I think sometimes, bacon just needs a break. Not very often, but sometimes. And that’s when I let this Whole30 approved breakfast sausage step up to the plate. I barely modified the basic recipe in the original Whole30 book to make this tasty, just as good as bacon, breakfast protein. (I always make sure that my ground pork ingredients are only pork and salt. There is no need for anything else and that is the main thing that makes this recipe whole30 compliant.)
These sausage patties freeze well, so the first thing I did was double the recipe. This way you have one mess but enough patties to meal prep with for a while. You can actually take them straight from the freezer and reheat in a skillet in no time.
We also like things a little spicy around here so I had to add a little kick. This of course it totally optional. I know people might get skeptical when they see red pepper flakes on the ingredient list, but I think it adds just enough to taste an undertone of heat. My 6 year old who doesn’t do spicy eats these just fine so I promise you’ll be okay.
Preheat oven to 350. Then saute some finally diced onion in olive oil. I usually use a sweet or white onion but I only had a red onion on hand today. I like to use the food processor for this recipe so the onion is more minced but you can do this by hand if you’d like. Saute the onion over medium heat until soft and translucent, stirring often to make sure it doesn’t burn.
While the onions are cooling, transfer your pork into a large mixing bowl. Add the spices and onions and mix well. Don’t be scared to use your hands here! Once all the spices are incorporated, you can begin making patties. I don’t use a very complicated measuring technique here. I basically grab a bit of meat and use the palm of my hand as a sizing reference. Once you have a palm sized patty, transfer it back to the pan you sauteed the onion in. Do this until your pan is full.
Heat the patties until brown, about 3 minutes each side. Pork is a very fatty protein so you shouldn’t need to add more oil as it will produce it’s own. (I like to use a bacon press to help them be more consistent in thickness.) Once the patties are browned you are going to transfer them to a parchment paper lined baking sheet. Repeat the process until you have browned all of your patties. (About 20) Bake at 350 for about 7 mins until cooked through.
And that’s it! Keep half in the fridge for the week and freeze the rest to pull out when you need it.
Easy, Whole30 Homemade Breakfast Sausage
(slightly adapted from the Whole30 book)
- 2 Lbs. Ground Pork
- 1 Cup Minced Onion (1 small onion)
- 2 TBL Olive Oil
- 2 TSP Dried Sage
- 1 TSP Sea Salt
- 1/2 TSP Black Pepper
- 1/2 TSP Garlic Powder
- 1/4 - 1/2 TSP Red Pepper Flakes or Ground Red Pepper (optional)
- Parchment Paper
Preheat oven to 350. Finely dice or mince 1 small onion to make 1 cup.
Saute the onion in the two tablespoons of olive oil over medium heat until soft and translucent. Be careful not to burn.
Once onions have cooled, add the pork, spices and cooked onion to a medium mixing bowl. Mix with hands until well incorporated.
Form palm sized patties and place them in the same skillet used to cook the onion. Cook on medium/ high heat on each side until browned. About 3 minutes. Repeat until all patties have been browned.
Transfer browned patties to a parchment paper lined baking sheet. Bake until cooked through, about 7 -10 minutes.
Store in airtight container for a week or freeze.
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