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Sweet Breakfast Sausage
Posted: December 2, 2019
Recipe by: PHG Kitchen
Source: Blendtec
This recipe is a leaner alternative to the typical fatty sausage, but it doesn't skimp on taste. Instead of using pork butt and shank, select a leaner cut of boneless meat, such as turkey, chicken breasts, or pork chops.
Total Time
5 minutes
Serves
8

Ingredients:

  • 1/4 tsp. caraway seeds
  • 1/4 tsp. crushed red pepper
  • 1 tsp. dried thyme
  • 1 tsp. ground nutmeg
  • 1 tsp. ground sage
  • 1/2 tsp. kosher salt
  • 1 lb. lean pork partially frozen, cubed, and divided
  • 2 tbsp. maple syrup

Directions:

  1. 1. Add half of meat, seasonings, and then remaining meat to WildSide+ jar and secure lid. Press “Pulse” 8–20 times to achieve desired consistency; do not overblend.
  2. 2. Form into log shape, wrap in freezer paper, and freeze for up to 2 months.
  3. 3. When ready to use, thaw log in refrigerator and then slice log into patties.

Author's Notes:

For hot Italian sausage, replace the seasonings above with the following: 1 tsp kosher salt ½ tsp onion powder ½ tsp fennel seeds, toasted ½ tsp ground black pepper ½ tsp crushed red pepper

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Sweet Breakfast Sausage

Source: Blendtec

  • Total Time
    5 minutes
  • Serves
    8

Description

"This recipe is a leaner alternative to the typical fatty sausage, but it doesn't skimp on taste. Instead of using pork butt and shank, select a leaner cut of boneless meat, such as turkey, chicken breasts, or pork chops."

Ingredients

  • 1/4 tsp. caraway seeds
  • 1/4 tsp. crushed red pepper
  • 1 tsp. dried thyme
  • 1 tsp. ground nutmeg
  • 1 tsp. ground sage
  • 1/2 tsp. kosher salt
  • 1 lb. lean pork partially frozen, cubed, and divided
  • 2 tbsp. maple syrup

Directions

  1. 1. Add half of meat, seasonings, and then remaining meat to WildSide+ jar and secure lid. Press “Pulse” 8–20 times to achieve desired consistency; do not overblend.
  2. 2. Form into log shape, wrap in freezer paper, and freeze for up to 2 months.
  3. 3. When ready to use, thaw log in refrigerator and then slice log into patties.

Author's Notes

For hot Italian sausage, replace the seasonings above with the following: 1 tsp kosher salt ½ tsp onion powder ½ tsp fennel seeds, toasted ½ tsp ground black pepper ½ tsp crushed red pepper

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