Several years ago, I embarked upon an adventure with Whole30. My number one take away? Sugar is in EVERYTHING . . . including your bacon and sausage! What the what what!? Given I have an obsession with both bacon and sausage (and most meat – ha), I knew the best thing to do was make my OWN sausage crumbles so I could continue on guilt-free. While I no longer follow Whole30, I cannot go back to pre-made sausage — just cannot do it!
This recipe is incredibly basic and easy. You really don’t need to add a lot of different ingredients to get a really flavorful sausage taste. For me, sausage is all about sage and fennel — so that is all I add to mine. If you want to make it spicy, go ahead! Make it garlic-ee, you can do that too! So long as you don’t add sugar, you are GOLDEN!
How do I use it? My fave way to serve this up is to sauté some spinach, add in a red container of (pre-cooked) crumbles, sprinkle with Frank’s Red Hot Sauce. I cannot tell you how delicious this is! Even better with an over-easy fried egg! (Preferably from my favorite Farmer Steve at Rousedale Farm where I actually get to see true free range chickens who like to hang out in the trees!).
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Breakfast Sausage Crumbles
Description
Seriously — one of the easiest parts of my weekly meal prep. I love knowing that I am eating “sausage” with no sugar and nothing added but spices that I like!
Ingredients
- 1 lb ground turkey
- 1 tablespoon ground sage
- 1 teaspoon fennel seeds
- salt and pepper to taste
Instructions
- Preheat nonstick skillet over medium-high heat.
- When hot, add ground turkey.
- Break up as you cook. I like to use this Masher.
- Mid-cook, add sage, fennel seeds, and salt and pepper to taste. I tend to do more than 1 tsp of the fennel seeds, but it depends how fennel-ee you like your sausage! Feel free to also add other spices like cayenne, paprika, garlic, onion, what have you. I like mine crazy simple.
- Taste when turkey is cooked through and add salt and pepper to taste.
- Voila! I divide mine in quarters.
Notes
This recipe = 4 red containers under Ultimate Portion Fix or Fixate. I divide into containers and store for the week. These crumbles freeze well!
