Perfectly Delicious Breakfast Sausage

by Sarah TheHealthyHomeEconomist May 14, 2011


I’ve written in the past how we go “grain free” in our household a day or two each week, usually on the weekend.  The practice really isn’t necessary as no one is gluten sensitive or has allergies in our home, but my husband and I have been practicing this since last summer when we both came off a few months on GAPS.   During those few months, we realized just how heavy in grains the Western diet truly is and how beneficial it is to take a regular and frequent digestive break from them.

The kids generally dislike this practice as they all really enjoy toast for breakfast.  Lately, though, they’ve warmed to the idea as they’ve been getting homemade breakfast sausage and they really love it!

My husband actually came up with the idea.  Our favorite sausage from a local farm was backordered and we were desperate for a breakfast sausage fix.   So, hubby decided to try his hand at making his own with some excellent quality pastured ground pork and five different spices.

It turned out fantastic!  In fact, the majority vote in the house is that Dad’s breakfast sausage is the yummiest they’ve tasted yet!

Perfectly Delicious Breakfast Sausage

Ingredients

1 pound pastured ground pork (substitute ground turkey if desired)

1 large pastured egg, lightly beaten

2 TBL softened butter or ghee (sources)

1/4 tsp cumin, oregano, and cayenne pepper (sources)

1/2 tsp dried basil and thyme (sources)

2 tsp good quality sea salt (sources)

Instructions

Mix all ingredients including the butter together and chill.   Form into small patties and fry until cooked through.

Time saving tip:  Make a bunch of patties ahead of time to freeze for quick breakfasts on the go!  Separate patties in the storage container using parchment paper.

Sarah, The Healthy Home Economist

 

Comments (56)

  1. The Booze Hound and I are doing a challenge at our gym that requires us to go grain free for 10 weeks. The foods we are supposed to focus on (veg, fruit, meat, nuts, seeds) are supposed to mimic the “Paleo Diet.” Although I do NOT subscribe to fad diets as the norm, I have to say we have both felt GREAT being grain- and sugar-free (except for fruit) for these past 2 weeks. Our normal diet is quite good, and I do love to bake, so we will go back to including dairy (grass-fed) and starches, but I will have a new arsenal of grain-free recipe ideas to pick from now. We have been eating a LOT of bacon lately from our local Earth Fare and it is AMAZING. We are going through so much of it. Kind of embarrassing, really :) But neither of us wants to lose weight, so we’re finding that bacon and (grass-fed) butter and heavy cream are things we need to incorporate regularly to keep the weight up.

    Just wanted to say hello and that we’ll probably adopt a similar 2-day-a-week grain vacation once this challenge is over.
    The Food Hound\’s last post: New Favorite! Smoked Spanish Chicken Salad!

    Reply
    • Sarah, The Healthy Home Economist

      Cool! My husband and I also felt great when we went grain/starch BUT I got incredibly tired after about 4 months on it and went off as I found I needed more carbs for energy. Going grain free was only was helpful short term for me as a kind of digestive rest so to speak. I find it helpful only for short periods of time. I know a number of other folks who have similar issues with going grain free for longer periods.

      Reply
  2. I was interested to learn that there’s “new wheat” and “old wheat” and that here in the U.S. it’s new (modernized, hybridized, high gluten, and something called “deaminated”) while Europe uses the old wheat. Some people with wheat sensitivities here can consume it just fine in Europe. So much for food science and its so-called advancements.

    Thanks for the delicious recipe, Sarah! MMMmmmm, good.

    Reply
    • Sarah, The Healthy Home Economist

      Thanks for sharing that info, Beth. That’s a good reason to use spelt if you live in the US which is a low gluten form of wheat and non-hybridized from what I understand. The bread we use is sprouted/sourdough spelt although I do occasionally use soft organic wheat that I grind fresh for pancakes and such, but spelt is a much better choice.

      Reply
    • Beth, your comment interested me in light of something I read last week (sorry, don’t remember where) about people in biblical times eating apparently large amounts of wheat (or some kind of grain). Why did they not have problems with it? The answer was that the wheat they used was not the same as our wheat; it was much smaller in size, for instance, and had different make-up than ours. Apparently wheat has been modified quite a bit over the years to become what it is today.

      Reply
    • Wow. And yet another US government intervention into our foods that do us little good! Just saw Fat Head yesterday at our monthly WAPF meeting and talk about government intervention! Great movie, a rebuttal to Super Size Me, and all you who know eating fewer grains an sugars should see this one. The sausage patties for breakfast fit right into what I saw yesterday. I’ll be in Europe in August and will try some European breads to see how I react to them as opposed to US, which I eat sparingly and like Sarah, take a break from weekly.

      Reply
  3. Thanks for this recipe, Sarah! I had some ground turkey ready to make some sausage but the recipes I’ve used so far have been disappointing. I decided to try this right away, I didn’t wait for it to chill (the meat was already chilled anyway) but went ahead and cooked up a few patties. Yay, this is truly the best tasting sausage ever, even topping any I’ve ever had before! Must be the egg, I’ve never seen egg mixed into sausage before, but I couldn’t tell it was in there after it was cooked. I used ghee and it gives a wonderful flavor also. Since we stopped eating pork (kashrut) we have really been hungry for some good sausage. I’d love to see more recipes that work well using alternatives to pork. Thanks again for sharing!

    Reply
  4. I’m not a sausage eater, by my sons and DH love the stuff. I’m going to make this (we’ve done something similar in the past) and add just a titch of garlic powder and some dried, minced onion.

    QUESTION: I have been trying to start using spelt flour, Sarah, but don’t know much about how to substitute it (proportion-wise) for the different types of flour I sometimes use. If I use spelt to make sourdough bread, do I substitute, say 1 cup spelt for the 1 cup whole wheat? Sometimes if I’m desperate and all I have on hand is unbleached white flour, do I substitute it cup for cup with that, too? Usually when I use spelt, I end up needing more and it is hard to gauge how much to keep on hand, since I have to buy it in bulk from the health food store (for now). Do you have a previous blog on spelt? If so, I couldn’t find it.

    Also, a question on ghee (sorry to stray): is it true that you should only make ghee with store bought, unsalted butter? Someone recently told me my homemade cultured butter from raw cow milk won’t work to make ghee. I have no clue.

    Reply
    • Sarah, The Healthy Home Economist

      Hi D., I make my ghee with raw or low temp pasteurized grassfed butter from my local farm. It works great. I have a video on this blog on how to do it. I’ve not ever tried to make it with cultured butter, so not sure about that question.

      With regard to spelt flour, I always sub 1:1 for regular wheat flour in my pancake, bread, and pastry recipes and all turns out fine.

      Reply
  5. Sarah, The Healthy Home Economist

    I went grain free ( and starch free) for over 4 months last year and while it worked fine short term, it began to be a real problem for me after about 3 months. I got incredibly TIRED from it .. totally didn’t work after awhile. Great for some long term I’m sure, but not everyone does well grain free for long periods of time. As soon as I reintroduced grains (traditionally prepared of course, my energy went back to normal). I tried reintroducing starches first with no grains and even that didn’t do the trick. There is something about the carbs in grains that gives me energy and I get very tired if I go without them for longer periods of time.

    Reply
    • Have you seen the book “The Metabolic Typing Diet”? It goes into the 3 different typing ‘diets’, and really explains why some people do better on carbs, some on proteins and little to no carbs, and how others need both. It’s a very interesting read and fits in perfectly with a NT lifestyle!

      Reply
  6. We have been aiming for less grains in our diet as well. I found a recipe on All-recipes.com for Zucchini Patties. It has a small amount of flour in it, but there are plenty of substitutes that would be suitable. We just use what ever raw cheese that we have, and these patties have made a wonderful replacement for starches and grains.
    Erica Johnson\’s last post: Woodworker goes for a spin!

    Reply
  7. This comment goes along with the spelt/gluten conversation here. Isn’t kamut similar to spelt in that the gluten is the same as way back when and is easier to digest?

    Reply
    • Sarah, The Healthy Home Economist

      Quality is key Jackie. I don’t eat pork from the store, needless to say. There is a risk of parasites from any meat, but when it comes from a small farm that is focused on quality then you don’t need to worry. You can also freeze it for 14 days then thaw and cook if you are concerned as this eliminates the risk of parasites according to the USDA.

      Reply
  8. Sarah,
    This sausage was amazing! Tell your husband way to go! I was just searching for a new recipe this morning and then I noticed that you posted about it. Thank you! A local farm offered ground pork at half price recently since they had an excess from selling the expensive cuts to restaurants. So I have a freezer full!! What I had made in the past was always dry but this was perfect! I added a bit of maple syrup, too. Yum. Also, I have trouble mixing sausage, so I put the spices, butter, and egg in the food processor, then added the meat. I feel that this evenly distributed the spices. I made a trial batch, and loved it so then I made a ton and froze it in patties.

    Reply
  9. Can you explain why white sea salt is not really sea salt? Then what is it? Thanks!!! Another great recipe I can’t wait to try!

    Reply
    • Sarah, The Healthy Home Economist

      Hi Sara, white sea salt is processed perhaps not as much as white iodized salt but REAL sea salt should have color to it. I have pink, blue, and multicolored sea salts in my pantry.

      A similar example is “raw sugar” which is turbinado sugar .. it is less processed than white sugar but it still has been processed with much of the minerals and molasses removed. To get truly unprocessed cane sugar, you have to buy rapadura or sucanat which are dark brown.

      Reply
      • Hi Sarah! First of all I need to thank you for all your great videos! We are making the transition to healthier foods as well and you have been so helpful considering I’m a visual learner. We live on a Greek island and the salt we get is locally produced but it is white! There are occasional bits of seaweed in it also to testify it’s oceanic origins. Perhaps the color you mention in the salt are trace minerals?

        Reply
  10. Hi Sarah,
    Thank you so much for your website and all the wonderful video’s you make to help people like me eat healthier and be informed. I love your website!
    Wondering if you have any knowledge about gallbladders and how to heal them. I have been on a low fat diet and many supplements that a Holistic Dr put me on to heal my gallbladder. I have had chronic, stabbing back pain in my upper right shoulder blade for 20 years. Unfortionately and relunctantly, just to function, about 9 years ago I decided to take pain meds cuz the pain was so intolerable. Now, my pain is about 50-60% gone but I’m still trying to get rid of the rest. I read lots of books and will try almost anything. I am also doing heavy metal detox, had mercury fillings removed, taking DMSA and cilantro, sometimes chlorella. All these things have helped decrease my pain. Was wondering if there was anything else you know about that could help restore the health of my gallbladder besides doing one of those horrible cleanses–drinking olive oil and lemon juice. Honestly. I don’t think I can do that. I would gag or throw up. I am bad at drinking stuff that tastes aweful. I have had PT, spent thousands of dollars over 20 yrs to find answers, I am desperate, want to get rid of the rest of the pain so I can stop these horrible drugs. Any thoughts you might have on this subject are much appreciated. Thank You!
    from, a faithful reader and subscriber,
    Jean

    Reply
    • Sarah, The Healthy Home Economist
      Sarah, The Healthy Home Economist May 18, 2011 at 8:23 am

      Hi Jean, I am sorry to hear of your struggles with your gall bladder. I have not researched this much and so do not have an in depth knowledge of this particular subject. I would be very very wary of a lowfat diet to heal anything though as the good quality, saturated animal fats are where are the healing nutrition is at! Have you tried using herbal bitters with meals to help digest the fats?

      Reply
    • Coconut oil is great for someone with Gallbladder issues. I read about it in Eat Fat Lose Fat by Sally Fallon. It doesn’t cause the same issues that other fats can, because of the type of fatty acid that Coconut oil is – it doesn’t require Bile for digestion. In Eat Fat Lose Fat they specifically talk about how a low fat diet causes the gallbladder to stop functioning. So, that would be a great thing to research. I’m sure you could read about that on the Weston Price website as well in the health topics section.
      I have a sister in law who mistakenly believes in low fat eating and she had her gallbladder removed last year after years of low fat eating. (she is still overweight too, even after years of exercising regularly and eating low fat). I don’t believe in the low fat myth – that’s for sure. Everyone that I know personally who eats low-fat, is fat, unhealthy and interestingly enough, all the low-fat followers seem to eat a lot of candy and junk food too – duh. Just because candy is low fat or fat free doesn’t mean it’s ok to eat (which you think would be obvious, but apparently not). All low fat foods have been altered in one way, shape or form, so they’re all processed = not healthful. And usually loaded with sugar and/or glucose fructose to replace the loss of flavour after taking the fat out and adding fillers.

      Reply
  11. There seems to be the “assumption” that European breads are someone uncontaminated. That is definately not the case. Monsanto is Everywhere!

    Reply
  12. It’s a shame that people actually believe the nonsense being perpetuated on this forum. Show me some proof other than the overly quoted Weston Price information that you so frequently cite. It seems to me that most supporters on this forum are simply looking for reassurance of their bad habits.

    Reply
    • I fail to see how eating out of a box or a tub is healthier than eating naturally. Seems like YOU want validation for your bad habits.

      Reply
  13. I have made a sausage recipe before with ground beef and it was pretty good! Since we buy our meat from local farmers, we get a lot of beef, so it does work well, in case anyone is wondering. The recipe I used also had fennel seed in it as well which gives it a nice flavor, so I wanted to offer that suggestion. This reminded me to make some again, so thank you! We buy no nitrate bacon and it is indeed pricey, which is why we eat it very rarely. :)

    Nickole @ http://www.savvyteasandherbs.com

    Reply
  14. This is a great recipe, although my husband said too much thyme. I may switch out the dried thyme for fresh and see if that gives a milder flavour. Otherwise, fantastic recipe and so easy to do. I just put blobs into the pan, flattened them out and voila :) Thanks for the great recipe!!! I couldn’t stop eating them!! We finally found a local source for (truly) pastured pork – so I’m stoked about that. Many places say ‘naturally raised’ but then you inquire and they tell you, oh yes, non GMO corn and soy from our fields. Yuck. Nothing natual about that – you always have to specifically ask what food the animals are given.

    Reply
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  18. Greetings! This is my first comment here so I just wanted to give a quick shout out and tell you I genuinely enjoy reading through your articles. Can you suggest any other blogs/websites/forums that deal with the same topics? Appreciate it!

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  19. In a recent WAP (from the fall 2012 mag. I think) article I read about how fresh pork should be marinated otherwise their is risk of blood clotting. Bacon and ham is cured so marinading is not necessary. Do you know anything about marinading fresh pork and how one might be able to fit that into a recipe like this?

    Reply
  20. Sarah, I have been looking for healthy recipe for sausage – and I must say you have named this recipe appropriately, it is delicious. Thank you for sharing.

    Reply
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  23. Oh my goodness!! These are SO good! The only problem is I can’t stop eating them–neither can my children. I made them with turkey and they’re fantastic!

    Reply

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