Whole30 Breakfast Sausage

Whole30 Breakfast Sausage

When eating Whole30 it’s important to know your breakfast sausage is compliant because so many are not.  So, never fear, this one is clean and compliant.

BREAKFAST, it’s one of those meals you might just want to skip.  You DO NOT want to roll out of bed any earlier than you have to, but you need to eat three meals a day; the struggle is real, RIGHT?

This feeling can be eased by taking just a bit of time over the weekend or whatever day you have free to meal prep.  Yes, meal prepping takes time, you’re tired and just want to rest on your days off, but, do yourself and your body a favor and set it up for success by meal prepping some of your weekly food items so they’re in the fridge and ready to go when you need to be ON THE GO!

This recipe makes a large batch so you can mix it up and cook the entire batch, pull out of the fridge and warm back up in a skillet in olive oil or dare I say microwave them…, or cook half and freeze half.  When I freeze half I go ahead and mix in the seasonings and form into patties.  Make sure to wrap and store in freezer-proof storage.

The KEY to these being so delicious is the dried (not ground) poultry seasoning, I’ve linked the brand I use here.

Enjoy!

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Whole30 Breakfast Sausage

(1 votes, average: 5.00 out of 5)

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By Brandy Sanchez

Prep Time: 10-minutes – Cooking Time: 15-minutes – Total Time: 45-minutes

Whole30 Breakfast Sausage

Ingredients

• 1 and1/2 lb ground pork (good quality if possible)
• 1/2 lb ground turkey (I use turkey breast but some prefer dark meat)
• 3 tbsp dried poultry seasoning blend (do not use the ground poultry seasoning, you might have to order this from Amazon, I usually cannot find it in the grocery stores outside of the holidays)
• 1 and 1/2 tsp of kosher salt
• 1 tsp black pepper
• 1/2 tsp fennel seeds (some people do not like the taste of fennel because it's like black licorice, I don't use it but I wanted you to do you, if you do use them it might be helpful to crush them first, it's a big bite when you get a whole seed)
• 1/2 crushed red pepper (optional if you're not a fan of spicy)
• 1/2 cayenne pepper (optional if you're not a fan of spicy)
• 2 tbsp olive oil for frying

Instructions

1

In a large mixing bowl mix the pork and turkey with a wooden spoon, BUT, don't overwork the meat or it will be tough

2

Once the meat mixture is just combined add in all of the dry seasonings and combine gently again

3

Form into patties, I prefer my patties to be just smaller than the palm of my hand and maybe 1/2 inch thick

4

Once formed, press a spoon slightly in the middle so they don't puff up when cooking

5

Let the meat come to almost room temp before you fry them so that they cook evenly

6

Heat a cast iron skillet to medium and then turn it to high

7

Add about 2 tbsp of olive oil to the pan, once hot, add your sausages to the pan

8

Flip them once the first side is golden brown but not until then, flip and brown the other side, aside from that don't mess with them

9

Remove them from the pan to drain on a paper towel lined plate or baking sheet

Notes

Love, Olive and Honey