Homemade Maple Apple Chicken Breakfast Sausages

Breakfast Sausages are really easy to make and so much healthier than store-bought versions.  The flavor ... oh my, they're so incredibly delicious, better than any sausages I've had in restaurants.  

Make up a batch of these on the weekend for a special breakfast or to go along with pancakes or french toast.  Or better yet, make a couple batches of these on the weekend so you'll have a high protein meal or snack that you can quickly heat up during the week.    

Homemade Maple Apple Chicken Breakfast Sausages

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Equipment: Cutting Board, Knife, Microplane Grater (optional), Large Mixing Bowl, Large Plate (optional), Large Saucepan or Skillet

• 1 pound ground organic or pastured chicken
• Homemade Breakfast Sausage Seasoning 
• 2 cloves fresh garlic, peeled and finely minced or grated
• 2 tablespoons organic grade B maple syrup
• 1 medium sweet organic apple, peeled and finely diced

• 1-2 tablespoons pasture butter, ghee or fat of choice (See Resources)
• 2-4 tablespoons broth, bone broth or filtered water

1. Prep garlic and apple - peel and grate or finely mince garlic; peel and finely dice apple.  

2. In a large mixing bowl, combine ground chicken, breakfast sausage seasoning, grated garlic, maple syrup and diced apple.  Using clean hands, mix well to incorporate.

3. Shape into small patties - not too big, not too small, and place onto large plate (just until you're ready to cook them all).  

4. Get your large pan or skillet ready - melt fat of choice of medium heat.  Pan should preheat about 1-2 minutes before you cook the sausages.

5. Fry the patties in the preheated pan/skillet on each side until golden brown on both sides and completely cooked in the middle.  This will take about 12-15 minutes depending on the thickness of the sausages and the heat of your pan.  Tip: You do not want them to burn, so do not cook over high heat.  When I flip them halfway through the cooking process, I add broth to the pan (tablespoons at a time).  This helps them brown nicely so they do not stick or burn.  I also find that it keeps them moist, not dried out like many sausages can get if not cooked properly.  [Note: Do not crowd the patties, cook in batches if you need to.  They cook best if there is space between them.]         

Yield: About 4-5 servings {approx. 15+ small sausages}

Storage: Store in an airtight container in the refrigerator for up to 3 days.  Or freeze cooked sausages in freezer safe containers for later use.

Reheating Instructions: Reheat in the oven on a warming tray (I use a stoneware baking dish).  Make sure to keep the oven on a low setting (warm - 250 degrees F).  They don't take long to heat, about 5-10 minutes depending on the size of the sausage.

Recipe can easily be doubled.  

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Allergy-Free Wednesday @ The Tasty Alternative, and Pennywise Platter Thursday @ The Nourishing Gourmet. .  

Guest Post: Autumn Fruit Ginger Pudding by Gluten-Free SCD & Veggie

Today we're wrapping up The Seasonal REAL Food Blog Series with an awesome recipe from Vicky at Gluten Free SCD and Veggie.  I have been following Gluten Free SCD and Veggie for a while now.  It's a wonderful blog filled with yummy, gluten-free, SCD friendly and vegetarian recipes.    

Please make sure to visit Vicky's blog, and while you're there, make sure to check out: Ginger and Lemon Tart, Almond & Butternut Squash Bites, and Grain Free Lemon and Blueberry Cake. 

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When Emily kindly asked me to be included in her Seasonal Real Food Blog Series, I felt so honoured as well as excited because not only have I admired Emily's blog for some time, Autumn is my favourite time of the year as far as cooking is concerned.  The colours of the Autumn foods can be so vibrant and the nutrients they possess are able to perk us all up for the colder months ahead.  I planned to post this recipe idea on my blog a couple of months ago so when Emily asked me to contribute a seasonal recipe, I knew this was perfect.   The pictures show this recipe made with pears but apples and pears together works beautifully and if you pop in some berries, the nutritional value of the pudding increases in leaps and bounds!  Ginger has exceptional healing properties and is well known for it's powers in aiding recovery of colds and flu making it an ideal choice as a spice in cooking at this time of year and it's so warming!

The recipe uses a variation of my Grain Free Plain Sponge Cake Recipe.  You will probably find you have too much cake but it was difficult to split the recipe.  I use one cake and freeze the other for another pudding. 

Autumn Fruit Ginger Pudding

• 1 kg pears or apples, or a mixture of both (about 8) {Emily Note: About 2.2 lbs. for U.S. conversion}
• ½ cup fresh orange juice (or more)
• Honey to taste (optional)
• 1 tsp cinnamon (optional)
• 250 g ground almonds 
• 3 large eggs
• 3 tablespoons extra virgin olive oil {Emily Note: I bet this would be delicious w/ coconut oil or pasture butter too - if you use butter, you should use 4 tablespoons}
• 80 ml organic honey 
• 1 tablespoon pure vanilla extract (alcohol, water and vanilla only)
• ½ teaspoon bicarbonate of soda/baking soda
• 2 tablespoons ground ginger
• Finely grated rind of 1 small lemon
• Pinch salt

To make the cake :

• Set the oven to 170° C {Emily Note: 338° F for U.S. conversion} then line two 7" sandwich cake tins tins with baking parchment or use 6" square tins. 
• Pour the honey, extra virgin olive oil and vanilla extract into the bowl of a food processor then break in the eggs. Process until combined.
• Measure out the ground almonds, lemon rind, ground ginger, bicarbonate of soda and salt into another bowl and whisk together with a fork or balloon whisk
• Add the dry ingredients to the wet ingredients little by little processing on a medium speed until all the dry ingredients have been mixed in.
• Share the batter between the tins then bake for 20 to 25 minutes in the bottom half of the oven or until a skewer inserted into the cake comes out clean and the top is springy to touch.
• Allow to cool in the tins for 10 minutes before turning out onto a rack to cool further.
• Place on a board and cut into 1" cubes.

To make the fruit filling :

• Peel and slice the fruit. 
• Tip into a pan with the fresh orange juice and cinnamon.
• Bring slowly to the boil then turn down the heat ans simmer for about 20 minutes or until the fruit is soft adding additional orange juice as required.
• Sweeten with honey to taste. 

When the fruit is cooked, tip into a serving dish and top with the cubes of cake.  Serve with your choice of cream.  I made some Vanilla Cashew Cream to serve with this pudding.

{Serves 4-6 people}

Vicky and her family are all vegetarians and live in the North of England.  She started to write her blog, Gluten Free SCD and Veggie, about two and a half years ago having been persuaded by her youngest son to write down the recipes she makes for him.  Her son follows the Specific Carbohydrate Diet which has kept him healthy and symptom free from Crohn's Disease for well over seven years now.  Connect with Vicky on Facebook, Pinterest and Twitter.

Sweet Potato and Apple Puree w/ Streusel Topping

Sweet Potato and Apple Puree with Streusel Topping

I have been making this dish for many, many years (with some variations from time to time).  I meant to get it posted before November, but with baby on the way then (and now here), it just didn’t happen.  Better late than never. 

Serve this as a side dish at Thanksgiving or during the Fall and Winter months.  It’s so delicious, one of my absolute favorite side dishes. 

Enjoy!

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Equipment: Food Processor, Baking Pan, Casserole Dish

·      5 organic sweet potatoes (such as Garnet)

·      2 organic sweet apples (such as Fuji)

·      6 tablespoons pasture butter + ½ cup, divided (See Resources)

·      ½ teaspoon Celtic sea salt (See Resources)

·      ¾ cup gluten free rolled oats, ground into flour

·      ¾ cup coconut palm sugar

·      ½ teaspoon ground cinnamon

Sweet Potato and Apple Puree

1.    Preheat oven to 400 degrees F.

2.   Wash sweet potatoes and apples.  Poke a few holes with a knife in the sweet potatoes.  Cut apples in half, peel and remove core.  Place sweet potatoes and apples on a baking pan.  Bake for about 60 minutes or until soft.  Remove from oven, carefully cut the sweet potatoes in half (they are HOT!), allow to cool about 10 minutes. 

3.   To food processor – Add sweet potato flesh (remove skin) and apples.  Add 6 tablespoons butter.  Add sea salt.  Puree until smooth and combined. 

Please excuse the color, I was cooking in the dark with awful lighting.

4.   Add sweet potato apple puree to casserole dish. 

Streusel Topping

1.    To food processor – Add oats.  Pulse until finely ground into flour. 

2.   Add ½ cup pasture butter, coconut palm sugar and cinnamon.  Pulse until combined into a crumb mixture. 

3.   Add crumb topping to sweet potato apple puree. 

Bake

1.    At this point you can refrigerate over night if you want to bake it off the next day or you can bake immediately in a preheated 400 degree F oven. 

2.   Bake for about 20 minutes.  Serve immediately. 

Yield:Makes about 5-7 servings.  

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Roasted Winter Root Veggies & Apples w/ Rosemary & Thyme

This is one of my favorite veggie combos to roast when the weather turns colder.   It’s super easy to make a big batch ahead of time and reheat as needed. 

Enjoy!

Equipment: Cutting Board, Sharp Knife, Peeler, Large Mixing Bowl, 2 Large Casserole Dishes or 2 Large Baking Sheet Pans

Note: Please use organic vegetables and apples when you can.  I would highly recommend at least using organic apples and potatoes if you cannot find all organic produce.  These are on the “dirty dozen” list of having the highest amounts of toxic pesticide residue. 

·      3 parsnips, peeled

·      3 carrots, peeled

·      3 red potatoes

·      1 large sweet potato, peeled

·      1 large golden beet, peeled

·      3 sweet apples, peeled (I use Fuji apples)

·      1 sprig fresh rosemary, leaves removed from stem

·      5 sprigs fresh thyme, leaves removed from stem

·      4-5 fresh individual garlic cloves, peeled

·      3 tablespoons pasture butter, ghee or fat of choice (See Resources)

·      1 teaspoon Celtic sea salt (See Resources)

1.    Preheat the oven to 400 degrees F.

2.   Wash all produce.  Prep produce, peel all of the produce that needs to be peeled (see above).  Cut parsnips, carrots, potatoes, sweet potato, beet and apples into 1 to 1 ¼ inch cubes … this can be a rustic chop, don’t worry about everything looking the same.  Don’t cut pieces too small as they will shrink some while roasting.  Add chopped produce into large mixing bowl.  

3.   Remove fresh herbs from stems and chop finely.  Again, a rustic chop is fine.  Add to chopped produce/mixing bowl. 

4.   Remove skin from garlic cloves.  Add to chopped produce/mixing bowl.

5.    Add salt and melted fat of choice to the chopped produce/mixing bowl.  Combine with clean hands or large spoon, toss well to coat.

6.   Add all chopped produce in a single layer to 2 large casserole dishes or 2 large baking sheet pans. 

7.   Bake for 25 minutes, stir with a metal or wooden spoon/spatula.  Bake for another 25-35 minutes, or until vegetables are tender and have some golden brown edges.

8.   Season to taste and serve hot. 

Yield: Makes about 10-12 servings.    

This recipe is part of Pennywise Platter Thursday @ The Nourishing Gourmet and Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free.