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 Sausages
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.
Or, store them in ziplock bags and freeze them for fast, easy and delicious breakfast on those busy mornings.
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 tbsp freshly chopped sage leaves (you can use a teaspoon of 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
1 tbsp. Avocado oil
To begin, preheat the oven to 400°F. Lay the bacon slices on a sheet pan and transfer the pan to the oven. Cook for 15-18 minutes until the bacon is crisp. Remove the bacon from the oven, chop it into small pieces and transfer to a large mixing bowl.
make sure you save your bacon fat for sautéing vegetables.
Now, add the rest of the ingredients (except the avocado oil) to same bowl with the bacon pieces and use a fork or your hands to combine the mixture. Form the mixture into 1-1½ inch round patties, makes about 8-10 patties.
Now, 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 sausages have a nice outer crust and is cooked through. Internal temperature should be 160°F.
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 develop a nice crust and flavor. Overcrowding the pan will along the sausages to release more liquid, in turn steaming them not searing.
Serve them immediately with sweet potatoes, eggs, sautéed vegetables or fresh fruit.
If you aren’t cooking all of them at once, you can freeze the uncooked sausage patties until you’re ready to eat. Just place the uncooked patties on a baking sheet lined with parchment paper. Freeze for about an hour, then stack them in a freezer friendly bag.
When cooking right from the freezer, follow all the same instructions for cooking the sausages but you will want to cook them a little longer. Once the sausages are brown on the outside but you notice they are not cooked through, you can lower the heat and continue to cook until the sausages are cooked through.
Keywords: Breakfast sausage, whole30 breakfast sausages