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Breakfast for dinner is a staple in our house. It's crazy fast and easy, one pan clean up and SUPA CHEAP! But it's hard to find a solid breakfast sausage at the grocery store (solid = healthy, real ingredients, no added sugar). WHY must they put all that junk in there when all you really need is ground meat and spices? I've made sausage from scratch many times before (my favorite one is from The Whole30), but I figured it was time to come up with my own recipe!
On my way home from work one day, this recipe just came to me. I knew we had a bunch of green onions hanging out in the crisper drawer, and ground turkey was 2 for $6 at the grocery store! Then, to top it all off, a photographer we work with (at my real job) also has an awesome CSA and they dropped off some extra mushrooms! So alas, this episode of Chopped-Maria-Makes-Style was born.
I'm not a huge fan of mushrooms (I kind of like the flavor, but not the texture), so this recipe is perfect! You can't even tell they are in there! If you love mushrooms, you could leave them in bigger pieces. If you don't like mushrooms, keep them super tiny. If you despise mushrooms, sub in some green peppers instead, or just leave them out completely :)
Mushroom & Green Onion Turkey Breakfast Sausage
[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]
4 cups finely chopped button mushrooms (~6 cups to start)
6 cloves garlic, minced
2 lbs ground turkey
1 cup chopped green onions
2 Tbsp water
2 tsp salt (I used Truffle Salt from Trader Joe's)
2 tsp black pepper
1 tsp ground sage
1 tsp ground thyme
1/2 tsp cayenne pepper
Start with about 6 cups of button mushrooms. Pulse them in your food processor until they are super finely chopped (or you could chop them up with a knife -- food processor is wayyy easier though!)
Heat a drizzle of olive oil in a large skillet, then add 6 cloves of minced garlic and cook until fragrant. Add mushrooms to the skillet and cook for 5 minutes or so, stirring pretty frequently.
In a large bowl, add 2 lbs of ground turkey, chopped green onions, and 2 Tbsp water, then season with salt, pepper, sage, thyme, cayenne pepper. Allow mushrooms/garlic to cool for a few minutes, then add to the same bowl.
Mix with a fork or your hands, lightly, until all ingredients are combined evenly.
TIP: Don't over mix or the sausage will be tough.
Portion the sausage out into small patties, then cook in a skillet over medium heat for 3-4 min per side or until cooked through.
- FROM RAW: Follow all instructions above (1-4), but allow the mushrooms to cool completely before adding them to the meat. Portion out into patties or freeze in bulk.
- ONCE COOKED: Follow all instructions above (1-5), then allow cooked sausage to cool completely before storing in an airtight container (or vacuum sealing). Then freeze.