Blue Corn Pancakes, Roasted Piñon Nuts, Pancake Syrup and Breakfast Sausage Patties

Ingredients

• 1 cup piñon nuts (Raw and shelled)
• 1 tsp avocado oil (Or another neutral oil)
• 0.25 tsp fine sea salt (Adjust to taste)

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper for even cooking and easy cleanup.

2. 2

   In a small bowl, combine the raw piñon nuts, avocado oil, and fine sea salt. Toss gently with a spoon or your hands until the nuts are lightly and evenly coated.

3. 3

   Spread the seasoned nuts in a single, even layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause them to steam rather than roast.

4. 4

   Roast for 6-8 minutes, shaking the pan at the 4-minute mark to ensure even browning. Watch them very closely in the last 2 minutes, as they can go from golden to burnt very quickly.

5. 5

   Remove from the oven as soon as they are fragrant and a light golden-brown color. Let them cool completely on the baking sheet for at least 10 minutes. They will become crispier as they cool. Serve warm or at room temperature.

Ingredients

• 1 cup Light Brown Sugar (packed)
• 0.5 cup Water
• 4 tbsp Unsalted Butter (cut into pieces)
• 1 tsp Vanilla Extract
• 0.25 tsp Salt

Instructions

1. 1

   In a medium saucepan, combine the packed light brown sugar, water, and pieces of unsalted butter. Place the pan over medium heat.

2. 2

   Bring the mixture to a gentle boil, stirring constantly until the sugar and butter have completely dissolved. You should not feel any sugar granules when stirring.

3. 3

   Once boiling, reduce the heat to low and let the syrup simmer for 5-7 minutes, stirring occasionally. The syrup will thicken slightly and should coat the back of a spoon. Watch carefully to prevent it from boiling over.

4. 4

   Remove the saucepan from the heat. Let it stand for 1-2 minutes, then carefully stir in the vanilla extract and salt until they are fully combined. This prevents the flavor from evaporating too quickly.

5. 5

   Allow the syrup to cool in the pan for at least 5 minutes before serving. It will continue to thicken as it cools. Serve warm over pancakes, waffles, or French toast.

Ingredients

• 1 lb Ground Pork (20-25% fat content recommended)
• 1 tsp Salt
• 1 tsp Black Pepper (freshly ground)
• 1.5 tsp Dried Sage (rubbed or ground)
• 0.5 tsp Dried Thyme
• 1 tsp Brown Sugar (light or dark, packed)
• 0.5 tsp Red Pepper Flakes
• 0.25 tsp Cayenne Pepper (optional, for extra heat)
• 1 tbsp Vegetable Oil (for frying)

Instructions

1. 1

   Combine the Sausage Mixture

   • In a large bowl, combine the ground pork, salt, black pepper, dried sage, dried thyme, brown sugar, red pepper flakes, and cayenne pepper (if using).
   • Using clean hands, gently mix the ingredients until they are just combined. Overmixing can lead to tough patties, so mix only until the spices are evenly distributed.
2. 2

   Form the Patties

   • Divide the pork mixture into 8 equal portions (about 2 ounces or 55g each). A kitchen scale can help ensure they are uniform.
   • Roll each portion into a ball, then flatten it into a patty about 3 inches in diameter and 1/2-inch thick.
   • Gently press a shallow dimple into the center of each patty with your thumb. This prevents them from puffing up in the middle and helps them cook more evenly.
3. 3

   Pan-Fry the Patties

   • Heat the vegetable oil in a large cast-iron or non-stick skillet over medium to medium-high heat.
   • Once the skillet is hot, carefully place the patties in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
   • Cook for 4-5 minutes on the first side, until a deep golden-brown crust forms. Flip the patties and cook for another 4-5 minutes on the other side, or until cooked through.
   • The sausage is done when it's no longer pink in the center and a meat thermometer inserted into the thickest part reads 160°F (71°C).
4. 4

   Drain and Serve

   • Remove the cooked patties from the skillet and transfer them to a plate lined with paper towels to absorb any excess grease.
   • Let them rest for a minute before serving. Serve hot with your favorite breakfast accompaniments like eggs, toast, or pancakes.