For the Sausage
- 1 pound ground turkey*
- 1 tbsp Brown Swerve Sweetener
- 1 tsp dried rubbed sage
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dried fennel seed
- Pinch cayenne powder
- Pinch of ground cloves
For the Biscuits
- 2 eggs, room temperature
- 1/2 cup Anthony’s Blanched Almond Flour, packed and leveled
- 1/2 cup Anthony’s Tapioca Flour, packed and leveled
- 3 tbsp unsweetened apple sauce
- 1 tsp baking soda
- 1 tsp ghee or butter, melted
- Pinch of salt
- Optional: Pure maple syrup or Lakanto Maple Flavored Syrup for drizzling
For the Sausage
- If desired, break up marjoram and fennel seeds with a spice grinder or mortar and pestle. Combine salt and sausage spices in a small bowl.
- Add ground turkey to a large mixing bowl and sprinkle evenly with spice mixture. Thoroughly mix using your hands and/or a rubber spatula until completely combined.
- Form a ball and turn onto a large piece of plastic wrap. Wrap tightly in plastic and refrigerate 30 minutes.
- While meat is chilling, Place oven rack at center position and preheat oven to 350 degrees F. Line a large rimmed baking sheet with foil and a rack.
- After 30 minutes, mix meat one more time, then divide into 25 equal balls (about a tablespoon each), place on the prepared rack/baking sheet and bake for 20 minutes. Cut the extra meatball in half to make sure it is fully cooked. Bake another 5 minutes if necessary, otherwise remove from oven and drain on a plate lined with paper towels if needed.
For the Biscuits
- While the sausage is cooking, melt the butter or ghee and generously grease the wells of a 24-cup metal mini muffin tin (or two 12-cup tins) and set aside. Do not skip this step. Note: We have not tried this recipe in a silicone mini muffin tin.
- Add all dry ingredients to a large bowl and whisk gently until fully combined and all lumps are broken up.
- Add all wet ingredients to a large measuring cup and whisk with a fork to combine. Add to the wet mixture to the dry mixture and continue whisking until all ingredients are incorporated. Scrape the sides and bottom of the bowl with a rubber spatula as needed. This will be a thin, almost batter-like mixture.
- Divide the batter between the 24 mini muffin tin wells (each well should be between 1/3 and 1/2 full). As soon as the sausage is cooked, carefully place one cooked sausage ball on top of the batter in each well and press down slightly. The batter will continue to rise around the sausage as it cooks.
- Return to the oven and bake until the dough is a light golden brown, 10-12 minutes (watch closely after 10 minutes). Let sit 3-5 minutes before releasing the bites from the tins. Serve immediately, drizzled with maple syrup, if desired.
For the turkey*, use 85% lean or a combination of 85% and 90%+ lean turkey. Otherwise your sausage will be dry and hard. Cook on a rack and drain on paper towels if necessary.
Total time does not include chilling time.
Refrigerate in an airtight container up to 4 days. Reheat in the microwave or enjoy cold.
To freeze, cool completely, then place on a plate and wrapped in plastic. As soon as the bites are frozen, they can be transferred to a zip top bag. Remove excess air and store in freezer up to a month. To defrost, place bites on a covered plate in fridge overnight.
- Prep Time: 30
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Serving Size: 3 Bites
Keywords: BREAKFAST, TURKEY SAUSAGE, BREAKFAST BITES, PALEO, LOW-CARB, GRAIN-FREE, GLUTEN-FREE, SAUSAGE AND BISCUIT BITES, ON-THE-GO, BREAKFAST TO-GO, EASY PALEO BREAKFAST