Here’s why I love pan sausage. A show of hands for all who have time/energy/patience to make a nutrient-dense breakfast from scratch every morning?
*anyone? * anyone?*
We all need something quick for breakfast whether we work 9-5, 5-9, are stay-at-home-parents, or are disabled/work from home. When the alarm clock goes off (or…the glow of the sunshine gently wakes us up and the birds and ocean waves are serenading us through our open window to open our eyes *Oh, hey, there…um, I’m daydreaming again.*) the tum-tum is usually ready for some vittles. And these sausages are the perfect and quick vittles!
In an effort to make something nutritious, AIP-friendly, easy and fast to reheat, and also portable for those on-the-go days, I came up with this beautifully simple recipe.
There’s no patty-shaping or skillet-browning involved with these sausages, either. You could, of course, use this recipe to make round, perfectly-shaped patties that are batch-cooked on the stove, but…I prefer to smash the mixture into a pan, bake it, and slice it up! (I’m complicated like that. Or…uncomplicated?)
You can microwave these in the morning, or fry them up in a ceramic pan to brown, or place it in pyrex snapware or silicone portable wares and reheat in your countertop convection ovenand bring it with you to nibble en route to your early-am destination. Either way your cookie (patty?) crumbles, these vittles is tasty. NOM NOM NOM.
- 1 Fuji apple, or other sweet-tart apple
- 1 medium Sweet potato, about 1/2 lb, peeled
- 1 lb Ground pork, ground chicken or turkey also work well
- 1 Tb Blackstrap molasses *OMIT for Whole 30*
- 1/4 tsp Onion powder
- 1/8 tsp Garlic powder
- 1 tsp Dulse powder
- 1 tsp Sage, Marjoram, or Savory
- 3/4 tsp Smoked sea salt
- Maple syrupfor drizzling, optional *OMIT for Whole 30*
- Heat oven to 375.
- Grate apple and sweet potato. Place in large mixing bowl with remaining ingredients and mix gently until evenly blended.
- Press into ungreased glass or stoneware baker. 9 x 13 will produce thinner sausage patties, and an 8 x 8 will produce thicker sausages that will take longer to cook through.
- Bake for 20-25 minutes for 9 x 13. For 8 x 8, bake for 25-30 minutes. Test to ensure sausage is cooked through to at least 165 F.
- Cool, then chill. Slice into 8 rectangle or square patties.
- Reheat via microwave, skillet, or in pyrex or silicone storage ware in a counter-top convection/toaster oven.
- Store in refrigerator for up to 3 days, and in the freezer up to two months.
- Recipe is easily doubled or tripled for batch-cooking.
- This recipe is also good minus either the potato or the apple!