By Amanda Haas
Wake up on the right side of the bed with homemade smokin’ sausage. This grilled blueberry breakfast sausage will bring a sweet and savory addition to the most important meal of the day.
6Activating this element will cause content on the page to be updated.
|2 Tablespoon||extra-virgin olive oil|
|1/2 Cup||yellow onion, diced|
|2 Pound||ground pork|
|1/2 Cup||Dried Blueberries|
|2 Teaspoon||fennel seed|
|2 Teaspoon||rosemary, chopped|
|1||egg, lightly beaten|
|1 Teaspoon||lemon zest|
|1/2 Teaspoon||black pepper|
Warm the olive oil in a medium fry pan over medium-high heat. Add the chopped onion and a pinch of salt. Cook stirring constantly until onions are translucent, about 5-7 minutes. Remove from the heat and cool.
2 Tablespoon extra-virgin olive oil
1/2 Cup yellow onion, diced
1 Pinch salt
In a large mixing bowl combine the rest of the ingredients. Add the onions.
2 Pound ground pork
1/2 Cup Dried Blueberries
2 Teaspoon fennel seed
2 Teaspoon rosemary, chopped
1 egg, lightly beaten
1 Teaspoon lemon zest
1/2 Teaspoon black pepper
With clean hands, combine the ingredients until evenly mixed. Refrigerate mixture for 30 minutes or up to 24 hours.
When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.
Remove the sausage from the refrigerator and shape the meat mixture into 18 patties.
Place on the grill and cook until the internal temperature reaches 165-175℉, about 2-3 minutes per side. Enjoy!
325 ˚F / 163 ˚C
175 ˚F / 79 ˚C