breakfast sausage

Breakfast Sausage With Coconut Flakes

Breakfast Sausage

This is a great breakfast sausage patty. Make it up the night before and refrigerate it to get the best flavor. Or, make it in the morning and serve it for lunch or dinner.

  • Servings: 4
  • Prep Time: 5 minutes not including chill time (2 hours) and warm-up time (1 hour). These are great to prepare the night before and remember to take them out of the fridge an hour before you start to cook.
  • Cook Time: 10-15 minutes

Ingredients

  • 1 lb. free range ground turkey or chicken
  • 2 pastured eggs
  • 1 Granny Smith or Fuji apple grated
  • 1 cup coconut flakes
  • 1 small onion (½ cup)
  • 1 clove garlic
  • Oil for cooking: 2 tsp. coconut oil

Sausage Seasoning

  • 1 tsp. salt
  • 1 ½ tsp. fennel seed
  • 1 ½ tsp. dried sage
  • 1 tsp. dried thyme
  • 1 tsp. freshly ground black pepper
  • ⅛ tsp. ground cloves
  • ⅛ tsp. ground nutmeg
  • ⅛ tsp. ground allspice

Directions:

Mix together the herbs, spices, salt and pepper in a small dish. Mix well and set aside. Place the meat, eggs, grated apple and coconut in a bowl. Mince the onion and garlic very fine.

Add the onion, garlic and seasonings to the bowl and mix all the ingredients very well until completely incorporated. (A meat chopper or strong short handled wooden spoon are great tools for this.) Cover the bowl and place in the refrigerator for at least two hours.

Remove from refrigerator one hour before using, and shape into patties about half the size of a hamburger patty. Allow patties to rest at room temperature up to one hour before cooking.

Melt coconut oil in a skillet on medium high heat. When the pan is hot but before it is smoking fry the patties for 3 to 5 minutes per side, turning once. Do not allow the pan get so hot it smokes. You can remove the pan from the heat for a minute to three minutes in the middle of frying and then return the pan to the heat. Reduce the heat to medium if needed, and continue cooking.

There should be no pink in the center when the patties are done. (These can also be made with pastured pork – all three meats make delicious, although slightly different, sausage.)

Originally posted 2020-06-19 20:58:49.

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