Guys. I picked THE worst time to decide to start doing this again. This is a food blog and currently I can not have food. That is an exaggeration.
I’m doing the Whole30. My intent was mainly to cut out gluten and dairy and reintroduce it to see if it had any effect on some health issues I’m having. I am 2 weeks in and I want to dive face first into a cake. I want to just live in there. And every time I open my fridge, I want to chug the entire carton of heavy whipping cream that has been sitting untouched because I can’t use it.
I have made some pretty good dinners, but one of the hardest parts is breakfast. Essentially, I eat eggs every.single.day. Which is great, except I am so tired of eggs. SO tired. So I needed to find some ways to jazz my eggs up. There’s a pretty strict criteria for eating breakfast goods like sausage and bacon while on the Whole30, because apparently all of the things that make bacon taste like angels dancing on my tongue are bad for you blah blah blah. Enter homemade turkey breakfast sausage. I know. I was skeptical, too. How you going to make some turkey taste like sausage? Not gonna happen. Except ohmygosh it did. My husband and I sat over the skillet and ate an entire pound of turkey. As a snack. No lie. No regrets. This is not only healthier for you because you know what is going into it, but it is a leaner meat. It is perfectly flavored and moist and not the dry, tasteless cardboard one might expect out of turkey. I made crumbles so that I could stir it into scrambled eggs and omelettes, but it would also be great to make into patties. Separate them with some parchment and freeze them and you have homemade sausage patties for a quick breakfast sandwich! SO many uses for this stuff!
Or you can just make it to eat as a snack on a random Tuesday. Whatever. No judgements here.
Homemade Turkey Breakfast Sausage
1 lb. ground turkey
1/2 tsp garlic powder
1/2 tsp ground black pepper
1 tsp dried sage
1/2 – 1 tsp crushed red pepper flakes (adjust to taste)
1 tsp dried oregano
salt to taste
2 tbsp coconut oil, divided
In a large bowl, combine turkey, spices, and 1 tbsp coconut oil. At this point you can either leave it as is for crumbles, or form into patties.*
In a medium skillet over medium-high heat, add the remaining 1 tbsp of coconut oil. Add the turkey and cook until browned and cooked through.
*Note: If freezing, form into patties and place each patty onto a small square of parchment paper. Stack patties and freeze. The parchment will keep them from sticking to one another and make it easier to remove one at a time.