Berry Breakfast Sausages Recipe

Berry Breakfast Sausages are so easy to make and they’re jam-packed with vibrant flavor. With juicy little bites of fresh blueberries and strawberries and the perfect blend of seasonings, these little protein bites are sure to please.

Homemade breakfast sausages are perfect for quick weekday mornings and on weekends for a relaxed brunch.

When you make up a couple batches of these sausages, you can either pop them in the refrigerator for a few days or store them in the freezer. Then all you have to do is reheat them in the morning and you’ll have a super quick, protein-rich breakfast ready in minutes.

There’s really no need to run to greasy spoon restaurant when you can make sausages at home in minutes. The best part is you can make sausages that taste better than restaurant sausages with healthier ingredients!

Most restaurants and store-bought sausages use non-organic meats and vegetable oils that are not so healthy.

When you make your own breakfast sausages, you get to control what they’re cooked in and the ingredients you use. For these sausages, my go-to is always grass-fed ghee or butter plus avocado oil. I like using a combination of these healthy fats to cook the sausages in. That’s optional though, you can use just one healthy fat, it’s totally up to you.

Seasonings are so important in breakfast sausages too! These berry breakfast sausages are packed with herbs and spices.

I love to fill them with fresh flavors like thyme, oregano and dill. Garlic and onion are also key when it comes to breakfast sausages, they really help give it that traditional flavor. These have a little bit of spice too – some chili powder and cinnamon.

The star ingredient in these sausages is the berries! They really add a lovely, juicy bite to these sausages.

Get these berry-packed, protein-rich, breakfast sausages onto your weekly meal plan. Serve them as is or on the side of any meal – whether it’s eggs, roasted or sautéed veggies, pancakes, waffles, French toast, a muffin or even a smoothie.

Ingredients:

• 1 lb. ground organic chicken

• 1 tsp sea salt or Himalayan salt

• 1 tsp chili powder blend

• ½ tsp dried thyme

• ½ tsp onion powder

• ½ tsp garlic granules or garlic powder

• ¼ tsp dried oregano

• ¼ tsp dried dill

• Pinch ground cinnamon – optional

• 2 tbsp pure maple syrup

• ½ cup organic blueberries

• ½ cup strawberries, chopped

• 3 tbsp ghee, grass-fed butter or avocado oil

• 2 tbsp broth or filtered water

Instructions:

1. In a large mixing bowl, combine chicken, salt, chili powder, thyme, onion powder, garlic granules, oregano, dill, cinnamon and maple syrup, using clean hands or a fork to incorporate. Add the berries and gently fold them into the mixture.

2. Preheat a large skillet or pan with healthy fat of choice (or a combination of ghee/butter and avocado oil) over medium heat for 1-2 minutes while you make the chicken patties (if your skillet/pan is smaller, you’ll need to make the sausages in 2 batches).

3. Shape the chicken mixture into small patties (if your pan is smaller, set the sausages on a plate while the first batch cooks). Immediately cook the breakfast sausages in the preheated pan/skillet until golden brown on each side and fully cooked through, about 12-15 minutes depending on the thickness of the sausages and the heat of your pan. Halfway through the cooking, before you flip the sausages, add the broth/water – this helps keep them from burning.

Notes:

- Yield: Approx. 12 sausages // Prep Time: 20 minutes // Cook Time: 15 minutes

- Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze cooked sausages in the freezer-safe container for up to 1 month.

- Reheating: Preheat the oven to 325 degrees F. Reheat sausages on a warming tray (like stoneware baking dish) or baking pan for about 5-10 minutes, until they are warmed through.

- If you prefer, you can use all blueberries or all strawberries.

About Emily:

Emily Sunwell-Vidaurri is a water kefir- and chocolate-loving, holistic-minded wife and mom of two little loves. She’s the author of the cookbook The Art of Great Cooking With Your Instant Pot and the founder of Recipes to Nourish, a gluten free blog focusing on real food and natural living. Emily is a contributing writer at Traditional Cooking School and her work has been featured on feedfeed, foodandwine, foodgawker, Nourished Kitchen, Delicious Obsessions, Homemade Mommy and in the cookbooks Beautiful Smoothie Bowls and 30 Minute Clean Eats on a Budget. She’s a real foodie, passionate about nourishing home cooking, lover of seasonal food and an advocate of "green" living, essential oils and a mindful lifestyle. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible. Find Emily’s latest recipes and natural living tips at Recipes to Nourish.