Make Your Own Breakfast Sausage- with apples and maple syrup
Sausage patties are so darn easy you'll wonder why you didn't try this recipe sooner- for all the total yumminess that ensues.
Got a hankerin' for breakfast sausage but your food allergies hold you back? Me too, Babycakes. Looking at those labels can be downright scary. Spices? Well, um, what spices exactly are we talking about? Fennel is doable. But mustard or ginger? The price I pay is too high. Natural flavors? Don't get me started. 1-800 inquiries usually lead to an indifferent audible sniff followed closely by: "It's proprietary." Translation? F*ck off, we don't have to tell you sh*t.
But I have good news.
Making your own sausage isn't hard. If I can do it so can you. You don't even have to run out and get some crazy-fangled sausage stuffer. Unless you really, really want to. Do patties instead!
Apple & Maple Breakfast Sausage
I used a blend of antibiotic-free pork and free-roaming buffalo for my ground meat blend. Grass-fed beef and organic ground turkey would work nicely as well.
1 pound ground pork
1 pound ground buffalo
1 large apple, peeled, cored and diced very fine
2-3 tablespoons finely minced sweet onion
2 tablespoons pure maple syrup- the good stuff
1 1/2 teaspoons thyme
1-2 teaspoons fennel seed, to taste
1/4 teaspoon cinnamon
1/4 teaspoon allspice or curry
1 teaspoon sea salt, or to taste
Mix all of the ingredients in a large bowl till blended; and form 15 balls with the mixture. Pat into patties.
Fry the patties in a skillet (I used my trusty well seasoned iron skillet) on each side, until golden brown on both sides and done in the middle. Depending upon the thickness of the sausage and the heat of your pan this can take anywhere from 12 to 15 minutes.
Drain on paper towels. Serve immediately with your favorite egg dish, waffles, pancakes- you name it.
Store leftover sausages- when completely cool- by bagging and freezing them in a freezer bag or freezer storage container.
Makes about 15 sausage patties. Not too big. Not too small. Just right.
23 comments:
Oh, Karina, you goddess . . . this sausage-missing ex-pat loves you for this!
Every sausage here in the UK seems to have gluten, but worse yet, they don't have proper American breakfast sausage! Forget Italian sausage . . . I miss that more than you can imagine. (Now there's a GF/CF/etc recipe I'd love. I don't eat much sausage, but do want it from time to time.)
YES!!!
You have the ability to make even breakfast sausage healthy. You get a big hug for that one.:)
Fantastic post Karina! I would bet a google search could even turn up an italian sausage recipe for 'Bloggin Fool to try to adapt now. Thanks for showing us all it can be done! :)
Bloggin' Fool and Gaile- Glad you appreciate sausage. All you'd need to do to make this recipe into an Italian sausage is:
Skip apple; replace with 3 cloves garlic, minced
Skip maple syrup; replace with white wine or broth
Keep fennel; add dried basil, oregano and rosemary about a 1/2 teaspoon each
You could also make it *spicy* with hot red pepper flakes, if you like hot Italian sausage.
Anyone else have some ideas?
Karina
You read my mind! I keep perusing the "sausage" isle and finding lurking gluten/dairy/scary other stuff. One question: how do you keep these from becoming mini burgers? I feel like mine would just become mini burgers, its frustrating. I made mini bison burgers before, and they were "sausage-ish," but not that real homestyle sausage we all used to chomp before going gf. I'll give it another shot, thanks for the info!
Great post. The sausage sounds just delicious. I don't have food allergies, but I do feel very suspicious about the ingredients in lots of varieties of sausage.
Hi, I read this on your blog "Don't get me started. 1-800 inquiries usually lead to an indifferent audible sniff followed closely by: "It's proprietary." Translation? F*ck off, we don't have to tell you sh*t" and I thought maybe someone hacked your blog???
Cindy- I think it's all in the seasoning. Adding apple, maple syrup, and sweet sausage seasonings- along with keeping the patties small- makes it less of a burger. Although it will be denser than any commercial product- because there's NO mystery filler and less fat!
Kalyn- Thanks! You're smart to be suspicious! ;)
Anon- Hell no. I sometimes get a little more *colorful*. ;)
Karina
I should know better than read your site with my husband next to me...all I heard for the past 10 minutes was "oh you should make that..." Yesssssss we love you even though I read more than I comment, thank goodness it is never too late to make a NY's resolution!! A few months ago I ordered a couple of your tees for my mom who is gf and she loves them!
this would be good with italian seasonings and some sweet red italian peppers. I'm going to the store in the morning...it's a 85 mile drive but worth it for sausage.
I made a similar apple sausage patty only with ground chicken. I used applesauce instead of fresh apple and some bread crumbs for texture. So easy and so good!
I am totally going to make these!
oh my snaussage me right now!
thanks k!
Karina! You are a Goddess for sure :) New to your blog and I tried these today... they are amazing! So delicious, I can't believe that I made them and neither can my ever so supportive boyfriend. (I am clueless in the kitchen)
I am looking forward to trying more recipes as a newcomer to the GF/CF community.
Thanks a million ~ Ginametrical
You've convinced me! I'd love to give this a try - something about knowing exactly what's in my breakfast sausage is highly appealing to me. :-)
YUM. Sounds amazing!! I love sausage -- never tried Buffalo before, but I've heard it's very good for you. Thanks!
My husband didn't dice the apples small enough so it was a bit weird to have apple chunks but over all tasted real good.
I ran out of maple syrup so I just subbed 1 T molasses and 1 T brown sugar.
Thanks for the recipe!!
Helen- How sweet! I love that your husband has such good taste. ;)
Karen- Italian seasonings would be delicious. Crumble leftovers in lasagna.
Amy- Thanks for the short-cut idea- applesauce. Whodah thunkit!?
Erin- Yay.
Allergic Girl- How's New York?
Aw, Ginametrical- You made my night, Darlin'.
PaniniKathy- Yeah- I'd like to see what you could do with these babies. Homemade sausage panini?
Allie- Surprisingly buffalo has Omega fats, like salmon. Grass fed is the key.
Charm- My pleasure. Next time dice the apples very fine. Or process them.
Thanks, everyone!
Karina
I, too, have gone blind reading the labels on sausage packages. I gave up. This easy recipe is just what I needed! I think a little sausage would spark up my gumbo.
My only previous sausage-making experience was a Cajun boudin project 20 years ago. I used my grandma's meat grinder and the process took up my entire kitchen. It was worth it! I'll try again.
I love sausage, but am very suspicious of the vague labels. This recipe sounds wonderful. I've not cooked with buffalo before, but see it at the market often. Now I have a recipe to give it a try!
Ok, this is my first time here. I was searching for a good sausage recipe and decided yours looked edible. Prepared it, froze the extras and just finished off the three I put to the side for test-tasting. These are divine! Girls who are looking at this recipe, don't change a thing. It's just right. I can't wait to share with company.
Karina, thank you for this recipe. My husband made this today and it was the best sausage I have ever had! He used ground turkey in place of the pork and because of our allergies he left out the cinnamon and used a little sage. It was wonderful, even cold. Thank you so much for sharing and giving. Be blessed.
These look great Katrina! Coincidentally, a couple of weeks ago I had a hankering for some REAL sausage and came up with a breakfast sausage using 'good' pork and pastured beef that were fabulous. I tried stuffing them in mushrooms, porcini if you like, small are good too, and baking for about 20 min. @ 400 F. Delicious for breakfast!
Now back to the buckwheat cookies! Thanks!
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