Maple & Sage Breakfast Sausage

Makes 20-30 patties
#lowfat #gallbladder #realfood #wholefood #guthealth #healthy #nafld #biliarydyskinesia
#gastritis #insulinresistance #pcos #ibsd


  1. 3 lbs. Ground Pork or Beef/Pork Mix
  2. 4 Tbs. Maple Syrup
  3. 2 tsp. Salt
  4. 1 tsp. Pepper
  5. 1/2 tsp. Onion Powder
  6. 1/2 tsp. Garlic Powder
  7. 2 Tbs. Fresh Sage, chopped


  1. In a large bowl, mix all ingredients together.

  2. Form into patties, to your desired size. (I used a glass) This recipe makes a minimum of 20 patties, but will make up to 30, depending on the size.

  3. Place a sheet of parchment paper on a cookie sheet. And place patties on parchment. Once the first sheet is full, place a second sheet of parchment on top of those patties and place more patties on top. Keep layering like this until all are placed on cookie sheet.

  4. Place cookie sheet in freezer and freeze for at least 30-40 minutes. Then you can store them in a freezer bag, just separate each patty with a small square of the parchment paper.

  5. When ready to use, take out desired amount and fry them up in a skillet.

  6. The other option is once you have all the patties formed, you can place them on baking sheets, in a single layer.

  7. Then bake in the oven at 350° for 20-30 minutes. Let cool. Then freeze, separated by squares of parchment paper.

  8. When ready to eat, take out your desired amount and reheat in the microwave.

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