Breakfast Sausage Recipe Collection

I made these recipes last year for Daniel’s breakfasts. I would freeze half and keep the other half in the fridge. You can form the patties however you like, Daniel really enjoyed the mini patties, so I made them very small and separated the servings in zip-top bags.

Note: Make (2) batches and freeze in small bags. Microwave to reheat.

Chicken & Basil Sausage Patties

Yield: 24 / 12 servings    (serving size: 2 patties)

1/4 cup chopped fresh basil

1/4 cup (1 oz.) grated fresh Parmesan cheese

3 tbsp. white wine

1 tsp. salt

1 tsp. dried rubbed sage

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. freshly ground black pepper

2 lbs. ground chicken

2 garlic cloves, minced

cooking spray

  1. Combine all ingredients in a large bowl. Divide chicken mitre into (24) equal portions, about 1 1/2 oz. each), shaping each in a 1/2-inch thick patty.
  2. Heat a large nonstick skillet coated with cooking spray over medium heat. Add patties; cook 7 minutes on each side or until done.

CALORIES 104;  FAT 3.6 (sat 1.1g);  CHOL 64mg;  SODIUM 300mg;   CARB 0.5g;  FIBER 0.2g;  PROTEIN 15.8g

from Cooking Light magazine, September 2006


Turkey Breakfast Sausage

Yield 24 / 8 servings      (serving size: 3 patties)

1 tbsp. olive oil

1/2 cup finely chopped onion

1/2 cup shredded peeled Fuji or Braeburn apple

1 garlic clove, minced

1 tbsp. chopped fresh thyme (1 tsp. dried)

1 tbsp. chopped fresh sage (1 tsp. dried)

1 tsp. salt

1/2 tsp. black pepper

2 lbs. ground turkey breast

cooking spray

  1. Heat olive oil in a nonstick skillet over medium heat. Add onion and apple; saute 3 minutes. Add garlic; saute 30 seconds. Remove onioon mixture from pan; cool completley.
  2. Combine onion mixture, thyme, sage, salt, pepper and turkey, stirring well to combine. Divide mixture into (24) equal portions (about 3/4 – 1 oz. each), shaping each into a 1/2-inch-thick patty.
  3. Heat a large nonstick skillet coated with cooking spray over medium heat. Add half of patties; cook 3 minutes on each side or until done. Keep warm. Repeat procedure with remaining patties.

CALORIES 155;  FAT 2.5g (sat 0.5g);  CHOL 70mg;  SODIUM 349mg;  CARB 3.4g;  FIBER 0.7g;  PROTEIN 28.1g

from Cooking Light magazine, December 2002


Home-Style Country Sausage

Yield: 24 / 8 servings     (serving size: 3 patties)

1 medium tart apple, peeled and grated

1/2 cup cooked brown rice

2 tbsp. grated onion

2 garlic cloves, minced

1 1/2 tsp. rubbed sage

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. dried thyme

1/8 tsp. cayenne pepper

1/8 tsp. allspice

1 lb. lean ground turkey

cooking spray

  1. In a bowl, combine first (10) ingredients; mix well. Crumble turkey over mixture and mix well. Shape into 1-oz., 1/2-inch-thick patties.
  2. In a large nonstick skillet coated with cooking spray, cook patties 4-6 minutes on each side or until done.

CALORIES 111;  FAT 5g (sat 1g);  CHOL 45mg;  SODIUM 348mg;  CARB 6g;  FIBER 1g;  PROTEIN 10g

from allrecipes.com


Turkey-Pear Sausage Patties

Yield 42 / 14 servings     (serving size: 3 patties)

1 1/4 lbs. ground turkey breast (99% fat-free)

1 1/4 lbs. ground turkey (7% fat)

3 medium-large Bosc pears, peeled, cored and coarsley chopped

3/4 cup chopped fresh flat-leaf parsley

6 tbsp. finely chopped fresh sage

2 1/4 tsp. salt

3/4 tsp. black pepper

3/4 tsp. ground allspice

1 large egg

2 large egg whites

1/4 cup egg substitute

cooking spray

  1. In a large bowl, combine first (8) ingredients (turkey through allspice). Lightly beat egg products together in a small bowl; add to turkey mixture.
  2. Form sausage mixture into 1-oz. patties. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Cook patties in batches, about 3 minutes on each side, adjusting heat as needed. Transfer to plate and keep warm.

from www.epicurious.com


Chicken Apple-Fennel Breakfast Sausage

Yield: 8

4 tbsp. olive oil

1 1/2 tsp. fennel seeds

1/2 cup finely chopped onion

1/2 cup grated Granny Smith apple

1 tsp. minced garlic

1 1/2 lbs. ground chicken

1/2 lb. ground pork

1 tbsp. chopped fresh sage leaves

1 3/4 tsp. salt

1/2 tsp. white pepper

2 tsp. paprika

1/4 tsp. cayenne pepper

1/4 tsp. ground nutmeg

  1. Heat a saute pan over medium heat and add 2 tbsp. olive oil. Toast fennel seeds until golden brown in color, about 1 minute. Add onions and grated apple to pan and saute until onions are translucent and most of moisture has evaporated, about 3-4 minutes. Add garlic and sweat for 30 seconds. Remove from heat and place onion mixture on plate to cool.
  2. Combine check, pork, sage, salt, pepper, paprika, cayenne pepper and nutmeg in a medium-size mixing bowl. Once onion mixture has cooled, fold it into meat mixture until blended.
  3. Form meat mixture into 8 (3 1/2-oz.) patties or about 32 (3/4-oz.) mini patties. Heat a ration of remaining 2 tbsp. olive oil in a 10-inch skillet over medium heat. Add patties (in batches) and cook for about 2  1/2-3 minutes per side, or until cooked through. Remove from pan and serve warm. Repeat with remaining olive oil and sausage patties.

from www.emerils.com


Apple Turkey Sausage Patties

Yield: 16 servings

3 cups grated peeled apples – Gala, Ginger Gold, Golden Delicious, Jonagold, Jonathan, McIntosh, Rome

1 1/3 cups finely chopped onions

2 cups fresh bread crumbs

4 large egg whites

1 tsp. salt

1 tsp. sage

1 tsp. coarse ground black pepper

4 tsp. poultry seaoning

2 tbsp. dried parsley flakes

1 lb. ground turkey breast

1 lb. ground turkey (7% fat)

cooking spray

  1. Heat a large non-stick skillet coated with cooking pray over medium heat. Add apple and onion; cook, stirring constantly until onjion softens and apple appears opaque (about 8-10 minutes). Remove from heat and place in mixing bowl. Cool completley.
  2. Preheat broiler to 450 degrees. Add remaining ingredients to apple mixture, stirring until evenly combined. Shape into 3/4-oz. patties; place on broiler pan coated with cooking spray. Broil 30inches from heat, turning once, about 3-5 minutes each side or until light brown and center is no longer pink.

from Clay’s Kitchen: Sausage Recipes www.panix.com/~clay/cookbook

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