Breakfast Sausages

Breaky Patties

Good quality breakfast sausages are hard to find, and sometimes when you do, they are quite pricey. Instead, make these simple homemade breakfast sausage patties that stack well if you want to make a breakfast sandwich or just have them on the side with some eggs, sliced tomatoes, and avocado-yum! The best part, you can make a bunch of these at once, then freeze them for future meals. If you shop at Longo's or Sobey's, you should dry duBreton pork - it's from Quebec and is organic, antibiotic free, and naturally raised pigs. Look for this logo:

 



Ingredients:

1lb Medium or Lean Ground Pork (a little fat is good to keep these juicy and not dry when they cook out)
Fresh Sage, Thyme, and Rosemary, stems removed, all finely chopped
Kosher Salt
Freshly Ground Pepper
Cayenne Pepper
 

1. In a large bowl, combine the pork with approximately 1 teaspoon each of the fresh herbs, 1/4 teaspoon of cayenne (depends on how much spice you want), a teaspoon of salt and 3/4 of a teaspoon of pepper.
2. Form the patties into 2-3" size round patties, not too thick for even and fast cooking.
3. In a pan over medium-heat, cook the patties until brown on both sides and patties are cooked through.
4. Eat right away, or allow to cool and then pack the patties away in the freezer for next time!

Eat Your Sprouts!

Brussels Sprouts?!

Many people probably have had the challenge of getting down Brussels sprouts sometime in their life. Most of the time, they are not tasty, but if you add in some bacon...maybe some caramelized onions...I think things will change :) Brussels sprouts are a great vegetable to have in your diet since they are chock full of vitamins and nutrients that we need, and during the winter season, that is when you want to get them in!

 



Ingredients:

1lb Brussels Sprouts, ends chopped and cut into 1/4's, remove any tough leaves
6 Pieces Bacon, cut into bite size pieces
1 Shallot, cut in half and thinly sliced
Balsamic Vinegar
Sea Salt and Ground Pepper

1. In a large skillet, place the pieces of bacon and cook out over medium heat. Once the bacon gets crispy, remove and drain on a paper towel, set aside.
2. In the same pan with the bacon fat, turn the heat to high, and place the pieces of Brussels sprouts evenly over the pan in a single layer preferably. Allow the sprouts to cook for 3 minutes before starting to toss them and continue to toss them in the pan until they become tender and appear caramelized. The length of time will vary depending on the size of the sprouts. If they are on the larger side, after a few minutes, you can add in a 1/2 cup of water to help steam the sprouts to become tender. Remove the sprouts from the pan and set aside.
3. Add in a touch of coconut oil or reserved bacon fat if you have it and toss in the shallots for about 2 minutes until they become soft. Add in a tablespoon of 2 tablespoons of balsamic and cook until most of the liquid is gone. Add in the sprouts and bacon and toss thoroughly together. Season with salt and pepper and you're done!

NOTE* If you want to add a little sweetness, only add in 1 tablespoon of balsamic vinegar and then add in 1 tablespoon of maple syrup!

Frittata Friday

Frittata, Frittata!

Eggs are so versatile, but most people tend on eating them the same way all the time. Why not try making a power packed frittata to start off your morning?! All you need is a few ingredients and a non-stick, oven-proof pan and you are good to go!

 

 



Ingredients:

10 Free-range Chicken Eggs (preferably)
2 Roma Tomatoes, cored, diced
1/2 lb Pastrami, roughly chopped
1/2 Cup Fresh Grated Parmesan Cheese
1 Small Red Onion, cut in half, thinly sliced
Butter
Sea Salt and Ground Pepper

 

1. In a large bowl, beat the eggs, then add in the tomatoes, pastrami, and half of the parmesan cheese.
2. In a large, non-stick pan (one that is oven-proof as well), melt the butter over medium heat and cook out the onions until they have soften. This shouldn't take longer than 5 minutes. Season with the salt and pepper.
3. Turn the heat to medium-high and stir in the egg mixture to combine all the ingredients, stirring occasionally until the eggs have set.
4. Sprinkle the remainder of the cheese on top and transfer to the oven that is has the broiler setting on. Allow to cook for a further 3 minutes in the oven to brown the top and melt the cheese.
5. Remove from the oven and using a rubber spatula, loosen the edges and slide the frittata onto a cutting board. Cut into quarters and serve!