Maple Blueberry Pork Sausage
This breakfast sausage is a great addition to any breakfast, whether it's a hash, smoothie, or coconut parfait. I give instructions on how to cook these either in a pan or in the oven. If you bake them in the oven they won't get as brown and crispy, but it's a more hands-off method.MEAL PREP: These are great for meal prep as they can be made ahead of time, last for a week in the fridge, and can easily be reheated in a pan or microwave.FREEZER: These also make great freezer items as they can be made and then frozen. It's best to lay them flat on a baking sheet or dish until frozen, then store in a freezer-safe container or bag until needed. When needed, either thaw overnight in the fridge and reheat or thaw in a pan on the stove or in the microwave.
Servings: 4 people
Ingredients
- 1 lb ground Pork ground Turkey, Chicken, or Beef also work well
- 1 tbsp Maple Syrup
- 1 tsp Garlic Powder optional - omit if you want a sweeter sausage
- 1 tsp Onion Powder optional - omit if you want a sweeter sausage
- 1/2 tsp dried Sage
- 1/4 tsp Cinnamon
- 1/2 tsp Sea Salt
- 1/2 cup Blueberries (fresh or frozen)
- 1 tbsp Coconut Oil or Avocado Oil
Instructions
- Mix everything except for the blueberries and coconut oil together in a large bowl. Once evenly mixed, gently mix in the blueberries. Form into 8 patties.
- Heat the coconut oil in a large pan over medium heat. Place the patties in the pan and cook for 5 min a side or until cooked all the way through (no pink remains).
You can alternatively cook these in the oven at 350 F for 20 minutes or until cooked through (no pink remains). They won't brown like they will in the pan, but it's more hands-off.