Maple Sausage Patties

Paleo Maple Sausage Patties | BeckyAmyLew

Anyone who follows my Instagram or Facebook page knows I LOVE BREAKFAST! Since starting the Paleo lifestyle, breakfast has easily become my favorite part of the day. With a meal plan, there is a comfort in knowing what is for breakfast the next morning. A feeling that sometimes turns into excitement. It’s like knowing that Christmas morning always starts with a huge plate of dad’s world famous french toast.

These little Maple Sausage Patties are money! Easy and delicious, that is all. I plan on making more with the remaining herbs and freezing them for quick grabs in the future.

 

Maple Sausage Patties
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Ingredients
  1. 2 lbs Ground pork (DON'T use lean or extra-lean)
  2. 2 Tbsp Maple syrup
  3. 1 Tbsp Kosher salt
  4. 1 tsp freshly ground Black pepper
  5. 2 tsp minced fresh Sage
  6. 1 tsp minced fresh Thyme
  7. 1/2 tsp minced fresh Rosemary
  8. 1/2 tsp Ancho chile powder
  9. 2 Tbsp Ghee or fat of choice
Instructions
  1. In a large bowl, mix all ingredients (except the ghee). Be careful not to overwork the meat -- you don't want your patties to be dense and tough.
  2. Use your hands to form the meat into sixteen 2-inch rounds. The patties should be roughly 3/4 inch in height.
  3. Melt the ghee in a large (12-inch) cast-iron skillet over medium heat. In two batches, cook the patties in the hot ghee for 4 minutes on each side, or until they are cooked through and golden brown.
Notes
  1. ~I think dried seasonings will work just fine.
  2. ~Ancho chile powder is pure chile powder made from poblano peppers. It is a dark red color and can be found with the other Mexican spices. I found it at Sprouts, and I'm pretty sure I've seen it at Price Choppers.
  3. ~I used a lean pork (93/7), because that is all they had at Sprouts. But I would definitely use regular pork if you find it.
  4. ~I cooked my sausage patties on an electric skillet. I don't have a cast-iron skillet, yet (that is on my Christmas list!)
  5. ~If avoiding sweeteners, replace maple syrup with grated apple.
Adapted from Nom Nom Paleo
Adapted from Nom Nom Paleo
BeckyAmyLew http://www.beckyamylew.com/

Kielbasa and Cabbage

Kielbasa and Cabbage

Last week, I bought a huge head of cabbage from the farmers market that is literally bigger than my head. I love cabbage, but for some reason, I have not cooked with it that much. Consequently, it has just been sitting in the fridge, patiently waiting its turn while I decide what to cook.

My first attempt was at cabbage rolls. It was one of those days where I didn’t feel like reading any recipes, so I winged it. Meh, they turned out okay, but will definitely require some modifications.

Of course, I had plenty leftover, and decided to take a stab at Kielbasa and Cabbage. Lately, I have seen a lot of posts on Instagram with Kielbasa and Cabbage that always look so wonderful. I found this recipe online that looked simple enough, just the way I like it. I have to confess I did not know what Kielbasa was (polish sausage, duh!), and just used leftover Italian sausage from the fridge. It still turned out delicious, but I have a feeling using Kielbasa would take the flavor to another level. I already bought some to use for next time. This is an easy, easy recipe that can be whipped up ahead of time for lunch or even a light dinner. And, you just cannot go wrong with bacon.

 

Kielbasa and Cabbage
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Ingredients
  1. 1 large head Cabbage, cut into small wedges
  2. 1 lb Polish kielbasa
  3. 6 slices Bacon
  4. 1 Onion, chopped
  5. 1/4 cup Water
  6. 3 tsp Caraway seed
  7. 2 tsp minced Garlic
  8. 1/4 tsp crushed Red pepper flakes
  9. 1/4 tsp Seasoning salt
Instructions
  1. In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, leave drippings in pan. Place bacon on paper towels.
  2. Stir water, onions, garlic, red pepper flakes, seasoning salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10-15 minutes.
  3. Add kielbasa to the pan. Cover, and cook for an additional 10-15 minutes. Crumble bacon over top, serve hot.
Notes
  1. The original recipe calls for 2 Tbsp white sugar, which I omitted. I did use a little bit of honey, but I'm not sure if it made any difference, because I didn't really taste any sweetness. I probably won't even worry about it next time.
Adapted from Allrecipes
Adapted from Allrecipes
BeckyAmyLew http://www.beckyamylew.com/