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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 ✔

Jump to Recipe

Traditionally inspired recipe for homemade breakfast sausage using ground turkey or marinated ground pork, spices and no sugar!

sugar-free homemade sausage sizzling in a pan

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.

homemade sausage patties cooking in a pan
4.6 from 5 votes
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Breakfast Sausage Recipe

Easy, delicious no-sugar breakfast sausage recipe flavored with herbs you probably already have in your spice drawer.

Course Breakfast
Cuisine American
Keyword easy, healthy, marinated, sugar free, traditional
Prep Time 1 hour 5 minutes
Cook Time 5 minutes
Marinating Time 1 hour
Total Time 2 hours 10 minutes
Servings 8
Calories 183 kcal
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. 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.

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

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

  4. 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.

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

Nutrition Facts
Breakfast Sausage Recipe
Amount Per Serving (1 patty)
Calories 183 Calories from Fat 140
% Daily Value*
Fat 15.5g24%
Saturated Fat 7g35%
Polyunsaturated Fat 1g
Monounsaturated Fat 7.5g
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.
patties of sugar-free homemade breakfast sausage on wood cutting board
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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: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, 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 (70)

  1. Michelle

    May 3, 2017 at 12:42 am

    Is there a healthy way/method to consume Lard?

    Reply
    • Sarah

      May 3, 2017 at 7:21 am

      Lard is best used for cooking. This is a healthy and traditional way to use this fat.

  2. Gayle Hardine

    Apr 23, 2017 at 8:38 pm

    Hi,

    Just wanted people to know I made this sausage for breakfast, and hands down my husband and I agreed that this was THE BEST sausage I have ever made. I have played around with different recipes and as stated earlier I only eat pork that has somehow been cured. I didn’t add as much salt, and honestly it could have used more, but I did marinate it over night with 1/4 cup of vinegar added. I hope that’s enough because as stated earlier the recipes on the Weston Price Website used at least 1/3 cup vinegar per pound, but it does get pretty vinegary. However, as I said they were REALLY good, so I’ll try 1/3 cup next time. I’m so glad I checked this out because I’ve never liked the other recipes I used before and that’s the reason I’ve still been looking for one. The vinegar can get overpowering and I think the spices were a really good mix to cover that. Thank you sooo much!!!

    Reply
  3. Gayle Hardine

    Apr 22, 2017 at 7:12 pm

    This comment is addressed to Chris. As long as you do not state what the “nonsense” or the “bad habits” are that we address in this forum, we really can’t clear up any mis-understanding you have of anything discussed here and you have done nothing to clarify any misinformation you think we might have other to call things nonsense and bad habits.

    Reply
  4. Gayle Hardine

    Apr 22, 2017 at 6:57 pm

    The sausage sounds good and I will give it a try. The issue of how to eat pork is something that Weston Price has considered over the years. Sally Fallon even called it the “pork dilemma.” Apparently it has been noted by live cell analysis that eating pork causes unhealthy changes to human blood, although many healthy cultures regularly eat pork. Here is a link to the article. westonaprice.org/health-topics/food-features/pork/

    This was very helpful for me to read, however, I like to create my own recipes. It was difficult for me to grasp from this article the paradigm on how to prepare pork. It seems that it can be salted and aged as in procsiutto, or marinated in vinegar. However some of the recipes contain soy sauce, so I’m wondering if this contributes to the process. It seems that anything from 1/3 cup,1/2 cup, to 3/4 cup of vinegar to a pound of meat is used, at least in these recipes. I’m grateful to Sally Fallon for this article as it gave me something to work with. I did not eat pork, except for bacon, in the past and I do now eat more pork armed with this information. I do think I drove her a little nuts, though, while trying to understand exactly what “cures” the pork and amounts needed. There is probably no real research to give us more guidance on the best procedure for preparing pork, so this is perhaps a best guess scenario. I’m curious as to whether or not you have more information on the issue, but in the mean time, what do you think of adding 1/3 cup of vinegar to the recipe? To be honest, I will add vinegar, I do not eat pork unless it is somehow cured.

    Reply
  5. Janelle Troyer

    Nov 4, 2013 at 3:25 pm

    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
  6. Lori M

    Jan 20, 2013 at 9:45 am

    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
  7. Elizabeth

    Mar 14, 2012 at 12:04 pm

    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
    • Malenksha

      Jul 29, 2012 at 11:11 pm

      Hey Elizabeth, I saw that too. Here’s a link to the article: http://www.westonaprice.org/cardiovascular-disease/how-does-pork-prepared-in-various-ways-affect-the-blood

      Still wondering how to incorporate pastured pork into our diet. We have good sources if we could just get over the hurdle of worrying we’re affecting our blood…

  8. seo

    Jan 31, 2012 at 1:33 pm

    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!

    Reply
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