Homemade Breakfast Sausage Patties made with floor turkey (or floor meat of your alternative), spices, and herbs, like sage, thyme, and fennel, a high protein breakfast that’s nice for meal prep.
Healthy Breakfast Sausage Recipe
Making savory breakfast sausage patties from scratch is straightforward, and bonus: no processed substances! 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, strive my Italian Turkey Sausage and Ground Turkey Chorizo.
Why This Works
I like these healthy do-it-yourself breakfast sausage patties. They’re good to make forward and an amazing supply of protein. Plus, making them from scratch means what’s in them!
If you make this recipe for breakfast sausage, I might like to see it. Tag me in your photographs or movies on Instagram, TikTok, or Facebook!
Breakfast Sausage Ingredients
I take advantage of quite a lot of spices for sausage to present it a posh taste that tastes even higher than something you’d discover on the grocery store. The recipe card under comprises the precise measurements.
- Aromatics: Minced onion and garlic
- Seasoning: Kosher salt, black pepper
- Paprika: I take advantage of candy, however you may use smoked paprika for a smokier taste.
- Nutmeg for a heat, barely nutty notice
- Cayenne Pepper for a refined kick of warmth
- Herbs: Fennel seeds, thyme, and sage give breakfast sausage its distinct style.
- Meat: You can use any floor meat, like lean floor turkey, rooster, bison, or pork.
- Red Wine Vinegar provides acidity and complexity.
- Sugar: A pinch of uncooked sugar supplies somewhat sweetness.
How 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 retaining them uncooked. This fast additional step is certainly price 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.
- Mix Everything Together: Combine the bottom turkey, vinegar, thyme, sage, paprika, sugar, and nutmeg in a big bowl with the onion combination. Form the combination into patties and place on parchment paper.
- Cook the Breakfast Sausage in a skillet on medium-low warmth for 3 minutes on either side. Once 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: Replace 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. If you’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. You also can skip it altogether.
- Cheese: Add shredded cheddar or mozzarella.
- Vegetables: Mix in diced, roasted purple peppers.
What to Serve with Breakfast Sausage
- High-Protein Breakfast: Add the meat to an omelet or serve alongside scrambled eggs for a protein-packed start to your day.
- Breakfast Classics: I like to pair pancakes, waffles, and muffins with breakfast sausage for additional 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: Instead 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.
How to Store, Freeze and Reheat
- Meal Prep: Form the patties and refrigerate in a single day earlier than cooking them.
- Fridge: Once 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 somewhat longer.
More High-Protein Breakfast Recipes You’ll Love
Yield: 4 servings
Serving Size: 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, rooster
- 1 tablespoon red wine vinegar
- 1 tablespoon recent thyme, chopped
- 1 tablespoon recent sage, chopped
- 1 teaspoon sweet paprika, or smoked paprika for a smokier taste
- pinch sugar
- pinch nutmeg
- 1/8 teaspoon cayenne pepper, non-obligatory for spice
- olive oil spray
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Heat a medium nonstick skillet over medium low warmth and add the oil, onions, 1/8 teaspoon salt and garlic and stir frequently, about 4-5 minutes, till onion is translucent. Lower warmth, if wanted, to keep away from browning too rapidly.
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Once onion is softened, add fennel and toss rapidly till aromatic and toasted, about 1 minute. Remove 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 alternative, purple 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 substances are properly-distributed.
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Form combination into 8 even patties and lay on parchment or wax paper whereas working. If you wish to make these for one more day, they are often refrigerated or frozen.
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Spray a non-stick skillet with oil and set over medium-low warmth. Once scorching, brown turkey patties, in two batches, 3 minutes on either side.
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Once you might have achieved a pleasant browned crust on either side, scale back warmth to low and canopy. Continue cooking till inside temperature reaches 165F.
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Remove from warmth and repeat with second batch.
Last Step:
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Serving: 2 patties, Calories: 198 kcal, Carbohydrates: 4 g, Protein: 22 g, Fat: 11 g, Saturated Fat: 2.5 g, Cholesterol: 84 mg, Sodium: 290.5 mg, Fiber: 1 g, Sugar: 1 g
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