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.
Is there a healthy way/method to consume Lard?
Lard is best used for cooking. This is a healthy and traditional way to use this fat.
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!!!
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.
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.
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!
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.
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?
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…
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!