Wednesday, December 7, 2011

Breakfast Sausage

Sausage is one of those foods that are hard to find 'clean' versions of. In most grocery store versions you will find sugar, fillers or other non-paleo ingredients. Luckily, it is so simple to make that you won't have to worry about searching ingredient lists. I make large batches at a time, cook them, and put them in the freezer to pull out and reheat for our breakfasts. Simple, healthy and delicious!

*I use beef instead of pork for 2 reasons. First, I don't like the taste of most pork (bacon doesn't count!!). Maybe because I wasn't raised eating it, or maybe it is just taste, but I really prefer most other meats to pork. Second, pork is difficult to find clean versions of. I have a 100lb of grass-fed beef in my freezer, and I can readily find decent (hormone free, anti-biotic free, free-range) chicken, but I have yet to find decent choices in pork, so I just avoid it.  Feel free to sub in pork!

Breakfast Sausage
3lb Ground Meat
1 1/2 tsp Salt
2 Tbsp Onion Powder
2 tsp Sage
2 tsp Thyme
2 tsp Poultry Seasoning

In a large bowl, combine all ingredients by hand.

Allow mixture to sit for a couple hours prior to cooking.
This will allow the flavors to really come together and meld.
You can use it at this point to make any recipe you want, but this is what I do.
 Form into 2 oz patties and place onto a baking sheet.
Bake in a preheated 350 degree oven for 20 minutes.
 Remove and allow sausages to cool on the pan.
Once cooled, place pan in the freezer and allow the sausages to freeze. Once frozen, place in a Ziploc bag or container for convenient use. Enjoy!


  1. Any Idea of protein content of these little wonderful nuggets of joy?

    1. Depends on the fat content of the meat used. If it's 90% lean beef, then each 2oz patty will have about 15 grams of protein. Obviously, using pork, poultry or a mix will change the amount of protein.
      Google is your friend! :)

  2. Looks good! Quick question: what %fat beef do you use?

    Pork sausage is often made with 30% fat or more; and the grass-fed beef I've been able to buy is only 10%.

    Just wondering if they turn out OK with a lower percentage fat meat.


  3. I'm not exactly sure the % fat. I buy 1/4 of a grass-fed cow from a local farmer. The local butcher doesn't label that on the cuts, but it is decently fatty, but not a 30% like pork would be. I would guess 15-20%. Probably doesn't help too much, sorry!

  4. Russell, I figured each sausage pattie has about 12g of protein. We are not zone, so I am not exact on my protein measurements. Hope that helps!

  5. What a great idea, I do not trust pork anymore. Some of the bacon, no matter how much your fry it it still does not crisp up. Thanks for this jewell of a recipe. Merry Christmas

  6. What a great, easy recipe! This will save us lots of money because my husband would eat a half-box of the Applegate Farms sausage every day. And I really like knowing exactly what we're eating. I did the seasonings a little different because I don't have poultry seasoning. I used: 3 tsp sea salt, 3 tsp sage, 1.5 tsp black pepper, 2 tsp thyme, 1.5 tsp red pepper flakes, 2 tsp onion powder, 1 tsp garlic powder.

    They are absolutely delicious! Thank you!

    1. So glad you like it! It does save a ton of money for us, too!