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Healthy Home Economist / Archives / Recipes / Grassfed Recipes / Pork Recipes / Perfectly Delicious Homemade Breakfast Sausage Recipe

Perfectly Delicious Homemade Breakfast Sausage Recipe

by Sarah Pope / Affiliate Links ✔

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  • Homemade Breakfast Sausage
  • Breakfast Sausage Recipe

homemade breakfast sausage slices on a plate

I’ve written in the past how we try to go grain free in our household a day or two each week, usually on the weekend. The practice 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 that time, we realized just how heavy in grains the Western diet truly is and how beneficial regular and frequent digestive breaks from them can be.

Grains are the hardest foods to digest, after all, which is why nearly all gut healing diets exclude them. This includes GAPS, SCD, and Autoimmune Paleo (AIP).

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

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

I am happy to report that this breakfast sausage recipe turned out fantastic!  In fact, the majority vote in the house is that Dad’s homemade sausage is the yummiest they’ve tasted yet!

I don’t think we’ll be going back to store-bought ones, since this recipe is so easy to make, tastes better, and is more budget-friendly.

Homemade Breakfast Sausage

Below is the easy breakfast sausage recipe we use in our home with suggested substitutions that work well. I truly hope you enjoy it courtesy of my husband’s creativity in the kitchen!

Love breakfast sausage? You may wish to try this pastured meatballs recipe too.

homemade breakfast sausage
5 from 1 vote
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Breakfast Sausage Recipe

Easy, delicious breakfast sausage recipe flavored with herbs you probably already have in your spice drawer.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Sarah Pope

Ingredients

  • 1 pound pastured pork or ground turkey
  • 1 large egg preferably pastured, lightly beaten
  • 2 Tbl butter softened
  • 1/4 tsp ground cumin preferably organic
  • 1/4 tsp ground oregano preferably organic
  • 1/4 tsp ground cayenne pepper preferably organic
  • 1/2 tsp dried basil preferably organic
  • 1/2 tsp thyme preferably organic
  • 2 tsp sea salt

Instructions

  1. Mix all ingredients together and chill in the refrigerator for at least an hour or so. This allows the flavors to blend.

  2. Form the chilled meat into small patties and cook on the stovetop in a frypan until cooked through.

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

  4. Refrigerate any leftovers. They will be good to reheat and enjoy for several days.

Recipe Notes

If using ground pork for this recipe, it is best to marinate in 1 cup of apple cider vinegar for 1 hour in the refrigerator first. Dry the marinated meat thoroughly with paper towels or a clean dishtowel before proceeeding.

Ground turkey may be substituted for the ground pastured pork as desired. Ground turkey does not require marinating.

Ghee may be substituted for the butter.

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Category: GAPS Recipes, Low Carb Recipes, Pork Recipes, Savory Breakfast Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her eBooks Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (66)

  1. Kathy Campbell

    Feb 20, 2018 at 6:48 pm

    5 stars
    Hi, Just bought a WHOLE pastured pig raised by another WP member. I need some advice regarding soaking ground pork. I am soaking 1# of ground pork in 1/3 to 1/2 C of ACV in preparation to make your breakfast sausage. The ground pork soaked up almost ALL of the Braggs ACV. I have squeezed it a lot in white paper towels and maybe a half tablespoon of drips has come out. The rest of the 1/2 C of ACV got absorbed. The towels are dampened from squeezing but not dripping wet. Question 1: SHOULD I EXPECT the ground pork to absorb most of the ACV??? Appreciate your thoughts since I have more than 60-70 1# packages of lean ground pork in my freezer. Question 2: Can I soak a roast or chops for a few hours in the fridge in ACV then use the same vinegar to soak 1# of ground pork overnight in the fridge, knowing that the ACV will get absorbed by the ground pork?? I assume parasites are killed by the ACV but remain in the ground pork. I have already soaked both thick, as well as thin pork chops which did absorb some of the ACV and tasted fine. I soaked 2 roasts on 2 different occasions which came out quite sour after each was cooked but still acceptable. I greatly appreciate that you posted this info on soaking pork because prior to reading your article I cooked about 6 meals (un-soaked) and I felt sluggish (not great) after eating these un-soaked meals. I felt fine after eating the soaked pork. Thanks much, Kathy

    Reply
  2. suzanne

    Sep 25, 2017 at 11:21 am

    Hello,
    the part about marinating it is very interesting. Why do we have to do this and do we rinse the ground meat after and dry it?
    Thanks

    Reply
  3. Geri

    Sep 5, 2017 at 2:21 pm

    I make my own sausage also, and did start by marinating in vinegar, but it was so messy. Now I just add all the spices and salt and put in the fridge over night or longer. This seems to take care of the pork side effects. I am very sensitive to the blood effects that un cured pork has on people. This is also the way old traditions cured, by salt and herbs.

    Reply
  4. Elaine Benson

    May 4, 2017 at 11:33 am

    We have purchased pastured pork from a local farmer for years but I have never gone the extra step to soak it in vinegar. Thanks for this information. I have a question about the sausage we purchase from the farmer – it is already mixed up. Do I just soak it in vinegar as I would regular ground pork? Thanks!

    Reply
    • Sarah

      May 4, 2017 at 1:27 pm

      If the sausage is cured and aged, then you do not need to marinade.

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