Blueberry Breakfast Sausage
This maple blueberry breakfast sausage checks all the breakfast boxes. It’s delicious, high in protein and goes with just about everything.
These easy to make blueberry sausages have a sweet and salty combo that’ll make you excited to get out of bed in the morning. Using half ground pork and half ground chicken gives us tons of juicy flavor from the fattiness of the pork, while the ground chicken keeps these relatively low in fat and calories.
This recipe will make a lot of homemade sausage, so be sure to freeze your extra to enjoy with protein pancakes, high protein waffles or as a sweet addition to breakfast burrito bowls.
Why you’ll love this recipe
- 10 grams of protein and 98 calories per patty.
- Great for meal prep.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for breakfast blueberry sausage.
- Ground Pork: the fat in the pork is what gives this sausage such great flavor. I highly suggest using pork for at least part of your meat mixture.
- Ground Chicken: ground turkey or omit and use pork only.
- Lite Pancake Syrup: regular pancake syrup, brown sugar or pure maple syrup. For a more intense maple flavor, use maple syrup.
- Blueberries: fresh for frozen blueberries. If using frozen, defrost first.
- Thyme: this is our only seasoning. I love it with the sweet blueberries and savory pork. Feel free to add a little salt or black pepper, but I don’t think it needs it.
- Olive Oil: for cooking.
Variations
- Add red pepper flakes for some heat.
- Try homemade maple chicken sausage.
Dietary Modifications
- This recipe is gluten-free and dairy-free, as written.
How to make blueberry breakfast sausage:
Step 1: mix chicken, pork and thyme
Add pork, chicken, syrup and thyme to a large bowl and mix well. Use your hands to get the pork and chicken to combine.
Step 2: prep blueberries and fold into meat mixture
Place your blueberries in a microwave safe bowl and microwave for 30 seconds to soften. Gently mash the blueberries with the back of a fork. You don’t want to turn them to liquid but more of a very chunky sauce. Fold blueberries carefully into the meat mixture.
Step 3: cook your blueberry sausage
Heat a large cast iron skillet over medium heat and add 1/2 Tbsp. olive oil. Once the oil is hot, add the sausage patties. Use a 1/4 cup measuring cup (2 oz. each) and add the sausage into the pan and flatten into patties. You should be able to fit approximately 6 patties in a large cast iron.
Cook on both sides until the sausages are cooked through. Approximately 5 minutes on each side. Once cooked, remove and set aside. Begin your next batch. Repeat.
Expert Tip!
Mix the meat mixture gently with your hands and only until combined. This will keep your meat tender and ensure it stays juicy.
Recipe FAQs
I love to serve these blueberry breakfast sausages with a drizzle of extra syrup, fried eggs, toast and arugula. Add them to protein pancake tacos or as a side to pumpkin French toast casserole.
Yes! This blueberry breakfast sausage is great for meal prep and making ahead. Cook all your sausages at one time and store them in the fridge in an airtight container to eat throughout the week.
Refrigerator: store in a air tight container for up to 3-4 days.
Freezer: Let your blueberry breakfast sausages cool completely before storing. Place wax or parchment paper in between the patties before adding them to a air tight freezer friendly bag. Freeze them for up to 3 months. To reheat, let them thaw in the fridge before reheating in the microwave or on the stovetop for a couple of minutes on each side. You can also reheat these on the stovetop directly from frozen.
Check out some of out other easy breakfast recipes
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Blueberry Breakfast Sausage
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Ingredients
- 1 lb. pork sausage
- 1 lb. ground chicken 96% lean
- 1 cup fresh blueberries
- 1/4 cup lite pancake syrup
- 1/2 tsp. dried thyme
- 1/2 Tbsp. olive oil
Instructions
- Add pork, chicken, syrup and thyme to a large bowl and mix well. Use your hands to get the pork and chicken to combine.
- Place your blueberries in a microwave safe bowl and microwave for 30 seconds to soften. Slightly mash the blueberries with the back of a fork. You don't want to turn this into a liquid but more of a very chunky sauce.
- Fold blueberries carefully into the pork and chicken sausage mixture.
- Heat a large cast iron skillet over medium heat and add 1/2 Tbsp. olive oil. Once the oil is hot, add the sausage patties. Use a 1/4 cup measuring cup (2 oz. each) and add the sausage into the pan. Flatten into patties. You should be able to fit approximately 6 patties in a large cast iron.
- Cook on both sides until the sausages are cooked through. Approximately 5 minutes on each side. Once cooked, remove and set aside. Begin your next batch. Repeat. Recipe makes approximately 17-18 sausages.
Notes
- Gently mix the meat mixture with your hands, careful to not over-mix to avoid the meat from getting tough.
- Nutritional information is an estimate and will vary with substitutions.
- The cast iron makes these perfectly cooked but you can use any skillet.
The family loves these.
Love these!! Just make sure you have good sweet or tart blueberries – my first batch I had flavorless blueberries, so I didn’t get that flavor in the sausages. Still delicious – but SOOO much better with the blueberries. Makes a good amount and you can freeze and save for when you need them.
Yes, the blueberry flavor makes all the difference!