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.
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
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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.
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Mix all ingredients together and chill in the refrigerator for at least an hour or so. This allows the flavors to blend.
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Form the chilled meat into small patties and cook on the stovetop in a frypan until cooked through.
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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.
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Refrigerate any leftovers. They will be good to reheat and enjoy for several days.
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.
Hi Rachel, we have since modified the recipe a bit and are using a bit of sage which adds a very nice touch of additional flavor. Perhaps reduce the thyme and add some sage and this would appeal to your husband a bit better?
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
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.
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.
There seems to be the “assumption” that European breads are someone uncontaminated. That is definately not the case. Monsanto is Everywhere!
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
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?
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.
This sounds great! I recently got some Himalayan pink salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try it out in this recipe. Thanks for sharing!
We are gluten-free in our house, so this is perfect (and looks delicious). I like your grain-free days during the week. Thanks for sharing, Sarah!