Maple Sage Breakfast Sausage
I’m sure i’m not alone in lamenting the fact that the tiny humans in my care grow weary of scrambled eggs for breakfast every day. If I’m honest, scrambled eggs lose their luster after day three for me as well. I love sausage, but don’t always love the price, ingredients, or protein content when it comes to store bought sausage. If I can make a double batch of these sausages every other week, that’s at least a few egg free breakfasts with ample protein that my kid’s will gobble up happily! You can bake them and put them in the freezer if you will eat them over a couple of weeks. If it will be less than 5 days, leave them in the fridge and reheat them in the oven for breakfast thanking your past self for taking the time to make them!
Ingredients:
1 pound ground pork
1 pound ground turkey
(you can use two pounds of whatever ground meat you like, but I like the flavor of the pork mixed with the higher protein of the turkey!)
2 tablespoons maple syrup
1 teaspoon salt
pepper to taste
1 apple, grated on a box grater, core and seeds removed
2 tablespoons sage, finely chopped
Directions:
Preheat your oven to 425 degrees and line a baking sheet with parchment paper. In a large bowl, mix the grated apple with the maple syrup, salt, pepper, and chopped sage. Add the ground pork and turkey. Use your hands to mix and knead the mixture together until it’s a uniform mixture. Scoop balls, about 2 tablespoons, and flatten them to about 1/4-1/2 inch thickness. Place on the parchment lined baking sheet and continue until the mixture is all used up. Pop them in the oven for about 25-30 minutes or until they are turning golden brown and cooked through. Enjoy your egg free breakfast! This is a great recipe to double and freeze half. You can heat the sausages up from frozen in the oven at 350 degrees. It takes less time than you’d think!
