Homemade sausages made simply, from the perfect blend of herbs, spices, and ground pork. Serve this protein-rich, surprisingly quick and easy naturally gluten free breakfast, and keep going all morning long!
Please welcome Erin from Texanerin Baking back to the blog.
As much as I’d love to eat syrup-drenched French toast, cinnamon buns and other sugary breakfast treats every day for breakfast, I just can’t. I always end up in a carb coma. Once I started making these Paleo sausages, they quickly became my go-to protein-rich breakfast item of choice! Two of these sausages and these overnight oats would be a great make-ahead breakfast.
These sausages are really so quick and easy to put together, which is always a huge plus in my book, especially when it comes to breakfast dishes. Another thing I love about them is that you can control exactly what goes in them and leave out all the additives that you typically find in store-bought sausages.
If two pounds of breakfast sausage is too much for you to eat within a few days, you can freeze them and reheat in the microwave. I actually prefer to freeze the uncooked patties, defrost them overnight in the refrigerator, and then cook them fresh before eating. I love having fresh breakfast sausage all prepared and ready to cook! It saves so much time.
Looking at the recipe, you may think it looks like a lot of seasoning for two pounds of meat, but we found it to be just the right amount. I’ve tried it with less and they weren’t flavorful enough. I originally tried these sausages with smoked paprika but much preferred them with the hot paprika. They’re spicy, but not overly so. If you want them with more of a kick, you can up the paprika to 2 teaspoons or add some red pepper flakes.
They’re also great with a 50/50 mix of ground pork and ground beef. I haven’t tried them with ground chicken so if anyone experiments and tries that out, let us know in the comments how it goes!
Thanks, Erin! I think these sausages would also be amazing served with this Tri-Colored Pepper Frittata from Sandi at Fearless Dining. To keep it dairy free, try Daiya shredded cheddar-style dairy free cheese and coconut milk in place of heavy cream.
4 teaspoons garlic powder
4 teaspoons ground fennel
4 teaspoons ground sage
2 teaspoons freshly ground black pepper
1 1/2 teaspoons hot paprika
1 1/2 teaspoons kosher salt
2 pounds (32 ounces) ground pork (or try 1 pound ground pork/1 pound ground beef)
In a large mixing bowl, place all of the ingredients except for the ground meat (all of the spices), and whisk together until well-combined. Add the pork to the mixture and combine everything together with wet hands, taking care not to overwork the meat or it will be tough. Divide the mixture into 18 pieces, each about 2 ounces, and form each into a patty about 2-inches in diameter.
Place a heavy-bottom, dry skillet over medium-high heat. Place as many sausage patties as will fit without crowding or overlapping at all in the hot skillet and sauté until browned on the bottom (4 to 5 minutes). Using a spatula, flip each of the sausages over and continue to cook, undisturbed, until cooked all the way through (about another 4 minutes). Remove the cooked sausages from the skillet, and repeat with the remaining ones.
By Erin Dooner. Erin is the blogger behind Texanerin Baking, which focuses on making healthier desserts that taste just as delicious and decadent as their unhealthy counterparts. She occasionally shares some of her favorite gluten free recipes here on GFOAS.