Part 2 of a breakfast-themed dinner.

Since the recipe I chose is meant to pair with eggs, I figured this would be good with green eggs (see previous post), and boy was I right.

This is a variation in the footnotes of a Harissa Lamb sausage patty, and with the added commentary from Julia about it being a good breakfast item, I naturally picked it for dinner.

CHICKEN APPLE MAPLE BREAKFAST SAUSAGE

From SMALL VICTORIES by Julia Turshen

Ingredients: I couldn’t find fresh sage in a package when I was shopping, but I DID find a sage plant. I thought, “Well, it’ll just be really fresh then! Maybe I can grow more.” I swapped the ground chicken for ground turkey, just as a personal preference.

First step was to peel and grate the apple. This was surprisingly easy to do (I guess I’ve gotten used to grating harder or stickier items, so this was a breeze by comparison).

Next was to mince the fresh sage. My little plant was not too happy about this, but I put him in my happy hedgehog dish-ware and set the plant by the window, so he would perk up soon.

Then combine the sage, apple, maple syrup, lots of salt and pepper and the turkey together. My hands were SO COLD while mixing this, it was not my favorite part.

Form into patties and get them ready for the griddle.

Patties got into a heated oil-slick pan to brown on both sides, making sure they cook all the way through. Once cooked, remove from the heat and eat!

Our recommendation is to eat with the green eggs, but Julia said scrambled eggs will do just fine.

We could have used even more salt and pepper, which is hard to know until the end. The sweetness of the sausage was cut through by acid of the green sauce, so the dish balanced it out.

N: Definitely go heavy on the pepper or other spices. This was sweet for me.

Final thoughts: This is a sausage I could see myself cooking again, which is a win for me!