No Fashion Fridays this week, you guys. I know, sad sad day. Sadder for me really. I just love Fashion Fridays. You hate it? Noooo! Stop that. But after being couch ridden from what I’m almost positive was some bacteria from the lake I surfed in, there was no way I was playing dress up at any point. I couldn’t shower, couldn’t stand up straight, couldn’t sleep, and couldn’t freaking eat. It seriously sounded like bugs were having a fiesta in my gut. Gross. It’s hard to run a food website when all food tastes terrible.
But I’m back at it! Ready to eat everything in sight. Now I want pancakes and pulled pork and THIS breakfast sausage. Isn’t it just beautiful? I seriously ADORE this picture which is silly because it’s just a disc of meat. But look at it glisten. It’s almost sparkling. And you know what else sparkles? Edward in Twilight. And who doesn’t love vampire love? Anyways, this breakfast sausage that I made for my upcoming cookbook Juli Bauer’s Paleo Cookbook is by far my favorite AND my best breakfast sausage I’ve ever made. Breakfast sausage is one of those things that really hard to find without all kinds of weird added crap, so now you never have to worry about that again. And you can always make these ahead of time, freeze them then just defrost in a pan! Easy breakfast every day!
In my newest cookbook, I have over 100 never before seen recipes, 15 of which are breakfast recipes that range from parfaits, to pancakes, to breakfast tacos and breakfast pizzas. Breakfast is my favorite meal of the days so I made sure to go a little overboard when it came to that chapter. But no matter how many recipes are in each section of my book, every chapter includes a little story/introduction. Since I wrote my last book with someone else, I wasn’t really able to share my voice and own experiences with paleo…this book is all about that. It’s about making paleo fun, sharing stories that other’s can connect with, and getting you excited for eating paleo.
I chose this recipe to share first because I truly love this photo. Last year, while I was looking for a photographer to help shoot this book, I looked to Bill and Hayley of Primal Palate for some advice. Within minutes, they offered up their home and their time for me to come out to Pittsburgh and make all of the recipes from my book and they would shoot all of the photos. It took 4 trips to Pittsburgh to shoot over 100 recipes and every trip out there was awesome. I got to hang out with 2 of the kindest friends I have, all while creating beautiful shots like this one. If it weren’t for them, this book would not be nearly as beautiful or have the same feel that is does.
Grab my cookbook now for only $18.30 – that’s 48% OFF and the cheapest I’ve ever seen it anywhere!!
Sneak Peek Recipe from Juli Bauer’s Paleo Cookbook: Apple Fennel Breakfast Sausage
- Yield: 8 2-inch patties 1x
Ingredients
- 2 teaspoons fennel seeds
- 1 pound ground pork
- ½ red apple, diced
- 2 tablespoons maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon fine sea salt
- ½ teaspoon ground sage
- ½ teaspoon red pepper flakes
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- 3 tablespoons butter, ghee, or coconut oil
Instructions
- In a small sauté pan over medium heat, toast the fennel seeds for no more than 5 minutes, until fragrant.
- Place all the ingredients except the butter in a large bowl and mix until well combined.
- Divide the sausage mixture into 8 patties and flatten them between your hands.
- In a large cast-iron skilletover low heat, melt the butter. Add 3 or 4 patties to the pan and cook for 5 to 6 minutes per side, until golden brown and cooked through. Keeping the heat on low will help cook the inside of the patties without burning the outside. Patience is key here.
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More Previews From Juli Bauer’s Paleo Cookbook!
Sneak Peek Recipe from Juli Bauer’s Paleo Cookbook: Frozen Mango Margaritas
Juli Bauer’s Paleo Cookbook Sneak Peek Recipe: Thai Coconut Chicken Salad
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YUM!! Pinning this to make soon
haha no, i don’t think these ones are super exotic!
This sausage is awesome. The fennel is obviously the star here. The syrup gives it just the right amount of sweetness without this being maple sausage. I ate two patties before I was even ready to make my eggs. Thanks for the great sneak peek! Can’t wait for your book!
woohooooo so glad you tried it and enjoyed it!
I whipped up a batch of these yesterday, and even without the maple syrup they were really good – great blend of flavours.
Of course, now I need to find something to do with the fennel bulb that I bought because I was relying on my memory of the recipe… (I already had fennel seeds at home, thankfully – better too many things than not enough!)
Hi Juli – I just love the look of this recipe and can’t wait to make it. Although, I’m on AIP right now and will have to eliminate the nightshade spices, I think it will still be amazing. Mouth is salivating just thinking about making it.
Thank you so much for posting this sneak peek of your upcoming new cookbook – look forward to its release.
hope it still tastes great!
I made these a couple of days ago and they were purrfect!!!
Absolutely love them
I made these this weekend and loved them! I didn’t have any sage, but it tasted great without it. The apple and fennel tasted great together. I made a bigger batch and froze some of the (cooked) patties for a quick breakfast on busy mornings.
All I can say, is OMG!! These are amazing! Made two batches…gonna love ’em alllllll week!
These were easy to make and good! Stupid Publix didnt have plain ground pork, just already seasoned with Italian seasoning. Used it and tweaked the spices a bit, still worked well!
Julie,
OMG these are awesome! !!! Made them this morning thanks for the recipe! !!!
yay!! glad you liked it, jae!!!