Pomegranate Orange Breakfast Sausage

I live in a part of town where brunch is a pretty big deal.

I get it. On the weekends, its super fun to wake up late and wander down the road to an awesome pancake spot and lounge with friends while sipping on bottomless coffee and mimosas (super healthy combo, amiright?).

I personally take issue with eating out for breakfast foods. I will set forth my reasons below:

  1. Poor quality ingredients. Unless you patronize the right spot, you are getting conventional eggs, potatoes, and bacon.
  2. Inflated prices. Those conventional ingredients get a hefty mark-up to pay for restaurant overhead.
  3. I usually can make something healthier and more delicious at home. This is especially true with omelettes. I love making my own, controlling the amount of oil, the fillings, and seasoning for the perfect omelette!

Sorry to be a kill joy. I get it, brunch is fun and there’s nothing like a good day drinking sesh with a side of benedict. But let’s not kid ourselves, brunch is a way that restaurants make tons of money off of REALLY cheap ingredients. So why give your hard-earned dollars to the man when you could make your own brunch at home and save some dough (plus leftovers for easy meals during the week).

I give you my recent favorite thing; Brunch in a bowl! I hijacked this idea from a local meal prep company, put my spin on it, and called it delicious. One of the highlights of the brunch bowl is the fancy schmancy sausage I made using a little orange zest and some pomegranate molasses. These flavors are great for fall and pair wonderfully with a bowl of warm root veggies and some eggs!

Pom. Orange Sausage // The Clean Plate Chef

Pomegranate Orange Breakfast Sausage

1 lb. ground pork
orange zest from 1/4 of an orange
2 tsp. pomegranate molasses
1 tsp. fennel seed
1 garlic clove, crushed and minced
1 tsp. onion salt
1 tsp. sea salt
1/2 tsp. ground black pepper

  1. In a bowl, combine all ingredients (works best with hands.)
  2. Using a spoon or cookie scoop, portion out 1-2 oz. of the mix and flatten into sausage rounds.
  3. Either using a preheated oven (375) or a hot skillet, bake or fry the sausages until center is no longer pink.
  4. Serve with your favorite breakfast items!

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