Country Breakfast Sausage
This week my littlest little went off to kindergarten embarking on a new adventure for himself and spreading his wings. Of course, that makes me a little teary-eyed because the house feels a little too quiet but I welcome the change. I’ve been home with my kids for nine years so this is also a new adventure in freedom and opportunity for me to do the things that I’ve been putting off or just haven’t had time to do while I’ve had kiddos in the house full time. For example, this morning I went for a peaceful two-mile run. I hadn’t really been able to do that during the weekdays as I couldn’t leave my little guy unattended and he wasn’t yet fast enough on his bike to ride beside me. After my run, I immersed myself in the kitchen canning tomatoes and making other delectable items of my own choosing rather than dictated by the kids. Country breakfast sausage was one of those delightful items I enjoyed as a post-run brunch this morning with a berry smoothie eaten at a leisurely pace with a big cup of joe and a cat on my lap.
Country breakfast sausage is a savory blend of sage, thyme, pepper, coriander and paprika that I’ve fine-tuned to my liking. I often use a smoked salt to add a hint of smokiness to the sausage as well. This spice blend works well with ground pork as well as ground turkey or chicken. Breakfast sausage is one of my guilty pleasures. I love it more than bacon… and creating it homemade is a surefire way to avoid nasty additives and preservatives that can be found in a lot of commercially purchased breakfast sausage. Mixing the sausage up with your hands ensures that the spices are blended evenly throughout making each bite a perfect breakfasty morsel. After mixing, you can form the sausage into patties like I did or you can cook it as a crumble which I love to do over hashbrowns. Because these are savory instead of sweet, this country breakfast sausage also makes a killer sausage gravy!
Now while the kids are back in school and I have more free time, I’m looking forward to posting recipes here more often and focusing on my professional articles that I create for the athletes at Breaking Muscle. Perhaps I’ll even delve into creating another meal plan! Which by the way, if you haven’t checked it out yet, I have a recently published subscription site with a full month’s meal plan of clean tasty eats ready and waiting for you to try.
- 2 pounds ground pork, chicken, or turkey
- 1 teaspoon Himalayan pink salt or smoked salt
- 1 teaspoon dried sage
- ½ teaspoon black pepper
- ½ teaspoon ground coriander seed
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½-1 teaspoon garlic powder
- ¼ teaspoon thyme
- In a large bowl, combine ground meat and all spices. The best way to do this is with your hands to be sure spices are evenly blended.
- Form sausage into patties.
- Cook on medium heat about 15 minutes flipping a few times until cooked through with a nice crust and juices run clear.
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