Traditionally inspired recipe for homemade breakfast sausage using ground turkey or marinated ground pork, spices and no sugar!
My husband came up with the idea to make our own sausage when our favorite sugar-free sausage from a local farm was back-ordered.
With everything commercially available at the store including organic brands containing sugar or MSG, he created 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!
If you don’t have locally made sausage available and have given up on store brands due to the low quality ingredients, give this version a try!
No worries if you don’t eat pork. Simply use ground turkey instead.
These patties are great to make ahead the night before for a quick warm-up in the toaster oven the next morning for a quick and hearty breakfast. They freeze well too.
Be sure to try this pastured meatballs recipe too if making your own pork dishes appeals.
Breakfast Sausage Recipe
Easy, delicious no-sugar breakfast sausage recipe flavored with herbs you probably already have in your spice drawer.
- 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
If using pork, marinate the meat in 1 cup of lemon juice for 1 hour in the refrigerator before preparation. This is in keeping with traditional practice for the healthiest meat. Rinse the pork with filtered water and pat dry with a clean dishtowel after marinating. Skip this step if using ground turkey.
Mix all ingredients together and chill in the refrigerator for at least an hour or so. This allows the flavors to blend.
Form the chilled meat into small patties and cook on the stovetop in a frypan until cooked through.
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.
Refrigerate any leftovers. They will be good to reheat and enjoy for several days.
After reading several reports at Weston A Price about sausage & pork chops making the red blood cells clump together, I soak my pork chops overnight in ACV and when I eat pork chops or pan sausage from my farmer’s pasture raised pork, I add several tablespoons of sauerkraut to the meal to negate the effect of the RBC’s sticking together. I like sauerkraut anyway and an oz of prevention is worth a pound of cure. I also soak his beef liver from his grass finished cows in either lemon juice or buttermilk overnight. I have a recipe from a paleo chef called: Banging Liver I want to try since I no longer use flour to make gravy in my liver recipes.
Yes, you can use ACV too, but soaking the pork in lemon juice is also acceptable and the results taste better in my opinion.
So the marinating of the pork is to kill parasites?
It is a traditional preparation technique that protects against parasites (which are prevalent in pork even if not readily visible) and also to improve digestibility. If you don’t want to marinate, I would suggest using ground turkey for this recipe instead.
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
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?
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.
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!
If the sausage is cured and aged, then you do not need to marinade.