Maple Blueberry Breakfast Sausage
Servings: 8 patties
This sweet-and-savory breakfast sausage recipe is surely going to become a favorite as it has been for my clients for years! Juicy blueberries and sweet maple give it so much delicious flavor! Gluten-free, Paleo and AIP.
Ingredients
- 1 lb ground Pork
- 1 tbsp Maple Syrup
- 1/2 tsp dried Sage
- 1/4 tsp Cinnamon
- 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 Sea Salt
- 1/2 cup Blueberries (fresh or frozen)
- 1 tbsp Coconut Oil or Avocado Oil (only for stove method below)
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. Cook in either one of the two methods below:
MAKE ON THE STOVE:
- 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).
MAKE IN THE OVEN:
- 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.
Notes
These are one of the best recipes for meal prep and batch cooking because they can last all week in the fridge, are easily reheated, and freeze beautifully.
Freeze individually on a baking sheet for 4 hours. Transfer all the patties into a freezer safe container or bag.
You can keep in the fridge for 5 days and in the freezer for 3 months.
Nutrition
Calories: 163kcalCarbohydrates: 4gProtein: 10gFat: 12gSaturated Fat: 4gCholesterol: 41mgSodium: 178mgPotassium: 180mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 11mgIron: 1mg
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !