breakfast sausage

Turkey Sausage Patties With Apple

90-93% turkey (may substitute ground chicken)

apples (any variety will work)

garlic powder

sage

paprika

fennel

salt

black pepper

Turkey Sausage Patties with Apple

Combine turkey (or chicken), diced apple, spices, salt, and pepper in a mixing bowl. Mix thoroughly with a large spoon or your hands.

Using wet hands, form meat mixture into 12 small patties (Thin is good because they will shrink and fatten up in the pan a bit).

Heat a large skillet over medium-high heat. When the skillet is hot, add oil/fat (about ½ Tbsp. per batch of patties, depending on the size of your pan and whether or not it&#8217;s non-stick).

Add the patties to the pan, being careful not to overcrowd them or it&#8217;s difficult to flip them and they won&#8217;t brown as well. Cook for about 4-5 minutes per side until browned and no longer pink in the center.

Remove patties to a plate lined with a paper towel and repeat with remaining oil and turkey mixture.

Store in a covered container in the refrigerator for up to 4 days – may be frozen for longer storage.

Got this recipe emailed to me right on time! With my husband being sick, and me working two jobs, there was no time to go grocery shopping. And this recipe allowed me to utilize the stuff we already had at home to make an all-thumbs-up breakfast for, not only my ailing husband, but my roller-derby-bound daughter! Both were astounded at how successful "my" creativity turned out, especially with our limited ingredient supply! I did substitute pears for the apples (again, no time to shop), and all our ground turkey is blended with lean ground beef.  Still turned out DELICIOUS though! After devouring the sausage and eggs, my husband said he felt better than he had been in the prior days, and I felt really good knowing my daughter had an excellent breakfast in time to serve up the hits on the derby track!

I made these this morning and they are great!!!  I didn't have sage, so I used italian seasoning and followed directions.  I used ground turkey breast 97% fat free.  I will double or triple recipe next time!

Hi Stacie! I’m currently on my first Whole 30 journey and I can’t wait to try this recipe!
I’ve featured your recipe on my latest blog post:
15 Quick &amp; Easy Whole30 Breakfast Ideas
http://www.happilyeverhauser.com/2017/03/13/15-quick-easy-whole30-breakfasts/

Found this recipe in the midst of a frustrating stop in front of the breakfast sausage section of the grocery store, and it was exactly what I needed! Simple and delicious. I knew I didn't have fennel or onion or garlic powder at home, but I decided real garlic could work - totally did! The sausage patties turned out great, and I definitely recommend using sage. Thanks!

I loved the flavor of the sausage, however it turned out a bit dry for my taste. Perhaps I just overcooked it, but perhaps adding some fat or an egg to the mix would help with this?

NOTE: If you don’t like reviews by people who don’t follow recipes exactly, move on. 

I made these with some significant changes. First, I added carmelized red onions and chopped, steamed kale along with the apples. I doubled the spices, using both sage and Italian seasoning, but omitting the fennel. I also added half an egg. (I was baking apple oatmeal bread at the same time and had leftover egg wash, which I threw in with the sausage. Guess who went apple picking!) Lastly, I roasted a tray of these under the broiler, which solved the baking wan color problem discussed in a prior review, and allowed me to cook a whole batch at once. My broiler was set at 550, and I flipped them when they started to brown. 

These were phenomenal. The family reactions were “WOW!” And “It tastes like Fall on a plate!” I will definitely make these again. Next time I may try adding a bit of Dijon mustard to the mix instead of the Italian seasoning.

I had to remove the garlic due to allergies, but they came out great. I've just made them for the second time they have become a fast favourite in our house. I even doubled up the recipe to freeze extras.

This is one of my favorite go-to AIP (seasonings adjusted) breakfast sausages. Love love love these!

I made this receipe for breakfast and they are absolutely yummy with pumpkin pancakes &amp; spinach omelet.

These patties are seriously amazing! I have to say the day I made them they were a little wet for my liking, but still good. Days 2 &amp; 3 had them knocking my socks off. They now have a permanent place in my breakfast repertoire. Thank you!

These are fantastic! My husband and very selective 8 year old love them. Thank you!

Alton Brown developed this recipe for his book "EveryDayCook" because it hits all of the best notes of breakfast in a way that is much more appealing than just eggs, sausage and toast. If you eat pasta early in the day, he reasons, that leaves plenty of time to work it off. He’s a fan of cooking in cast iron, and calls for it here. But any good 12-inch sauté pan will do.

Breakfast Carbonara

orange zest

flat-leaf parsley leaves, finely chopped

bread crumbs

dried linguine, preferably whole wheat

olive oil

scallions, thinly sliced

eggs, room temperature

Pecorino Romano, finely grated

Combine the orange zest, parsley and bread crumbs in a small bowl and set aside.

Add 2 quarts of water, salt and linguine to a large sauté pan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and cook for 4 minutes, or until the pasta is al dente.

While the pasta is cooking, heat the oil in a 12-inch skillet, preferably cast-iron, over medium-high heat until it starts to shimmer. Add the sausage, breaking it into pieces with a spoon, and brown. Add the scallions and cook for a few minutes until fragrant.

While the pasta and sausage cook, whisk together the eggs, cheese and pepper.

Drain the pasta, reserving a 1/3 cup of the starchy water. Add the pasta to the sausage mixture, tossing well to coat.

Remove from heat, add the egg mixture and toss some more, adding some pasta water to loosen the sauce.

Serve immediately with a generous sprinkle of the parsley mixture.

Make your own homemade breakfast sausage patties using good quality pork combined with fresh herbs and savory seasonings.

Homemade Breakfast Sausage Recipe

pork butt

dark brown sugar

pepper

sage leaves (finely chopped)

thyme leaves (finely chopped)

rosemary leaves (finely chopped)

nutmeg

cayenne pepper

red pepper flakes

Combine all the seasonings in a small bowl. Blend well and set aside.

Dice pork into 2-inch pieces and place in a large bowl. Sprinkle the spice mix on the pork. Toss to coat. Refrigerate for at least 1 hour and up to 24 hours.

Using the fine blade on your meat grinder, grind the pork and spices into sausage.

Cook up a small test patty to check your seasonings. Heat a skillet over medium heat and cook 5-7 minutes per side until cooked through. Allow to cool and taste. Adjust the seasonings if needed.

To cook fresh: Form into 1-inch or 2-inch patties and sauté in a skillet over medium heat for 5-7 minutes per side until cooked through.

Learn how to cook sausage in the oven with this easy to follow step by step photo instructions. Great breakfast sausage "fried" in the oven.

How To Cook Sausage in the Oven

sausage (breakfast)

PAM or Parchment Paper (to prevent sticking)

Preheat oven. I'm using 400 degrees convection. Anything from 375 to 425 with or without convection should be fine but you will need to adjust time and perhaps need a couple of minutes under a broiler at the end to brown up some.

Spread sausage over a rimmed baking tray so they don't touch. A spray of PAM doesn't hurt on the tray. You could use parchment paper or non-stick foil also.

Bake for 10 minutes then flip sausage.

Finish cooking to nice color and internal temp of at least 165. Use a few minutes of the broiler at the end if needed to brown better.

These vegan breakfast sausage patties are super easy and quick to prepare; very beginner-friendly! The sausage is seitan based, and it&#039;s FULL of flavor!

How to Make Easy Seitan Vegan Breakfast Sausage Patties

vital wheat gluten

yeast

onion powder

oregano

thyme

fennel seeds

tsp smoked paprika

tsp red chili pepper flakes

tsp kosher salt

tsp black pepper

vegetable stock

tomato paste

soy sauce

tbsp maple syrup, (100% pure)

vegetable oil

Preheat the oven to 350 degrees Fahrenheit.

Add all of the dry mix ingredients into a medium-sized mixing bowl and whisk to combine evenly.

Add all of the wet mix ingredients into another mixing bowl and whisk to combine evenly.

Pour the wet mixture into the dry mix. Stir until well combined and to create a &quot;dough.&quot;

Place the dough onto the counter. Knead and pull the dough ten times. (Just before you are about to fold the dough to knead it, give it a little tug to slightly stretch it.)

Seal the two edges of the dough together and then form it into a thick log that is about 6 inches long.

Tightly wrap the log in tin foil. As you are wrapping the dough, try to hold it in place to avoid it from stretching out longer. Twist the ends of the foil to secure the log tightly. Wrap it in foil and twist the ends tight for a second time to ensure it is secure.

Place the wrapped sausage log on a baking sheet and set it on the middle oven rack. Bake it for 90 minutes, flipping it over at the 45-minute mark. *The outside sealed edges of the sausage&#039;s foil may bust open a tad from the steam trying to escape, and that&#039;s okay; it&#039;s normal.

Allow the sausage to mostly cool down to room temperature before opening and cutting into it.

Then, slice off the patties in whatever thickness you desire. Usually, I slice mine at about 3/4 of an inch thick.

To cook the sausage patties, add about 1 tablespoon of oil of your choice into a saute pan over medium heat. Once hot, add in your sausage patties and cook both sides for about 2 to 3 minutes, or just until lightly golden brown and slightly crispy. While they are cooking, season them lightly with salt and pepper.

Breakfast sausage is easy to make with ground pork, sage, and just the right seasonings. This delicious recipe can be used to make sausage gravy.

Sage Breakfast Sausage Recipe

pork

sage (dried

brown sugar

red pepper flakes (or more if you like heat)

marjoram (fresh if you have it)

cloves

In medium sized bowl, thoroughly combine all ingredients. It&#039;s easiest if you use your hands to mix.

Heat a skillet over medium low heat. Form sausage into patties and cook until brown, about 5 minutes per side depending on thickness.

https://embed.mediavine.com/videos/iX1I6M2Qr

Breakfast sausage is easy to make with ground pork, sage, and just the right seasonings. This delicious recipe can be used to make sausage gravy.
It’s easy to make your own Sage Breakfast Sausage, and it just tastes better knowing you added all the spices yourself without any nasty preservatives.

SAGE BREAKFAST SAUSAGE

With the help of a meat grinder and a few spices, sweet and savory breakfast sausage is an easy morning treat you can make at home. It is a happy coincidence that the sausage most at home on the American palate is also the easiest sausage to put on the American plate. Country breakfast sausage was introduced to these shores by English settlers, and the basic flavor combination of pork, sage, and pepper has remained a favorite for hundreds of years. Which is not to say that there haven&#039;t been hundreds of variations. What I really like best about breakfast sausage is that it doesn&#039;t need a casing. You just make patties put them in a pan, and go. This recipe first appeared in Season 7 of Good Eats.

Breakfast Sausage

(2 1/2 pounds with bone) Boston pork butt,

back,

sage leaves

thyme leaves

rosemary leaves

In a large bowl or zip-top bag, combine diced pork with all other ingredients, toss, and chill for 1 hour.

Using the fine blade of a meat grinder, grind about 1 cup of the pork mixture at a time. Form into 2-inch rounds. Wrap in butcher paper, refrigerate and use within 1 week or freeze for up to 3 months.

For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

Vegan Breakfast Sausage is easy to make using healthy, plant-based ingredients.&nbsp;

Vegan Breakfast Sausage

TVP Texturized Vegetable Protein

quinoa

oats (any kind)

salt (or

tsp basil

tsp fennel seeds, crushed

tsp red pepper flakes

cayenne

allspice

Place one cup of TVP crumbles in a medium glass or ceramic bowl. Bring one cup of water, juice, or vegetable broth to a boil and pour over the TVP, stirring once. Allow mix to stand for 10 to 15 minutes and then fluff with a fork.&nbsp;

Cook the rice and quinoa according to package instructions. Use one cup of rice and half cup quinoa along with a quarter cup of oats.

Place the rehydrated TVP, the rice, quinoa, and oats in a food processor. Add the spices.

Process until finely chopped and evenly mixed, but do stop blending before it gets mushy.&nbsp;

Form into patties and fry in a pan using oil or not, depending on preference. Can be baked on parchment in the oven as well.&nbsp;

A clean sausage seasoning to grace your breakfast table.

Homemade breakfast sausage seasoning

tsp red pepper flake

fennel seed

tsp marjoram

lb. ground pork (turkey,

olive oil (or bacon grease

Mix all seasonings together in a small bowl.

In a large bowl, pat dry the meat with a paper towel to remove water.

Sprinkle the seasoning mixture a little at a time onto the ground meat and mix thoroughly until all seasoning is incorporated. Take care not to over work the meat or it may turn tough.

Use as you would normally use sausage in any dish.

If making breakfast sausage patties, preheat a large skillet over medium heat. Add fat of choice.

Form patties into 2-3 inch round disks. Place each patty into the hot skillet and cook on one side a few minutes until well browned. When it develops a golden color, flip to the other side.

Continue to cook until the internal temperature reaches 160 degrees F. If the outside is burning and the inside is still under done, lower the heat and place a lid on the skillet.

Homemade Breakfast Sausage is super easy to make and a house staple! This sugar-free recipe is Keto, Paleo, and Whole30 friendly.

Breakfast Sausage (Keto + Whole30)

lb pork

tbsp bacon grease

½ tsp black pepper

marjoram

Combine all ingredients together with your hands until...

Combine all ingredients together with your hands until spices are evenly distributed

Divide the mixture into eights and shape each...

Divide the mixture into eights and shape each section into a patty

Heat skillet to medium heat and spray with...

Heat skillet to medium heat and spray with oil

Fry sausage 3-4 minutes on each side until...

Fry sausage 3-4 minutes on each side until completely cooked and brown

https://www.youtube.com/watch?v=Of-QcfNYaMU

RECIPE: https://itstartswithgoodfood.com/breakfast-sausage-keto-whole30/

Homemade Breakfast Sausage is super easy to make and a house staple! This sugar-free recipe is Keto, Paleo, and Whole30 friendly.

Breakfast Sausage (Whole30 + Keto)

Eggs, sausage, cheese,milk and sour cream all baked up in one amazing casserole!

B and B Casserole (Sausage and Egg)

eggs

milk

lb breakfast sausage,

sour cream

cheddar cheese

Preheat oven to 350 degrees. Grease an 8...

Preheat oven to 350 degrees. Grease an 8 x 8 in baking dish.

In skillet, soft scramble eggs lightly. Remove from...

In skillet, soft scramble eggs lightly. Remove from pan and pour into prepared baking dish.

In the same skillet, brown breakfast sausage until...

In the same skillet, brown breakfast sausage until cook through. If needed, drain. Sprinkle on top of egg mixture.

Dollop sour cream over sausage and spread lightly.

Sprinkle cheese on top.

Bake for 25-30 minutes or until eggs are...

Bake for 25-30 minutes or until eggs are set and cheese is melted.

https://mediavine-res.cloudinary.com/video/upload/d1vb5olmy8kiobewuqol.mp4

A video welcoming readers to my blog..Table for Seven

Welcome to Table for Seven

Air Fryer Sausage Croissants- -Delicious portable sausage rolls made with premade croissant dough. Great for breakfast, lunch or a snack!

Air Fryer Sausage Croissants 

sausage links

refrigerated croissant dough

cheddar cheese, each

Unroll 1 pieces of croissant dough. Place 1...

Unroll 1 pieces of croissant dough. Place 1 square of cheddar cheese and sausage link in dough. Roll dough up to close.

Repeat with remaining dough.

Spray air fryer basket with non stick cooking...

Spray air fryer basket with non stick cooking spray. Working in batches, place croissants in basket and cook at 350 degrees for 5 minutes or until croissants are brown and cheese is melted.

Let them cool 5-10 minutes before removing from...

Let them cool 5-10 minutes before removing from basket. Keep leftovers in a covered container in refrigerator.

https://mediavine-res.cloudinary.com/video/upload/da3r2irdoeepdo55pkkx.mp4

Muffin recipes featured on my blog, Table for Seven

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Top 22 breakfast sausage recipes from across the web

The most viewed breakfast sausage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkey Sausage Patties With Apple

Breakfast Carbonara

Homemade Breakfast Sausage Recipe

How To Cook Sausage in the Oven

How to Make Easy Seitan Vegan Break...

Sage Breakfast Sausage Recipe

Vegan Breakfast Sausage

Homemade breakfast sausage seasonin...

Breakfast Sausage (Keto + Whole30)

B and B Casserole (Sausage and Egg)

Air Fryer Sausage Croissants

Sausage Hash Brown Breakfast Casser...

Breakfast Sausage Sweet Potato Chic...

BEEF BREAKFAST SAUSAGE | Pork-Free ...

Full English Breakfast

Homemade Breakfast Sausage

Copycat Jimmy Dean Breakfast Sausag...

Stuffed Breakfast Bombs

Homemade Breakfast Sausage Recipe

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Sausage Egg & Cheese Biscuit Breakf...

The most viewed breakfast sausage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine