Wow, it’s been way too long since I’ve posted a new recipe! But saying the past couple of months of my life has been a whirlwind would be the understatement of the year.
Over the past couple of months, I accepted a new job in a new city (this opportunity was completely unexpected, by the way — it literally came to me), left the station I’ve worked at for the past seven years, packed up my apartment, went on a previously planned week-long vacation to Colorado, came home and moved two days later from Knoxville to Chattanooga, started a new job, unpacked and settled into a new apartment, and dealt with the unexpected loss of my grandmother.
Crazy, right? The fact that I’m still sane is proof of God’s grace.
I love my new job and think it’s a good fit for me. Chattanooga is a great city and I’m looking forward to exploring it more. There are certainly plenty of fun outdoor options to check out! I also like that it’s only an hour and a half away from Knoxville, so if I want to drive back and visit my family and friends it’s pretty easy to do.
Now that things are settling down a little, I’m ready to jump into my new normal and get back into blogging.
Simple recipes have been my mainstay over the past couple of months and I’m going to share one with you today.
A lot of store-bought breakfast sausage varieties include fillers, sugars or other unwanted additives, but it’s really easy to mix up yourself and I’m going to arm you with the knowledge you need to do it. This basic recipe also easily adjusts to suit your tastes. Try it with whatever meat you have available — turkey, pork, beef –and eat it for breakfast, dinner or any time of day!
- Mix together all the spices until well blended.
- Use your hands to mix the spices into the meat until thoroughly blended.
- Divide the sausage into 12 patties (approximately 1½ tablespoons each).
- Melt 1-2 tablespoons of coconut oil in a skillet (amount needed will vary with the size of the pan and the amount of patties you're cooking at one time) and cook each patty for a couple of minutes on each side, flipping to cook evenly as needed until the meat is cooked through.