Good Lifestyle

In the morning when looking for extra proteins, look at lean meat like turkey or chicken in the form of breakfast sausages. Could you reach some links ofFrozen packed sausage? Sure. But you should also know how easy the sausage is tinkering. These paleobreakfast The sausage cakes come together quickly enough. You could get up early in a slow morning to throw a lot, or you can freeze them and cook one by one.

In order to keep these cakes in the breakfast sausage area, the flavor is the key. This sausage starts with whole fennel seeds and cumin, sweet and smoked, like a good sausage should be. If these spices are not already part of your Go-to Cooking routine, they will now be. Not only are the entire spices more taste than their counterparts, but fennel and cumin in particular can also be well with meat meats because they add a powerful depth to light chicken and turkey. In order to obtain as much as possible seeds, the grinds first in a pan to release even more flavor.

Most breakfast sausages have a little sweetness, often in the form of maple syrup or brown sugar. Of course, these are not paleolian enough, so thatRecipe Takes another route. Add the sausage, add a spoonful of coconut sugar and a chopped honey or gala apple. These varieties of apple are super-sweet and floral, which will prevent this sausage from becoming too much a note, tasty-wise.

Give 10 cakes

Ingredients

1 tablespoon of fennel seeds
1 C. Cumin seed tea
1 lb Turkey on the ground or chicken
4 cloves of garlic, broken and finely chopped
1 medium honey honeycommon or gala, finely chopped
1 tablespoon of coconut sugar
2 c. TSP SEL Kosher
1/2 freshly ground black spoon
1/4 c. Red pepper crushed, optional
1-2 tablespoon of olive oil

How to do it

1. Heating fen and cumin seeds in a medium-low heat pan. Cook, stirring occasionally until spices are fragrant, about 3-5 minutes. Transfer spices to a plate to cool.
2. In a big bowl, mix together the turkey or chicken, garlic, apple, coconut sugar, salt, black pepper, red pepper if you use, and seeds of fennel and cumin cooled Using your hands until it is enough to combine.
3. Form the mixture into 10 equal cakes of about ½ inch thick. If you do not cook right away, freeze pancakes on a sheet sheet or parchment sheet sheet for 1 hour, then transfer to freezer bags.
4. If you cook immediately, heat 1 tablespoon of oil in a large anti-stick stove or melting with medium heat. Cook with two batch cakes for 5 minutes per side, until the meat is cooked (it must reach 165 ºF on an instant read thermometer), grease the pan with more oil for the second batch.

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