Homemade Breakfast Sausage

 Sausage can be a great healthy, filling breakfast option for anyone on Paleo, Whole30, THM, gluten-free, dairy-free, or any other restricted diet. The stuff from the store isn't healthy, and homemade breakfast sausage is so quick and easy to make with my seasoning recipe. You can make it into any shape you want, links, patties, or crumble, and you can use pork or turkey to fit your dietary needs. This is so delicious you won't go back.

Due to a string of health problems, I’ve been on various restricted diets over the last couple of years. Everything from gluten free and dairy free, paleo to low fat, GAPS and SCD and everything in between, depending on the doctor du jour and their whims. I am a human guinea pig. My menu is always being shuffled because what I can eat changes from month to month as they try to resolve my issues, so I’m always looking for alternative breakfast ideas.

We have never been a cereal family (and after reading this post, I was even more glad), but I also lost the option of waffles, pancakes, muffins, toast, potatoes, oatmeal, and any other starch or grain that goes with breakfast. “You should try having some grilled chicken slices or steak and a salad for breakfast.” No. I don’t want to think outside of the breakfast box. I don’t want dinner for breakfast. I want breakfast for breakfast. And occasionally I want breakfast for dinner.

Most paleo breakfast options are eggs, eggs with eggs, or eggs over eggs. Eggs. I do love eggs, but I get tired of them. I need a little variety, and you can only eat so many eggs before you can’t anymore. I need something else. No matter how much they change my diet, homemade breakfast sausage has always been on the menu. When I was on GAPS I needed the high fat version. Now I know that my liver struggles with fat, so I make it with ground turkey instead. 

Store-bought sausage is full of chemicals and sugar, very high in fat, and a no-no for someone like me who is sensitive to things like that. This recipe is gluten-free, dairy-free, perfect for paleo, Whole30, THM, GAPS, SCD, and most food intolerances. I learned to make my own, and it couldn’t be easier. It’s as easy as making tacos! Throw together these seasonings, all which you probably have in your pantry, add it to your ground pork or turkey and cook. In the next few months I will share all the ways I use this for different breakfasts. This freezes great, so you can make a bunch and freeze for different breakfast options. 



2 pounds ground pork (for high fat) or ground turkey (for low fat)

2 tsp salt

1 1/2 tsp freshly ground pepper

1 tsp finely chopped sage leaves (NOT RUBBED SAGE, which will be too strong in flavor)

1 tsp dried thyme

1/2 tsp dried rosemary

1/2 tsp grated nutmeg

1/4 tsp cayenne pepper

1/4 tsp red pepper flakes

The right way to do it: Mix the seasonings in a small bowl and mix with the ground pork or turkey in a bowl. Brown in the skillet until desired consistency (I like mine extra browned).

The way I usually do it: Start browning the meat, mix the seasoning in a bowl and add to the skillet and combine while cooking. If you love that maple flavor, add a little maple syrup at the very end, just before serving. 

If you want sausage patties, after mixing the seasonings with the pork, roll it into a log and slice. If you want links, channel your inner play-doh lover and get rolling.

7 thoughts on “Homemade Breakfast Sausage”

  1. Oooooh this looks so good! I bet it would taste great with eggs and peppers for a breakfast burrito hash, too! I often stay away from sausage because of the crap in them, but now I’ll make it!

    1. Stunning Style

      Thanks Jessica! It is very tasty, and I don’t feel guilty serving it to my kids or eating it myself. Store-bought sausage is usually full of junk. I have lots of ways I serve this, and I’ll be sharing those in the future!

  2. I love the alternative instruction for cooking on the fly…which is how I cook most of the time. I make my own breakfast sausage from grass fed beef, and devised a quick method for shaping. I use a 1-1/2 inch cookie scoop to drop meat into a hot skillet and flatten it with my spatula to get ultra quick patties. The scoop works well for meatballs too…just scoop and drop.
    I’m excited to try your seasoning mix!

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