On the menu: Blueberry Maple Breakfast Sausage
Kevin asked me this week if I felt like our new place is home. It’s so home! There’s still battles, like where the flour canister should go and what we should put where on our walls (Ugh, the walls!), but we’ve been cooking and cleaning and watching movies just like before. It’s not all the same, though. We’ve planted our garden–a real one, in the ground. The cat lives on the back patio. Sometimes she escapes. Our upstairs neighbor has reminded us how particular she is about where our vehicles should go. The humidity is unbearable. Everything is damp, all of the time. I blame the ocean. So it’s home. I think he asked because I haven’t been around a whole lot since the move. I went back to Wisconsin for a while. I still work in the town we used to live in, so I stay there a few nights a week. It’s a bit complicated, but it’s working out.
This is another rare occasion when I made breakfast. And of course it involves blueberries. I mean, really. Would you expect anything different? I missed getting out in the field for blueberry pollination this year–it was a late spring, and there’s been a lot of rain since it warmed up–but the bees are moving on, and now all we can do is wait for this year’s blueberry harvest. I’m so close to finishing the 25 pounds I brought home from the farm last summer. Blueberries are going in everything. Soon there will be fresh berries again!
We’ve made so many smoothies and stacks of pancakes, and I knew we needed to try something different. Something savory, perhaps? Yes. Let’s go there. So this blueberry maple breakfast sausage was born. It’s got all kinds of things. A ground pork base, of course. Blueberries and maple for sweetness. A lot of salt and some oregano and crushed red pepper to keep it savory. I had an internal conflict over whether or not to add fennel. I abstained. These are all kinds of flavortown, friends. Although, and this is a bit worrisome to me, they could have been a bit more salty. Do you know about my fear of salt? I know you’re supposed to use copious amounts of it, but I…value my heart and I don’t want to die of too much sodium. There it is. But I had memories of the frozen sausage patties my dad would fry up on the weekends (and many weeknights, too!), and those were so. freaking. salty. I wanted that. But I didn’t. My heart, you know?
But these really were wonderful. They were certainly seasoned well, just not overly so. I watched as Kevin bit into one and his eyes lit up. “These are so good!,” he exclaimed. That made me glad. I was glad for the oregano. It paired well with all the sweetness. I don’t know if any other herb would have cut through all that so strongly. Sausage for breakfast wouldn’t be complete without some eggs. There were fried eggs involved. I love frying eggs in the same pan that I fried something super flavorful in. Save a dish, add some flavor! That’s one of my mottos. Not really. Time to go!
Blueberry Maple Breakfast Sausage
makes 9 2 inch patties
1 lb ground pork
3 tablespoons maple syrup
1/2 cup frozen wild blueberries
1 1/2 teaspoons kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
Combine all ingredients in a medium bowl and mix by hand. Shape into 1 1/2 inch wide balls, then flatten into patties. Indent the middle with your thumb to prevent the patties from getting too tall in the center. Fry in a skillet over medium high heat until deep brown on the outside and 160°F on the inside, 4-5 minutes.