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.
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|2 Tablespoon||Olive oil|
|1/2 Cup||finely chopped yellow onion|
|1 Pinch||kosher salt|
|2 Pound||ground dark meat turkey, pork or combination|
|1/2 Cup||dried blueberries or dried cranberries|
|2 Teaspoon||fennel seed|
|2 Teaspoon||chopped rosemary|
|1||egg, lightly beaten|
|1 Teaspoon||grated lemon zest|
|1/2 Teaspoon||freshly ground 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 to 7 minutes. Remove from the heat and cool.
2 Tablespoon Olive oil
1/2 Cup finely chopped yellow onion
1 Pinch kosher salt
In a large mixing bowl, combine the rest of the ingredients. Add the onions. With clean hands, combine the ingredients until evenly mixed. Refrigerate mixture for 30 minutes or up to 24 hours.
2 Pound ground dark meat turkey, pork or combination
1/2 Cup dried blueberries or dried cranberries
2 Teaspoon fennel seed
2 Teaspoon chopped rosemary
1 egg, lightly beaten
1 Teaspoon grated lemon zest
1/2 Teaspoon freshly ground black pepper
When ready to cook, set Traeger temperature to 325℉ and preheat with the lid closed for 15 minutes.
325 ˚F / 163 ˚C
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℉ to 175℉, about 2 to 3 minutes per side. Enjoy!
325 ˚F / 163 ˚C
165 ˚F / 74 ˚C
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