More great make-ahead-to-freeze food, because during the week I’m lazy AF (And Fabulous- what did you think I meant?😂)
I couldn’t decide which version I like better so I’ll give you my top 2 favs. The base is essentially the same (meat and spices). The difference is in the additional flavourings you add to the meat mixture.
The jalapeño garlic breakfast sausages are more on the savoury and spicy end of things, while the maple sausage is more sweet and savoury.
Breakfast Sausages - 2 ways
Base ingredients (make double if you want to try both flavour variations)
- 1 lbs ground chicken
- 2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 pinch red pepper flakes
- 1 tbsp coconut oil for frying
Option 1: Jalapeño Garlic
- 2 tbsp minced jalapeno about 1 large jalapeño
- 2-3 cloves garlic minced
- 3 tbsp onion minced (about 1 medium onion)
Option 2: Maple Chicken
- 2 tbsp maple syrup (to make it whole30 compliant sub with coconut aminos)
- 1 tsp Italian seasoning
For Option 1: Jalapeno Garlic
- Heat a tbsp of coconut oil in a large frying pan. Add the jalapeño, onion and garlic and stir fry till onions are softened. Take off the heat and let it cool (so you can touch it without going to the ER, then move on to the next step).
For both Flavour Options:
- Start by mixing the base ingredients in a large bowl. Add the flavouring ingredients and mix well.
- Shape into golf ball sized balls. (It helps to wet your hands with some water so that the meat doesn’t stick to your hands).
- Heat a large frying pan with 1 tbsp of coconut oil and fry the meat ‘balls’ on medium heat for 2-3 mins till starting to brown on the bottom. Flip over and give them a squish with the spatula to flatten. Cook till firm and no longer pink inside and golden brown on the outside. You know, till they are edible. (About 2-3 more mins or internal temp of 74*C if you like to be precise like that).