MAKE AHEAD SLOW COOKER BACON & ONION BREAKFAST SAUSAGE
Servings: 6 – Per serving – Calories 306 – Fat 16 – Protein 34 – Carbs 5 – Sugars 2
For the Breakfast Sausage:
1/2 tbsp Coconut Oil
x2 Red Onions, Peeled and Diced
x3 Slices of Bacon, Fat Removed
500g Lean Pork Mince
3 tbsp Ground Almonds
1 tsp Dried Oregano
1 tsp Dried Sage
1 tsp Dried Thyme
1/2 tsp Garlic Powder
1/2 tsp Fennel Seed
1/2 tsp Chilli Flakes
1/2 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Salt
1/4 tsp Ground Nutmeg
To Serve With:
x6 Large Tomatoes, Sliced
6 tbsp Guacamole
Pinches of Salt and Pepper
Turn slow cooker to low and line with some greaseproof paper so it creates a bowl.
Heat the coconut oil in a sauté or frying pan and cook the onions for 10-15 minutes until tender and starting to brown.
In another pan fry the bacon until crisp, remove from the heat and dice.
Place the bacon, onions, egg and seasonings in a large bowl and mix. Add the pork mince and combine together using your hands, and form a large ball.
Press into the slow cooker and cook on low for 2 hours, pick the pork out in the greaseproof paper and pour away the liquid.
Place the pork back in the slow cooker, without the greaseproof paper and carry on cooking for 30 minutes until starting to brown.
Flip the pork and cook for a further 30 minutes until both sides are browned and starting to crisp.
Carefully remove from the slow cooker and let cool on a wire rack.
Once cooled, slice in half cross-widths to make 2 large ovals about 1 cm thick and cut each oval into 1/3 so you'll end up with 6 slices in total.
Serve with some tomato slices, 1 tbsp of guacamole and some form of egg; either scrambled, poached etc.
Alternatively, they can be stored in the fridge and reheated by sautéing a couple of minutes each side, or if frozen, thaw first and reheated in the same way. ️For more recipes: @secretlyeatinghealthilybyamy
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