your own breakfast sausage, you're really missing out!  This recipe couldn't be any easier to throw together and you'll be in full control of all the ingredients you add: no nasty fillers or preservatives.

Green Apple Breakfast Sausage
adapted from The 21-Day Sugar Detox by Diane Sanfilippo
serves 4

1 lb. ground pork, chicken, or turkey
1/2 Granny Smith apple, peeled and diced into 1/4" cubes
1/2 teaspoon sea salt
1 1/4 teaspoon fennel seeds (I use whole, ground works too)
1 1/4 teaspoon ground sage
1 1/4 teaspoon granulated garlic
1 1/4 teaspoon onion powder
1/8 teaspoon white pepper (or 1/2 teaspoon black pepper)
1 teaspoon dried parsley
1 tablespoon ghee, or olive oil

In a large bowl, combine the ground meat, diced apple, and spices.  Mix with clean hands until the spices and apples are evenly distributed.  Divide the mixture into 8-12 even sized patties (I use a large cookie scoop to make portioning the mixture easier) and set aside.

Heat a large nonstick skillet over medium heat.  Once hot, melt the ghee and place the patties in the pan in batches (do not overcrowd them).  Cook for 5-7 minutes per side until browned and a thermometer registers 165° when placed in the middle of each patty.

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