Here’s a better-tasting breakfast sausage from scratch – with mushrooms! Not only do these savory sausages taste better, but they are richer in nutrition.

It’s Healthy Kitchen Hacks Wednesday – the day we share our favorite time-saving kitchen tricks and cooking shortcuts to help you make healthy and delicious meals.

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Now…onto today’s featured Healthy Kitchen Hack:

BETTER-TASTING BREAKFAST SAUSAGE [WITH MUSHROOMS!] VIDEO 

“They’re really, really good.”

That’s what my 10-year old said when I asked her what I should write about these Mushroom Breakfast Sausages. She’s a girl of few words.

Pork sausage was not something that often made it onto this dietitian’s menu. (But, bacon? That’s another story altogether. See >> Maple Bacon Scones and Butternut Squash and Bacon One-Pot Pasta.)

Then, a farmer friend gave us some of his farm-raised ground pork. I had some mushrooms in the fridge – and these breakfast sausages were born.

Now we have these breakfast sausages often. And not just for breakfast.

The Mushroom folks call this #HealthyKitchenHack of replacing some of the meat with mushrooms, The Blend. Here’s the formula I use:

>> Add an 8-ounce package of mushrooms to each 1-pound of meat

Here are a few other tips I use for mushroom ‘Blend-ing’:

• Mince finely with a knife. Or pulse mushrooms a few times in your food processor.
• Saute 8-ounces of mushrooms in 1 tablespoon oil – or not. OR, for a shortcut, just add raw chopped mushrooms – you’ll get a bit less mushroom-y flavor. But you’ll still get all the nutrition and moisture in the meat patties. (And some kids like ‘less mushroom.’)
• Mushrooms act as a binder, so no other binders are needed in meat patties. No breadcrumbs. No eggs. #easypeasy
• Use spices:
  • For pork, go Italian: fennel, oregano, garlic powder, black pepper
  • For beef, go spicy: cumin, smoked paprika, red pepper flakes

Mushroom add the goodness of veggies to meat:

• Lower fat – Mushrooms replace some of the saturated fat in meat by decreasing the amount of meat in 1 patty (see below.) But meat tastes just as ‘meaty,’ because mushrooms soak up flavorful meat juices.
• More for your money – Normally a pound of meat yields 4 burgers, by adding (inexpensive) white mushrooms, you get at least 6-7 big meaty burgers.
• Increased nutrients – Mushrooms contain potassium, selenium, vitamin D, and fiber, among other nutrients.

Plus, IMO, Mushroom Breakfast Sausage Patties taste waaaay better than plain sausage patties.  Better-Tasting Breakfast Sausage (with Mushrooms!) #HealthyKitchenHack via @TspCurry Click To Tweet

EQUIPMENT: My favorite pan to saute mushrooms: All-Clad Saute Pan [affiliate link]

Better-Tasting Breakfast Sausage (with Mushrooms!)

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• Author: Serena Ball
• Yield: 6 sausage patties 1x

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Description

Make better-tasting breakfast sausage from scratch by adding the nutrition and flavor of sauteed mushrooms.

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Ingredients

Scale 1x2x3x

• 1 tablespoon canola or olive oil
• 8-ounce package of white button mushrooms, finely chopped
• 1 pound ground pork
• 1 teaspoon dry oregano, crushed between your fingertips
• 1/2 teaspoon fennel seeds
• Salt and ground black pepper to taste

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Instructions

1. In a large saute pan, heat oil over medium heat. Add mushrooms and cook, stirring, for 5-7 minutes until beginning to turn golden. Scrape into a bowl to cool to room temperature.
2. In a large bowl, add pork, oregano, fennel seeds, salt, pepper, and mushrooms. Mix gently with your hands to combine.
3. Shape into six patties and place on a broiler pan that’s been coated with non-stick cooking spray.
4. Broil under high heat, 2-3-inches from heat, for 5 minutes. Remove pan from oven and flip sausages. Broil for 4 minutes more until internal temperature reaches 160-degrees F.

Notes

Sausages may also be grilled:

Prepare a grill for direct cooking over medium-high heat, about 450 degrees F.

Grill sausage patties, with the lid closed, for 5 minutes.Turn and finish cooking for 4 to 5 minutes more, until cooked through or until the internal temperature reads 160 degrees F.

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How do you like to eat mushrooms? Do you ever ‘Blend’ mushrooms into meat?