Breakfast Sausage

breakfast-sausageI have had the hardest time trying to find a whole 30 compliant breakfast sausage, so I decided to try making my own (and I promise, it couldn’t have been easier).


  • 1 lb ground pork
  • 1t salt
  • 1t garlic powder
  • 1t dried ground sage
  • 1/2t ground black pepper
  • 1/2t sweet paprika
  • 1/2t smoked paprika
  • 1/2t onion powder
  • extra virgin olive oil for cooking


  • Mix all the ingredients (except the evoo) in a bowl until all of the seasoning is incorporated into the pork
  • Heat a cast iron skillet on low and once hot, add the evoo
  • Form the meat mixture into ~8-9 patties
  • Add the patties to the hot skillet (may need to do this in batches of 4-5)
  • Once heated midway through and browned, flip the patties (approximately 5 min) and brown the other side until done (160F is recommended when using ground pork)
  • Remove the patties from the skillet and place on a paper towel lined dish to absorb some of the oil

Enjoy with some eggs and avocado or refrigerate for up to 3 days.  You can also freeze these if you make a big batch.

Optional variations: 1/2t fennel, 1/4c finely chopped apple, or even a little maple syrup would be tasty (assuming you are not making these during your whole 30).







5 thoughts on “Breakfast Sausage

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