One of my favorite things about the weekend is definitely brunch time. It’s that one time I feel one hundred percent relaxed and I get to have a glass or two of Rosé. Of course, brunch isn’t complete without the perfect breakfast sausage. I have made these a few times in the past couple of weeks and I realized I had not shared it with you yet. So, here we go!
We all know there are a shit ton of breakfast sausages on the market. But, there are very few without all the BS ingredients. Homemade sausages are not only the best way to go, but they are incredibly easy to make. Now, I prefer using ground pork when making sausages but you can certainly use turkey or chicken.
If you opt to grind your own pork, I suggest using pork shoulder. It contains just the right amount of fat to keep your sausages nice and juicy.
Whole30 Breakfast Sausage
My favorite thing about making homemade sausages is that you know exactly what you are putting in them! They are bullshit free so you can feel confident and secure in feeding your family. I think that should be a new category on for us here; bullshit free! What do you think? I think that would be wonderful!
So whether you are getting your friends together for brunch this weekend, or maybe you are making breakfast in bed for your loved one. Make sure these breakfast sausages are on the menu! They are easy to make, and packed with flavor.
Serve these with Buttery Ranch Potatoes.Print
Homemade breakfast sausages make the perfect addition to your breakfast menu. They are Whole30 and paleo friendly and packed with lots of delicious flavor.
2 slices no sugar bacon – finely minced
1 lb ground pork
2 garlic cloves -finely minced
1/2 tsp. Ground sage
1/4 tsp. Ground coriander
1/4 tsp. Ground nutmeg
4 tbsp. Unsweetened apple sauce
1/2 tsp. Crushed red pepper flakes
2 tbsp. Fresh chopped parsley leaves
2 scallions – finely chopped
1/2 tsp. sea salt
1/4 tsp. cracked black pepper
chopped parsley for serving
1 tbsp. Avocado oil
To begin, heat a cast iron pan over medium-high heat and add the bacon. Cook the bacon until it’s crisp and transfer it to a sheet of paper towel to drain the excess fat.
Remove the cast iron pan from the heat and discard the bacon grease (or keep it in a container to sauté vegetables or add to other dishes)
Now, add the rest of the ingredients (except the avocado oil) to a large mixing bowl along with the cooked bacon and use a fork to combine the mixture.
Now, form mixture into 1-1½ inch rounds (makes 8-10 patties).
Heat the avocado oil in a large cast iron skillet and sear the sausages on medium-high heat for about 5 minutes on each side or until the sausage has a nice outer crust and is cooked through.
If you don’t have a large enough pan to sear all the patties at once, sear them in batches. Don’t crowd the pan. You want the sausages to sear and overcrowding them will only sauté them not give them a good sear.
Serve them immediately with sweet potatoes, eggs, sautéed vegetables or fresh fruit.
Freeze leftovers in a ziplock bag for a quick and healthy protein choice for any meal. The recipe can easily be doubled for a larger family or for freezing.
- Serving Size: 5
- Calories: 223
- Sugar: 0.6
- Sodium: 292.4
- Fat: 17.3
- Carbohydrates: 1.4
- Protein: 16.2
- Cholesterol: 60
Keywords: breakfast sausage, Whole30 breakfast sausage