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:
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!