By far, this is my favorite breakfast recipe from my book, Paleo Lunches and Breakfasts on the Go. The combination of sweet cherries with the aromatic, slightly licorice taste of the tarragon will infuse your morning with warmth. If you have ground venison, wild boar, or other game meat, try substituting it for the pork. Leaner meats would benefit from a few ounces of pureed bacon to add some fat and moisture. Forget the pancakes, waffles or cereal: A handful of these sausages are all you need to keep you full all morning long. I also make mini versions of these as appetizers for parties.
5.0 from 2 reviews
Cherry Tarragon Breakfast Sausages
Author: Diana
Serves: About 14 Sausages
Ingredients
- ½ cup dried cherries
- 2 TBS onion, diced
- 2 TBS fresh parsley, minced
- 2 TBS fresh tarragon, minced
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 1lb ground pork (pasture raised if possible)
- 2 TBS coconut oil for frying
Instructions
- Place the cherries in a bowl of hot water for about 10 minutes to slightly reconstitute them.
- Combine the onion, parsley, tarragon, salt and pepper in a medium-sized bowl and mix well.
- Add the cherries when soft, and add the ground pork. Mix all ingredients well.
- Form small patties (I usually can fit them in the palm of my hand) and place on a plate.
- Heat a skillet up to medium heat and add some of the coconut oil.
- Place about five to seven of the patties in the pan.
- Fry the patties until brown, about five minutes.
- Flip and flatten with the back of your spatula.
- Cook another five minutes or until brown.
- Test one sausage to make sure the center is completely cooked. Enjoy!
3.5.3208
5 thoughts on “Cherry Tarragon Breakfast Sausages”
Sounds delicious. Love the point about adding ground bacon to wild meat as we eat a lot of wild meat here but have never heard of that tip before. But my question is can you use frozen cherries in this recipe instead.
Yes, my friend tried it with frozen cherries and he said it worked great!
This is still one of my favorite recipes of all time!
This has been one of my staple recipes for some time now. I chop the dried cherries & don’t soak them and use dried parsley & thyme because fresh is hard to come by where I live. I make up five pounds of meat at a time, portion out with a large (3 TBSP) scoop, cook, and put in the freezer. I can heat it in a frying pan with some sweet potato hash and spinach or whatever else I have around for a quick, satisfying meal anytime.
My wife pulled out a package of ground pork which happened to be ground lamb. She made it with lamb and it was fabulous!