Snausages! (Spicy Turkey Breakfast Bites)

Oh, my goodness. The twelve year old inside me cannot stop giggling at calling something bites. (It’s a French thing, you’ll have to google it.) But! Saw this idea while scouring the Pinterest for low carb breakfast ideas other than eggs.

I’ll give this a good grade – it’s yummy. Ground turkey mixed with some grated butternut squash and onion for moisture and flavor, with some fresh rosemary, sage and red pepper flakes to add spice. I am actually looking forward to mornings this week for the first time in a while.

Spicy Turkey Breakfast Bites
(Can we call it sausage? I don’t know if we can….but that’s the idea.)

1 lb. 85% lean ground turkey
1/2 c. grated white onion
1/2 c. grated butternut squash (or zucchini)
1 Tbsp. AP flour
1.5 Tbps. dried sage (leaves, not powder)
1.5 Tbsp. minced fresh rosemary
1 tsp. crushed red pepper

Preheat your oven to 400″. Line a baking sheet with silver foil and spritz with baking spray.
In a medium bowl, mix together everything but the turkey, then add in the turkey and mix well. I use clean hands, but use a paddle attachment in your mixer if you need to. Make twelve meatballs out of the mix, about the size of a golf ball. This is really sticky, btw, so just be mentally prepared. Then, wet your hand or the bottom of a glass and smoosh the balls down so they’re about 1/2″ thick and look like slider patties. Bake 20 minutes, turn, bake 10-15 more minutes. If they didn’t get brown enough, broil for 2-3 minutes. (Don’t bake much longer because you don’t want dry little hockey pucks.)

And, are you asking yourself why there’s a tablespoon of flour in there? It’s a back-up sponge; the ground turkey, grated onion and squash have a LOT of water between them. A little dash of starch (like bread crumbs in your meatloaf) keeps the moisture in the meat instead of running out the sides. I think. Since, you know, this is theoretical as I am not a food scientist.

Cool, and serve for brekkie. We had ours with an oven frittata, although a three-pack of these would be a great breakfast on their own.

The next time I make these, I am adding chopped spinach. Just for the added color and nutrients.

servings: 12

According to the verywell.com recipe nutrition analyzer, each patty has:
Cal 89
Fat 5.8g
Sodium 24mg
Carbs 1.9
Protein 7g

Torta di Pastore…ok, fine. Shepherd’s pie.

 

 

Ready for the oven….

Potato-y goodness ready for the oven.

SPshepherdPie2So, planning the menu this week I intended to make Budget Bytes’ super amazing  lentil and sausage stew. Only it was a hellacious day. And when I got home, these bewitching comfort-in-starchy-skins were staring at me from their basket above the counter. I answered their Siren’s song, dammit. The base of this perverted autumn classic is the sausage and mire poix with a veg stock/maizena sauce, a layer of frozen chopped spinach, and then the topping with those luscious spud sirens smooshed to submission with butter, olive oil, parsley, garlic salt and chopped kalamata olives.  Screw you, Tuesday. This is delicious.

 SPShepherdPie3

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Count Dracula’s Pasta Dinner

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We are so lucky to have this amazing Italian deli and food shop in town, Roma Imports. They make their own sauces, sausages, desserts, and carry salume  and pasta like that reginette in the photo that we otherwise just would not find here.

We are in love with their Count Dracula sausage, and it is my favorite to use when making what my Italian-American friends call “gravy” (and what the rest of us call pasta sauce.)  It is a beautiful thing, bursting with juicy porky goodness, seasoned with lots of hot pepper and garlic. YUM! 
Since we don’t do the whole primo/secondo thing at our house, we like to slice the sausage in the sauce after it’s cooked. It serves more that way, I think. But hey, I’m a cheap ass. Ask my husband. 

SauceINGRED

 

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