Breakfast Sausage

Fat
8g
Protein
6g
Carbs
0g

 

 

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I’ve got a few favorite recipes that require ground pork, or better yet, sausage. So in my search for sausage, I came to realize that a lot of sausage has added sugar. What?! Why is that even necessary? Sugar is hidden in so many foods, it’s ridiculous! Obviously, the only way around this was to make my own. And the best part about that is that I can leave out the fennel, which I really don’t like.

I’ve actually only made this as real sausage patties once, I usually use it in the All Day Frittata or Paleo Crockpot Minestrone Soup. Either way, it tastes great and is really easy, if you don’t mind getting your hands dirty.

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Breakfast Sausage

Most ready-made breakfast patties or links have added sugars, sulfates, and preservatives. Make your own and leave out the junk while being in control of just how spicy they are or are not.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 patties
Calories 101kcal
Author Kendra Benson

Ingredients

  • 1 lb Ground Pork
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Black Pepper
  • 1 tsp Dried Parsley
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Sea Salt
  • 1 tsp Crushed Red Pepper Flakes optional, if you like it spicy

Instructions

  • Combine all ingredients in a large bowl.
  • Get your hands in there and mix it all together until the spices are combined evenly throughout the pork
  • Form the pork into small patties, about 3" wide and 1/2" thick.
  • Heat a skillet over medium-high heat. Once hot, add the sausage patties and cook about 7-10 minutes, flipping once, until cooked through.
  • Alternately, you can cook all the pork at once, not forming patties, and using it as crumbled pork in other recipes, such as our Paleo Minestrone Soup.

 

 

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Last Updated 09/09/2019

15 Responses to “Breakfast Sausage”

  1. I made chicken sausage and pork breakfast sausage. SO GOOD! thanks!!!

    Reply
  2. I am making the sausage right now and see the salt doesn’t say what measurement. One-half of what? I am going with a teaspoon.

    Reply
    • Whoops, sorry about that, you’re right. I fixed the recipe. I guess I just go on auto-pilot when I make this and never noticed the error. Thanks for letting me know.

  3. 5 stars
    Just perfect! We loved this!

    Reply
  4. Which brand of pork did you use?

    Reply
  5. How many servings does this make?

    Reply
    • That depends on if you make patties or links and how large you make each. We generally get 8-ish out of it (about 2 oz each) but that might vary depending on your preferences.

  6. If I am a single guy trying this on my own, can I make these and freeze the extra for breakfast throughout the week?

    Reply
    • Definitely!

  7. Would you recommend freezing the patties while they’re raw or cooked?

    Reply
    • You could actually do either way. Freezing raw, you can cook them from their frozen state without thawing (keep them kind of thin if you do this). Freezing cooked, I’d think you should thaw them first and then reheat. So it depends on how you want to cook/reheat them when you’re ready to eat them.

  8. How many people/servings is the recipe for? Seems like many recipes lack that critical piece of information!

    Reply
    • I answered this in an earlier comment: “That depends on if you make patties or links and how large you make each. We generally get 8-ish out of it (about 2 oz each) but that might vary depending on your preferences.”

  9. I really do t like the taste of smoked paprika. Is there a substitute you would recommend??

    Reply
    • You could leave it out, or sub half as much of a spicier pepper seasoning if you like hot sausage.

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