D.I.Y. Chicken Breakfast Sausage-How to Make Breakfast Sausage

Chicken Breakfast Sausage

Chicken Breakfast Sausage


One of the most difficult parts of the day for me is deciding what to feed Page for breakfast.  Like any child, she’s opinionated about what she’ll eat, but she seems to be more obstinate in her choices during breakfast.  She doesn’t eat what I imagine most kids do in the morning, no breakfast cereals, or breakfast bars.  She is more into things that take more time, like eggs, bacon, quesadillas! She loves a hot meal to start her day off, so this week when I went shopping, I thought I’d switch things up a bit and make some homemade breakfast sausage for her.  I’m using ground chicken for this recipe, but feel free to use pork, if you’re so inclined.  The fresh herbs in this recipe are what make these sausages amazing! What’s more amazing is that you don’t need to grind the meat yourself.  Order a pound or two of ground chicken from your  meat guy/gal add some fresh herbs and BAM–Jimmy Dean style sausages for you and your loved ones.  These would be perfect for Sunday Brunch, or for your Mother’s day breakfast–point your husbands right to this site.  One pound of ground chicken made about 12 sausage patties.  I put 5 in the refrigerator, and froze the rest for later use.  If you don’t plan on cooking these within 5 days of making them, then I suggest you freeze them right away.

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Prep time: 10 minutes

Cook time: 8 minutes



1 lb of Organic air chilled ground chicken (dark meat)

2 tablespoon of fresh sage (finely chopped)

2 tablespoons of fresh thyme (finely chopped)

1 teaspoon of fresh rosemary (finely chopped)

1 tablespoon of maple sugar (can substitute with maple syrup or brown sugar) Omit if you’re on Whole 30

1 teaspoon of sea salt

1 teaspoon of red pepper flakes (more if you want)


Directions:  Add the ground chicken and spices to a medium sized bowl,

imageMix until combined.


Form patties, and either refrigerate for up to 1 week, or freeze in an air tight container for up to 3 months.


When ready to cook, spray a cast iron skillet with coconut oil, bring pan to temperature, then add patties, cook for 3-4 minutes on each side,


or until golden brown, and meat is cooked through in the center.


Remove from pan, serve and enjoy!!!


Corn Griddle Cakes with Turkey Sausage

Corn Griddle Cakes with Turkey Sausage

Do you ever have breakfast for dinner? I don’t mean a bowl of cereal, I mean one of those Sunday morning, bacon, and eggs, with a side of cinnamon french toast kind of breakfast dinners! Aren’t those the best? There is just something about eating breakfast foods at night that makes them all the more tasty! Cue these corn cakes! They have everything your love about breakfast mixed up in one fluffy delicious cake! Top them with warm maple syrup, and you get the picture!

7 ounces of breakfast sausage, I used turkey sausage, casings removed
1.5 cups of fresh or frozen, thawed, corn kernels
1 cup of yellow cornmeal
1/2 cup of whole wheat flour
1 tablespoon of maple syrup, or sweetener of your choice
1 teaspoon of sea salt
1 teaspoon of black pepper
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1 1/4 cup of butter milk, (can substitute plain yogurt, or add 1 tablespoon of vinegar or lemon juice to 1 1/4 cup of milk and let sit at least 10 minutes before adding it to the recipe)
2 large eggs
1/4 cup of green onions, can use brown onion as substitute.
Butter or ghee for cooking cakes.


  • Cook sausage in a skillet over medium heat, breaking up into small pieces, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer sausage to a small bowl. Add corn to same skillet and cook over medium-high heat, stirring often, until browned, 5–6 minutes. Transfer corn to bowl with sausage and let cool. Wipe skillet clean and reserve.
  • Whisk cornmeal and the rest of the dry ingredients in a medium bowl. Whisk buttermilk, maple syrup and eggs together, and add to the dry ingredients, whisk until just combined. Fold in sausage, corn, and scallions.


  • Heat 1 Tbsp.  butter in a skillet; working in batches and adding butter as needed between batches, add batter to pan by tablespoonfuls. Cook until cakes are crisp and golden brown, 2–3 minutes. Turn cakes over and cook until browned, 1–2 minutes longer. Transfer cakes to paper towels to drain. Serve warm drizzled maple syrup yum!!!!

    What’s your favorite breakfast for dinner meal?

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