As of late, I haven’t been buying any processed meats unless they’re completely organic and have absolutely zero hormones, preservatives, and other garbage in it. Which can sometimes be hard to find…or if you do find it, you have to spend an arm and a leg on it. I do a lot of research on food, where it comes from, and how it’s produced. Because of this, I’ve been making a lot more “home-made” foods. More so now than ever before.
I LOVE breakfast foods of all kinds and I’ve really been missing my sausage and bacon days with home-made pancakes drenched in maple syrup! We got up this morning wanting a yummy breakfast…Actually, I think it was brunch by that time! So, I decided to try out a home-made version of sausage. I was really surprised at how good these turned out! And even better…the meat was clean – as in no hormones, all organic, there was no preservatives or additives – just fresh, healthy, and organic ingredients!
These sausage patties are so easy to make! They would be perfect for freezing too… Pull a couple out of the freezer when you need a healthy protein for breakfast or even a snack throughout the day. I hope you love these as much as we did! Let me know what you think if you try out this recipe! 🙂
Yields: 8-10 patties, depending on how big you make yours!
- 1 lb organic ground turkey (can substitute chicken or pork)
- 2 tbsp olive oil (plus a little more to cook the sausage in)
- 1 small organic apple, small diced
- 1/2 organic onion, small diced
- 2 tsp rubbed sage
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
- In a cast iron skillet on medium high heat, heat up one tablespoon of olive oil. Add the onion and apple to the pan and saute for about 5 minutes. Add the sage, garlic powder, onion powder, salt, and pepper. Let it cook a couple more minutes.
- In a mixing bowl, add the ground turkey and apple mixture to the bowl and stir until well combined. Add one tablespoon of olive oil to the turkey mixture. This will help keep the sausage patties from drying out.
- Heat your cast iron skillet up on medium-low heat. If it’s too hot, your patties will burn on the outside and still be raw on the inside. Low and slow is key here. Add some fat to the pan. At this point, I like to make a small patty and taste test it to see if it needs anything else before cooking the rest of the sausage patties. This part is completely up to you.
- Make your patties as big or as small as you prefer. I used around 2-3 tablespoons of meat and made 10 patties.
- Serve these delicious sausage patties up with pancakes, waffles, or a frittata!