Herbed Sausage and Egg Breakfast

April 8, 2011

Sausage and eggs are a classic breakfast.  Unfortunately, commercially available sausages are almost all made with a host of fillers, questionable animal parts, MSG, and other decidedly unsavory things.  The solution?  Make your own; it’s easy, flexible, and much tastier than anything you can get at the store.

The following recipe is a personal favorite of mine.  It plays on the classic combination of savory spices and nuts while simultaneously delivering a lot of nutrition in the form of protein and good fats.  If you want to round out all the protein, serve it with a side of sliced apples.  The combination of aromatic spices and nuts with apple is reminiscent of apple pie and other hearty, autumnal sweets (but without the sugar, grains and weight gain).  If you like a sweeter sausage, try adding some good-quality cinnamon.

Prep Time: about 5 minutes  Cook Time: about 10 minutes

Ingredients:

1/3 lb ground turkey, beef, or pork

1/4 teaspoon each allspice, garlic, clove, cayenne, sage

about 10 sprigs worth of fresh thyme leaves

1 large, organic cage-free egg

2-1/2 Tbsp. ghee, coconut oil, or good-quality butter

1 Tbsp. cider vinegar

a few Tbsp. almond flour

S&P

Execution:

Mix the herbs and spices together in a bowl, adding salt and pepper to taste.  Lay the ground meat out on a cutting board and sprinkle the spice mixture over the meat, then knead the meat to mix the spices evenly through.  Divide into two patties.  Put the ghee and vinegar into a good-sized skillet (I use a 10”) over medium heat until the ghee is melted.  Reduce heat to medium-low or low.  Crack the egg into the pan, and add the two sausage patties.  Once the thin (runny) part of the egg white starts to turn opaque, flip it briefly to sear the thick part of the egg white and set aside on a plate.  Return the heat to medium and cook the sausages until done, about 2-3 minutes per side.  Remove to the same plate as the overeasy egg.  You’ll now be left with a bit of the ghee/vinegar mixture in the pan.  Reduce the heat to low and add almond flour until the mixture starts to thicken into gravy. Pour the almond/ghee/cider vinegar gravy over the eggs and sausage and enjoy.

Breakfast is good.

Sausage and Eggs with Almond-Cider Gravy. Yum!

One Response to “Herbed Sausage and Egg Breakfast”

  1. Maggie Says:

    Nice!
    I might have to give that a try for my Royal Wedding breakfast. (Mom and I will be up at 5 to watch the festivities. Yeah. That’s happening.) Though I may forgo the allspice for fennel or dill, since I LOVE fennel in sausage.
    Looks amazing, and I bet it tastes even better.

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