Cranberry Cinnamon Breakfast Sausage Patties
Serves 22 (1 Ounce Servings)
Cranberry Cinnamon Breakfast Sausage Patties are the way to have your morning sausage and keep your waistline.
What You’ll Need:
A Food Processor
Measuring Cups & Spoons
A Large Bowl
A Mini Ice Cream Scoop
A Kitchen Scale
A Medium Sized Bowl Filled 3/4 Filled With Cold Water
A Heavy-Bottomed Pan
Parchment Paper
Freezer Bags
Ingredients:
1 lb Organic Ground Turkey
1 Tbsp Fennel Seed
2 Tsp Smoked Paprika
1 Tsp Organic Cinnamon
1/2 Cup Dried Cranberries (organic preferred)
1 1/2 Tsp Sea Salt
20 Grinds of Fresh Ground Pepper
2 Tsp Apple Cider Vinegar
2 Tsp Maple Syrup
1 Organic Large Egg
1/2 Cup Golden Flaxseed Meal
How To Put It Together:
1) To the food processor, add the organic ground turkey, fennel seed, smoked paprika, cinnamon, minced garlic, dried cranberries, sea salt and fresh ground pepper.
2) In a small bowl, whisk together the apple cider vinegar, maple syrup and the egg. Pour the mixture into the food processor; using the pulse button, process the mixture, scraping the sides of the bowl as needed until all the ingredients come together. Transfer sausage mixture to a large mixing bowl – it will be easier to portion.
3) Pull out a piece of parchment that’s about 10 inches long. Parchment typically comes in a 15 inch width. Fold the parchment in half and unfold it again laying it flat on your work surface. This will give you a guidance line in the center of your piece of parchment; that’s where you will fold it later to put it and your sausage patties into your freezer bag. Using a mini ice cream scoop, portion a generous scoop of sausage meat, place it on a kitchen scale to measure; it should weigh about one ounce. Do this with at least the first patty so you can get an idea of the volume that each patty should be, after that you should be fine.
4) Using a medium sized bowl filled with water, dampen you hands slightly and form a patty of the sausage. Place your sausage patty on the right side of your parchment paper. You should be able to fit approximately 9 small patties onto your parchment. Fold the left side over the right, using your fold line as a guide. Slide your parchment packet into the freezer bag. Seal the freezer bag, trying to release as much of the air in the bag as possible. Place freezer bag on a flat surface in your freezer.
5) To cook these yummy sausage patties, just preheat a skillet over medium heat. You will know your pan is hot enough when you place your hand approximately one inch from the pan and you feel the heat radiating from the pan. Add two teaspoons of olive oil to the pan; swirl it around the pan. Add the patties; you will know the sausage patties are ready to turn when the sides begin to become opaque and they no longer stick to pan. Cook another couple of minutes on the second side.
6) Serve and enjoy!
Nina’s Tasty Tip:
Have you run out of freezer bags? Double bag using two gallon-size bags.
Nutrition per One Ounce Patty:
• 66 Calories
• 4 Grams Protein
• 3 Grams Total Fat
• 0 Grams Trans fat
• 6 Grams Carbohydrate
• 1 Gram Fiber
• 4 Grams Sugar
• 8% RDA of Selenium
• 7% RDA of Manganese
• 6% RDA of Phosphorus
• 5% RDA of Vitamin B6
• 4% RDA of Niacin
• 4% RDA of Thiamin
• 3% RDA of Riboflavin
• Glycemic load: 2