Homemade Rosemary Breakfast Sausage
Since being on the Candida diet, I can't eat processed meat or much fruit right now, so my beloved Aidells chicken apple sausage is out of the breakfast rotation. I started playing around with different things and came up with this super simple rosemary breakfast sausage.
I love having a healthy breakfast protein option. And! It's Whole30 compliant, so if you are in need of a breakfast protein during your Whole30, this would be perfect.
I've been adding it to breakfast bowls with some scrambled or poached eggs, sautéed spinach and avocado. It would also work really well in breakfast burritos or a little spruced up breakfast bowl for dinner including some sauteed cauliflower rice, tomatoes, and more spinach!
- 1 pound ground turkey
- 2 teaspoons finely chopped rosemary (about 2 sprigs)
- 1/2 teaspoon minced garlic (one small clove)
- 1/2-1 teaspoon salt (start with 1/2, taste and add more if desired)
- 1 teaspoon chili powder
- Heat a skillet over medium high heat and add turkey, breaking it up with a wooden spoon as it browns.
- While the meat is browning, pull the rosemary leaves off the stem and finely chop.
- Add in the rosemary, plus the remaining seasonings, and cook through.
- Let cool completely and save in an air tight container for up to 1 week.
Note: You can also mix all the seasonings into the turkey meat while it is raw and form sausage patties. Use an ice cream scoop to form a meatball then place it in the skillet, pressing it down into a patty with the back of the ice cream scoop. Cook for about 5-6 minutes on each side over medium heat.