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. .  

Soaked Oats Muesli – Fall/Winter Version

Winter is over, but I have been meaning to share this recipe for a while now.  It’s a little late, but winter fruits still seem to be available in the markets.

Muesli is a delicious, simple breakfast (or snack), it’s easy to make and takes minutes to put together, although it does take advance preparation the day before. 

Soaked Muesli – Winter Version

Skip the processed cereal and try this version instead.

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*** Note: 24 hours Advance Preparation Required ***

Equipment: Large Mason Jar (1 quart) or Glass Bowl w/ Lid, Large Fine Mesh Strainer, Large Bowl

·      2 cups gluten-free rolled oats (I use Bob’s Red Mill)

·      2 tablespoons chia seeds (I get my chia seeds here)

·      2 ½ cups warm filtered water

·      2 tablespoons fresh lemon juice, unfiltered organic raw apple cider vinegar, whey, or kefir (my preference is lemon juice)

·      1 teaspoon ground cinnamon (I prefer Sweet Cinnamon)

·      2-3 cups of chopped organic seasonal fruit: persimmon (peeled), apples, pears, kiwi, oranges, mandarins, tangerines, tangelos, banana (sliced), grapes, pomegranate arils, passion fruit, kumquats, cranberries

·      ½ cup shredded coconut (optional)

·      ½ cup soaked/”crispy” nuts or soaked and sprouted seeds (optional)

24 hours Before Making Muesli

1.    Place oats and chia seeds in a large Mason jar or glass bowl with lid.  Cover with 2 ½ cups warm filtered water (warmer than room temperature) and lemon juice/apple cider vinegar/whey/kefir.  Cover with lid.  Leave out on the counter, out of the sunlight, for 24 hours. 

Making the Muesli

1.    Strain soaked oats and chia seed mixture through fine mesh strainer. 

2.   Place oats and chia seed mixture in large bowl. 

3.   Prep fruit – chop or dice. 

4.   Add fruit to the soaked oats and chia seed mixture.  Gently stir to combine. 

5.    Serve immediately or store in the refrigerator for later.  Top with optional toppings (see below).

Soaked Oats Muesli w/ Kiwi, Apple, Pear, Raw Honey and Raw Milk

Yield: About 6 servings.

Optional Toppings/Mix-Ins: Shredded Coconut, “Crispy” Nuts/Soaked Nuts, Soaked and Sprouted Seeds like sunflower, Raw Milk or Raw Cream, Coconut Milk, Dried Fruit, Raw Honey or Organic Maple Syrup Grade B.

Storage: Store in an airtight container in the refrigerator, keeps for several days.

Nursing Mom or Pregnant? This makes a great snack/meal, it’s simple to prepare and requires no cooking.  It’s full of protein and readily available nutrients (due to soaking the oats and chia seeds), it helps boost milk supply too.

Mountain Rose Herbs 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 Make Your Own Monday link-up @ Nourishing Treasures, Homestead Barn Hop @ The Prairie Homestead, Monday Mania @ The Healthy Home Economist, Weekend Gourmet Blog Carnival @ Hartke Is Online, Traditional Tuesdays @ Cooking Traditional Foods, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Allergy-Free Wednesdays @ Gluten Free Pantry, Hearth and Soul Blog Hop @ Premeditated Leftovers, These Chicks Cooked Recipe Swap @ This Chick Cooks, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Pennywise Platter Thursday @ The Nourishing Gourmet, Full Plate Thursday @ Miz Helen's Country Kitchen, Freaky Friday @ Real Food Freaks, Wellness Weekend @ Diet, Dessert & Dogs, and Fresh Bites Friday @ Real Food Whole Health.

Baked Maple Bacon

BACON … you mention the word to most people and they swoon.  Sorry to my vegan friends, this one is not for you. 

I don’t make bacon often, but only because pork tends to be a harder meat to digest and Little Love has a harder time with it sometimes. 

But back to BACON, Little Love and I prefer very crispy, crunchy bacon; you know the kind that is so crispy it even melts in your mouth?  None of that flimsy stuff for us, no way (as Little Love would say)!  If you want that delicious, crispy, crunchy bacon, try baking it!  Baking is my preferred method of choice - I don’t care for stovetop bacon, sometimes it comes out crispy, but not completely crispy, and I NEVER use a microwave (I don’t own one, haven’t had one in many, many years, and I will never own one again.  They destroy your food and take all of the nutrients out of them, not to mention other stuff, but that’s another post).    

I only recommend consuming pasture-raised pork and if you don’t have access to pastured pork, at least buy organic pork (no antibiotics, no GMO feed, NO nitrates/nitrites).

Baked Maple Bacon

Crispy, crunchy, sweet and scrumptious! 

Equipment: Large Bar Pan or Large Baking Pan with at least 1-inch sides (I use Stoneware, it bakes everything perfectly), Non-Bleached Parchment Paper, Tongs, Basting Brush, Small Bowl, Large Plate, Paper Towels (optional)

·      10-12 slices gluten-free uncured organic or pastured bacon (See Resources)

·      2 tablespoons organic grade B maple syrup (optional)

1.    Preheat oven to 400 degrees F.  Prep large bar pan/baking pan, line with parchment paper (this is optional if you are using stoneware).  Pour maple syrup into a small bowl, set aside.

2.   Line the pieces of bacon up in one layer, it’s okay if they touch, they will shrink as they cook. 

3.   Place baking pan in oven, set timer for 10 minutes.  At 10 minutes, use the tongs to flip every piece of bacon.  PLEASE USE CAUTION, the bacon grease is very hot, use an oven mitt to protect your hand/arm.  Set timer for 10 minutes.  At this point open the oven again and brush maple syrup on each piece of bacon, again using extreme caution.  Close oven and set timer for another 5 minutes.  Bacon is done when it “looks” crispy and is dark red-brown.  Watch the bacon closely, all ovens cook differently, you don’t want the bacon to burn.  You should be able to tell at the 10-minute mark about how much longer you will need to cook the bacon.  If you’re not sure, just keep an eye on it.      

4.   Remove bacon from the oven, using tongs, place pieces of bacon on a plate or a plate lined with paper towels. 

5.    Serve immediately or store in refrigerator for later. 

Yield: 10-12 pieces.

Storage: If you actually have some leftover, you can store it in an airtight container in the refrigerator for later use.  It’s still great the next day.  To reheat, place pieces on a baking dish (or parchment paper, ONLY if oven is on a low setting) in the oven on a low/warming setting, they will be warmed up in minutes.  


This post is part of Hearth and Soul Hop @ Premeditated Leftovers, Allergy-Free Wednesdays Blog Hop @ Gluten Free Pantry, Real Food Wednesday @ Kelly the Kitchen Kop, These Chicks Cooked Recipe Swap @ This Chick Cooks, Full Plate Thursday @ Miz Helen's Country Cottage, Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Make Your Own! Monday link-up @ Nourishing Treasures. Fat Tuesday @ Real Food Forager, and Traditional Tuesdays @ Cooking Traditional Foods.

Spiced Carob Cocoa – Warm or Iced

Carob – you either love it or you hate it.  I LOVE it!  It has a delicious malty flavor, yum, yum, yum!  Carob is a great alternative for those who can’t have chocolate or are looking for a caffeine-free version of chocolate.  It's high in fiber, a great source of calcium, and contains many other vitamins and minerals.      

Hot Spiced Carob Cocoa is so comforting and soothing on cold days.  It’s also so yummy poured over ice (my favorite way to drink it).     

Spiced Carob Cocoa – Warm or Iced

Carob clumps easily, so I highly recommend using a blender to make this.  If you don’t have one, you can add carob powder to a small bowl with the honey/maple syrup, vanilla and cinnamon, stir with a spoon and work the carob into a paste, then add to the milk. 

Equipment: Blender or Small Bowl w/ Spoon, Medium-Size Saucepan

·      2 cups raw whole milk* or full fat coconut milk  (See Resources)

·      3 tablespoons roasted carob powder

·      1-2 tablespoons honey or organic maple syrup grade B

·      1 ½ teaspoons gluten-free vanilla extract (I use Simply Organic)

·      ¼ teaspoon ground cinnamon (I use sweet cinnamon, See Resources)

·      Ice – optional, for cold version only

1.    Place all ingredients in the blender.  COVER with lid, you don’t want everything all over your kitchen. 

2.   Blend on medium speed until combined and smooth, about 15-30 seconds. 

3.   Pour into saucepan and heat over low heat to desired temperature OR pour over ice to have a cold version (it’s DELICIOUS iced!). 

4.   Serve immediately. 

Yield: Makes 2 cups. 

Vegan-Option: Use coconut milk instead of milk and organic maple syrup grade B instead of honey. 

Note: Recipe can easily be doubled.

* For California residents, check out my favorite raw milk from Claravale Farm.  They sell to stores and co-ops all over CA.  


This post is part of Fat Tuesday @ Real Food Forager, Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Weekend Gourmet Blog Carnival @ Hartke Is Online, Traditional Tuesdays @ Cooking Traditional Foods, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Allergy-Free Wednesdays @ Gluten Free Pantry, Hearth and Soul Hop @ Premeditated Leftovers, Make Your Own! Monday link-up @ Nourishing Treasures, Sunday School Blog Carnival @ Butter Believer, Real Food Wednesday @ Kelly the Kitchen Kop, and These Chicks Cooked Recipe Swap @ This Chick Cooks.