Sponsored Content
Note: I received compensation from Johnsonville in exchange for my recipe and review. All opinions are authentic and my own. Thank you to Johnsonville for this opportunity.
A few months ago I did Whole30 with my sisters and learned a lot about how certain foods and ingredients affect my body. I thought I had already figured out the problematic foods in my diet, but after the month of elimination, I discovered the some of my regular (and favorite ) foods were now not agreeing with me. Perhaps one of the most disappointing revelations was that eggs were now not doing too well in my stomach. It pained me to give up something that had been a daily routine for YEARS! But I also wanted to feel better too. I still follow what I call a “Whole30ish” diet plan, so my meals need to come as close to a Whole30 recipe as possible without restricting too much on ingredients. It was around this time of my Whole30 experience that I rediscovered sausage. I started buying breakfast sausage and found that my girls liked it too! Sausage links and patties are so convenient and a great source of protein for the morning. When Johnsonville reached out about doing a Mother’s Day recipe for them, I was up to the task! My goal was to make something that did not involve eggs, but would still be appealing for spring brunch.
Johnsonville has a line of fully-cooked breakfast sausage links and patties, which makes food prep that much easier. We’re personally a big fan of maple-flavored sausage, which Johnsonville has (in addition to the regular recipe). However, when choosing a sausage to use for my recipe, I preferred their Sweet Italian Ground Sausage, which is all-natural. While the breakfast sausage only has a few ingredients (which is a big thing for me), they are made with a small percentage of preservatives to lock in flavor. I prefer to buy food that is preservative free, and I was pleased to see that I could create my recipe with the ground sausage and still get the same look and taste for what I was going for. The other great thing about this recipe is that my girls could help me with a few of the steps. My eldest helped film clips for my recipe “trailer” that you can see here. Continue below for my ingredients and steps, but you can customize your “toast” toppings based on some of your favorite flavor combinations.
Johnsonville Sausage Sweet Potato “Toasts” – inspired by @PaleoPaparazzi found on Whole30.com
Ingredients:
- 2 Large Sweet Potatoes
- 1 Package Johnsonville Sweet Italian Ground Sausage or Breakfast Patties
- 1 Package Guacamole of your choice (I used Wholly Guacamole)
- 1 Mango
- 1 Jar Fig Spread (I used Fig & Cocoa Spread)
- 1 Box Whole Cranberries (I used Pacific Whole Cranberry)
Directions:
- Set your oven to 400 degrees;
- Slice your sweet potatoes into 1/4 in thick pieces, lengthwise. Spray (or coat) each side with a cooking oil (I used Coconut spray). Lay on a baking sheet lined with parchment paper. Cook for about 30 minutes, flip over about half-way through.
- While the sweet potatoes are baking, make your sausage patties. Take about a 2 tablespoon size, roll into a ball and then press into a patty shape. Line on a baking sheet. I cooked mine in my small broiler oven at 350 degrees for about 15-20 minutes. You can always make and cook your patties ahead of time, but this worked out that I could bake both the sausages and sweet potatoes at the same time.
- Another ingredient you can either prepare ahead of time or while things bake is the mango. Cut into slices and set aside.
- Once the potatoes and sausages are cooked, let sit and cool to about room temperature.
- Now it’s time to prepare your “toasts.” Option 1: Spread a thin layer of guacamole and then lay 2 sausages so that there is enough room to place your mango slices between them. Option 2: Spread a thin layer of your fig sauce, place 2 sausages, and then put a small dollop of the whole cranberry sauce on top of the sausages.
- Eat and enjoy!
What are some of your favorite sausage recipes?
