Make Ahead Breakfast Sausage

I have been making Bison breakfast sausages using Tammy Credicott’s recipe.  In an effort to lower sugar consumption, I skipped the maple syrup completely, even though maple syrup should be a low glycemic product.  Now I have gotten lazy to fry the sausages as well, and just baked them in the oven. So making these sausages did not take much time at all.

The ingredients that I used were three pounds of ground bison, sea salt, black pepper, parsley, coriander, rosemary, marjoram, sage, thyme, red pepper, and olive oil.  Lots of spices!

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I added the spices into a small bowl.

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Mixed them well…

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Then I poured the spices on top of the ground meat.

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Poured the olive oil…

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And started to mix them up.

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Until the spices and oil were incorporated into the meat.

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I weighed the meat into 2 oz’s patties.

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I shaped them into round patties and put them on a cookie sheet lined with parchment paper.

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With this batch, I ended up with 23 sausages.  Sometimes I ended up with 25 sausages.

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I baked them at 350F for 10 minutes.

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Then after ten minutes, I flipped the sausages so the other side can be browned.

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After another ten minutes, the sausages were done.

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How easy was that?  Thank you Tammy for sharing your recipe!

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Print recipe here.
Made-Ahead Breakfast Sausage
Recipe adapted from Tammy Credicott

3 lbs ground bison
2 tsp sea salt
½ tsp ground black pepper
1 tsp dried parsley
½ tsp ground coriander
1 tsp dried rosemary
1 tsp ground marjoram
1 tsp rubbed sage
½ tsp ground thyme
1/8 tsp red pepper flakes
1/4 cup olive oil

Preheat the oven to 350F.
Line a large cookie sheet with parchment paper.
In a small bowl, combine all of the dry ingredients.
In a large mixing bowl, add the ground meat, spices, and olive oil.
Mix well.
Shape into 2 oz sizes round patties and put the patties on the cookie sheet.
Bake for ten minutes each side.
Let cool for a few minutes and serve. If you plan on freezing the sausages, let it cool completely and store in a freezer zip loc bag.

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