Blueberry Breakfast Sausage
A whole30 no sugar added breakfast meat. Goes well with Coconut Carrot Souffle. I used 96/4 beef and liked it, but 90/10 beef or turkey would suit most tastes better. Sausage is also an option. Can be easily made ahead and frozen.
A whole30 no sugar added breakfast meat. Goes well with Coconut Carrot Souffle. I used 96/4 beef and liked it, but 90/10 beef or turkey would suit most tastes better. Sausage is also an option. Can be easily made ahead and frozen.
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 pound ground turkey can substitute ground sausage or beef
- 1/2 cup blueberries whole or chopped, frozen (no need to thaw) or fresh
- 1 teaspoon sage rubbed
- 1/4 teaspoon crushed red pepper replaces aleppo pepper
- 1/4 teaspoon paprika replaces aleppo pepper
- 1/4 teaspoon thyme dried
- 1/4 teaspoon coriander ground
- Carbohydrate 4.19143583333333 g
- Cholesterol 98.2783468333333 mg
- Fat 4.58530767733333 g
- Fiber 0.946191688855489 g
- Protein 33.2188908996667 g
- Saturated Fat 1.533163755 g
- Serving Size 1 1 Serving (177g)
- Sodium 106.401678 mg
- Sugar 3.24524414447784 g
- Trans Fat 0.768077213 g
- Calories 198 calories
Step-by-step
- Thoroughly combine all ingredients with your hands.
- Shape the meat into a log and place it on a large piece of plastic wrap. Roll it up in the plastic wrap, tightly twisting both ends.
- When ready to serve, slice it into patties. You should get about eight sausage patties. Cook them in a lightly oiled skillet on medium heat, turning once, until both sides are browned. Reduce heat to low, cover, and cook until the meat is completely cooked throughout. Serve.
- Make-ahead directions: You can freeze the individual raw patties on a baking sheet, then transfer to a freezer bag. Thaw overnight in the refrigerator and then cook as specified. Or, you can fully cook the patties, freeze them the same way, and just microwave the frozen sausage for 2-4 minutes on high when you're ready to eat.
The Anatomy of Breakfast Sausage
Traditional breakfast links rely heavily on dried sage, black pepper, and warm spices to mimic centuries-old British and American pork seasonings, whereas modern interpretations incorporate unexpected moisture sources like fresh fruit. Combining ground turkey or lean beef with whole berries introduces pockets of tart juice that burst during frying. Rubbed sage differs from ground sage because the whole leaves are gently dried and flaked, providing a softer herbal presence that will not dominate the delicate flavor of lean proteins.
Fresh Versus Preserved Elements
Utilizing fresh blueberries instead of dried currants alters both hydration and cooking behavior in the skillet. Frozen berries require zero thawing prior to mixing; folding them in straight from the freezer prevents the skins from tearing and staining the entire meat mixture purple. Cooking requires medium heat to caramelize the exterior proteins before lowering the burner and covering the pan to trap steam, ensuring the interior reaches food-safe temperatures without scorching the fruit sugars.
Adaptability in the Skillet
Swapping ground turkey for 90/10 beef significantly alters the rendered fat content and final texture. Leaner meats demand precise temperature control to prevent dryness, whereas higher fat percentages shrink more during browning. Shaping the combined mixture into a plastic-wrapped log allows for uniform half-inch slices that freeze efficiently for up to three months when stored in a sealed bag.
