If you’ve been following my Whole30 posts you know that I can’t have any sugar or other food additives. If you are a label reader you know it’s nearly impossible to find sausage from the store that doesn’t have sugar. Other frequently seen ingredients include mechanically separated turkey ( the cousin of “pink slime” ), soy protein concentrate (soybeans, so they can use less real meat), sodium phosphates (another salt that’s been associated with kidney damage), dextrose (a form of sugar), sugar (more sugar), MSG (another salt), sodium diacetate (still more salt!), BHT( a preservative ) and caramel color (an artificial coloring containing two substances believed to cause cancer).
That is NOT what I want in my body! What’s a girl to do for breakfast that can’t have eggs, due to an allergy, or breakfast meat for breakfast? There aren’t a lot of options.
The addition of breakfast into my daily routine has been one of my hardest struggles this last month but it’s a Whole30 requirement. The plan calls for eating something within an hour of waking. I was always a coffee not food kind of girl I started out by re-heating leftovers. This is a great option, especially if you’re short on time or you don’t have anything prepared. However, it’s not always satisfying to someone that enjoys breakfast food. I had to rethink my idea of breakfast and come up with something delicious and compliant to get me excited about breakfast.
Over on the Whole30’s website there is a forum for people thinking of or currently doing a Whole3o. It’s a fantastic resource. Connecting with people all over who have gone through this journey and have great ideas. Someone mentioned making their own sausage patties using ground pork or chicken and seasonings. I jumped on that idea! Next time I was at the store I went to pick up some ground pork. I couldn’t find any pork that wasn’t made with a “signature solution”. I’m not sure what that means, but it doesn’t sound appealing or compliant. I just went to my old stand-by, lean grass fed beef. I googled breakfast sausage seasonings. What I like to do when I’m trying a new idea or recipe is look at a lot of them, see what they have in common, and then come up with my own based on what I like. This recipe has been tried a few times, been added too, and tweaked. Honestly I’ll probably continue to make it differently every time.
Jessica’s Sage Breakfast Sausage Patties
- 4lbs lean grass-fed ground beef (feel free to use pastured pork or chicken)
- 1 onion
- 1 green bell pepper
- 4 cloves of garlic
- garlic powder
- onion power
- salt and pepper
- smoked chipotle (optional)
Chop your onion, garlic and bell pepper very finely, I use my food processor and pulse until it’s a consistency I’m happy with. In a nice big bowl put all 4 pounds of your ground beef and add your veggies. I used about a tablespoon of each of my seasonings, less of a the chipotle seasoning. You would want to add more or less for how much heat you want. Mix it up well with your hands.
Then form into patties. Make them a decent size, think hamburger patties, but thin, they will puff up when you cook them. I lay them on wax paper, layer them up and freeze. Once they are frozen I tore each stack out and put them in individual bags. This made me 42 patties and I froze 6 together so I have sausage for 7 days.
Whenever you’re ready to eat take them out of the freezer and microwave for 30 seconds. This will make it easier to break them apart. Cook on a medium to medium-high heat for about 4 minutes on each side. I serve them up with a roasted green veggie and sweet potato hashbrowns. Yummy!
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