If you've never had sage breakfast sausage before, pull up your chair and take a look at this recipe. This sausage is delicious not only for breakfast, but with appetizers and it would be great crumbled over a bowl of grits with some shrimp. This is a versatile recipe that can be made into patties, links or cooked in bulk and crumbled. However you make it, you're going to love this sage breakfast sausage.
THIS SAGE BREAKFAST SAUSAGE RECIPE IS: PALEO, PRIMAL, GLUTEN FREE, LOW CARB AND WHEAT BELLY FRIENDLY.
SAGE BREAKFAST SAUSAGE: SO GOOD. SO SIMPLE.
Why does the sausage that is being sold at the grocery store have so many weird ingredients in them? Dextrose, MSG and a lot of these prefab sausage mixes have Wheat Gluten as an additive as well... Disappointing at best. Don't get me wrong, there are some sausage mixes at some grocery stores that have ground pork and spices, but they are not only hard to find but a lot more expensive.
Sausage is just so easy to make. There is no reason to buy sausage at the store. Most grocery stores sell ground pork and it already has the appropriate mixture of lean protein to fat. The ratio of protein to fat is important. Too much fat and the mixture will be way too greasy. Too little fat and you will end up with "pork crumble" in the pan. Buying pre-mixed ground pork is the easiest way to make some sage breakfast sausage, that's for sure.
For this recipe, I've opted not to pull out the sausage stuffer and just make patties. The sausage stuffer is fun, but it is super messy and unless I'm making 20-30 lbs of sausage it is just too much effort. So let's talk about making patties. There are a couple different ways to make patties: first, you can make them by hand by scooping up some of the pork mixture and flattening them out. Or, you can spread the pork mixture out on a baking sheet lined with parchment or wax paper. Then take a ring mould or round cookie cutter and cut out the patties. Remember not to make them too thick or they will take forever to cook through.
QUICK COOKING TIP: Sage is a powerful herb. Keep this in mind when you are putting together the sage breakfast sausage mixture. Going over on the sage might overpower the entire mixture and there is no going back after it has already been mixed up! My suggestion is to go a little light, make a tiny sausage patty (as shown below) and cook it off to taste. Then adjust the seasonings- including the fresh herbs, salt and pepper. After you have adjusted, go ahead and cook off another little patty. Not only is it fun to make, it is fun to eat!
Let's take a look at the recipe for sage breakfast sausage:
Sage Breakfast Sausage Recipe
Sage Breakfast Sausage is delightful in the morning, but can be versatile for many different meals. Pair it with squash or pumpkin for a fantastic experience!
Ingredients
- 2 LBS Ground Pork
- 1 tablespoon Fresh Sage, diced fine
- 1 tablespoon Fresh Thyme, chopped (stems removed)
- ½ teaspoon Red Pepper Flakes
- 4 Cloves Roasted Garlic
- 1 tablespoon Kosher Salt
- ½ teaspoon Ground Pepper
Instructions
- In a large bowl, mix all the ingredients together. My suggestion is to use your hands and really get it mixed well.
- Form the sage breakfast sausage patties: either form by hand or spread the mixture over a baking sheet lined with wax paper and cut out the patties with a ring mould or round cookie cutter.
- Heat about a tablespoon or so of Olive Oil in a skillet that has a tight fitting lid over medium high heat.
- When the oil is shimmering, add the sausage patties. Don't overcrowd the pan and cover immediately.
- After 3-4 minutes (depending on the thickness of the patty), flip the sausage in the pan using tongs, reduce the heat to medium and cover.
- Cook another 3-4 minutes or until they are cooked through.
- Remove from the pan to a plate lined with paper towels.
- Serve hot with your favorite breakfast!
Nutrition Information
Yield
8Amount Per Serving Calories 304
PLEASE NOTE: The nutritional data is provided by NutriFox and may not be 100% accurate.
Final Thoughts: Sage Breakfast Sausage
When I went Gluten Free on January 1, 2014 my whole world was turned upside down. At the time I was an obsessed label reader at the grocery store. It is just crazy where you will find gluten... and the last place it should be is in sausage. There are no two ways about it. Give this recipe a try. You will like it.
The sage breakfast sausage goes great with eggs, whether scrambled, fried or soft boiled. Last week I used it in an appetizer as the base for an amuse bouche that was just outstanding. The sage sausage was topped with a roasted butternut squash mash and a fried sage leaf. Simple, elegant and delicious.
Next time you head to the grocery, grab some ground pork and give this recipe a try. If you're not so into the sage and want to give another sausage recipe a try, take a look at my sweet fennel sausage recipe. It is just so damn good. Then let me know which you made and how it turned out. Thanks!
[…] more of an amuse bouche than a true appetizer, but boy did it taste good. I made a big batch of sage sausage mix and just formed mini patties out of it. The roasted butternut squash puree was stiff enough that […]
[…] a very nice email from Wendy who had just started to follow the blog. She was reading the Sage Breakfast Sausage recipe I had created earlier in the week and she reached out to me with a request for a recipe. […]
[…] and thank you to one of our readers, Wendy. A couple weeks ago she was reviewing the recipe for homemade sage sausage and asked if I would make her a recipe for sweet fennel sausage. It seemed like a great idea, so […]
I used to buy Jimmy Dean Sage Sausage. I say used to because I'll never buy it again now that I have tasted just how good sage sausage should be! Great recipe and really good instructions too. So easy.
Hey Rebecca:
Thank you for trying this delicious breakfast and for sharing your thoughts about it.
Have a fantastic day!
Scott
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[…] some scrambled eggs with spicy broccoli. Or if I had some more time I would whip up some some sage breakfast sausage and some crispy […]
working on getting back into the low carb way of eating but started making my own breakfast sausage. we can usually find pork butts on sale for about $.99lb. I use them for all sorts of things. pulled pork, tamales, and recently for breakfast sausage.
While the pork butts are low carb - I added some of my freshly boiled down maple syrup from this year's sap haul - to a small batch (not keto friendly). really good but the sausage itself needs a bit more spice. going to give your recipe a try.
I typically grow and harvest my own herbs, but this year didn't have any fresh, so used dried. I think fresh has a better and different flavor from the store bought stuff
thanks for sharing
Made 1/2 recipe; added one beaten egg & some fennel. Delicious! I don't need to lose weight & am not on a low carb diet, but I get kidney stones & the added salt, preservatives & other additives in store-bought sausage are not healthy for a stone former (or anyone else). Thank you for the recipe.