Breakfast Sausage
I’ve always enjoyed breakfast sausage as an alternative to bacon in the mornings. I’m not gonna lie, I used to eat those breakfast sausage sandwiches when I was in college…a lot. When I first switched over to paleo though, I noticed that so many sausage options contained all kinds of fillers and just garbage that I stopped even looking for a version that was clean. Until recently.
Ingredients
- 2 lb2 lb2 lb Ground Pork
- 1 Tbsp1 Tbsp1 Tbsp Fennel Seed
- 1 Tbsp1 Tbsp1 Tbsp Sage, leaves, chopped, fresh
- 1 sprig1 sprig1 sprig fresh Rosemary, chopped
- 2 tsp2 tsp2 tsp Garlic Powder
- 2 tsp2 tsp2 tsp Sea Salt
- 1 tsp1 tsp1 tsp White Pepper
- 1 tsp1 tsp1 tsp Black Pepper
- 1 tsp1 tsp1 tsp Cayenne Pepper
- Lard, for frying
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large mixing bowl, combine all ingredients and mix well using your hands. To avoid freezing your hands during this step, allow ground pork to come up to room temperature first. Let sausage mixture stand for about 10 minutes.
- Melt lard in a cast iron pan or griddle over medium heat.
- While pan is heating, form sausage mixture into 3 oz palm sized patties.
- Working in batches, fry patties in cast iron pan for 4-5 minutes per side. Remove from pan and pat dry.
- Place any remaining raw sausage mixture in an airtight container in the refrigerator for up to 3 days.
- Enjoy.
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About This Recipe
Show nutritional information
Breakfast Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Shellfish Free Sugar Alcohol Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 282 |
Fat: | 25 g |
Carbohydrates: | 1 g |
Protein: | 13 g |
Cholesterol: | 64 g |
Sodium: | 503 mg |
Fiber: | 1 g |
Sugars: | 0 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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