Blueberry Breakfast Sausage
This Blueberry Breakfast Sausage is going to blow you away with how easy it is. It is sweet and savory with the pork sausage flavors you know and love and blueberries in every bite. Stop spending tons of money on frozen breakfast sausage when you can make it yourself with less fat and minimal ingredients. These sausage patties will be the perfect addition to your next breakfast meal prep or brunch spread.
Why you'll love this recipe
- This recipe is ready in under 30 minutes, start to finish.
- Reheats wonderfully for leftovers and meal prep.
- This blueberry breakfast sausage freezes great making it easy to prep ahead.
- This recipe uses easily accessible ingredients.
- Kids and adults love them.
Can you make this ahead of time?
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 a air tight container to eat throughout the week.
Storing tips: fridge and freezer
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.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for blueberry breakfast sausage.
Lite Pancake Syrup: use your favorite brand of syrup or pure maple syrup. Macros will change.
Blueberries: you can substitute fresh for frozen blueberries.
Seasonings: this recipe only calls for thyme. If you have a favorite sausage seasoning you can add it.
How to make blueberry breakfast sausage
Add pork, chicken, syrup and thyme to a large bowl and mix well. Using your hands is the best option in order 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 do not 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 and add 1/2 Tbsp. olive oil. Once the oil is hot begin adding the sausage patties. Using a 1/4 cup measuring cup (2 oz. each) 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. Recipe makes approximately 17-18 sausages.
Serve hot, store in the fridge in a sealed container to reheat later or freeze between parchment paper and defrost when ready to eat them.
What to serve with this recipe
“ohsnapmacros Blueberry Breakfast Sausage”
|1 lbs. ground pork sausage|
|1 lbs. ground chicken (96% lean)|
|1 cup (150g) fresh blueberries|
|1/4 cup lite pancake syrup|
|1/2 tsp. dried thyme|