All it takes is 5 minutes to make this all-natural paleo breakfast sausage recipe with all of the flavor and none of the additives, preservatives, or sugar!
NOTE: This recipe was one of my first recipes on the blog and was originally published December 2014. I’ve been on a major clean eating plan and I make a double batch of this sausage each week, so my family can have quick, healthy breakfasts for the week. I’ve been enjoying making it lately and wanted to share it with y’all again.
Homemade Paleo Breakfast Sausage Recipe
When you need a Paleo breakfast idea, this sausage fits the bill, and it’s made with all-natural quality ingredients. Lots of herbs and spices with no bad stuff added, like yucky sugar, MSG, and other things with names no one can pronounce. Any type of ground protein (or a mixture of two or three) can be used, like pork, turkey, chicken, or beef, or try a more unusual kind, like venison or bison.
I love switching up the proteins every time I make this recipe for variety. Some weeks, when I want to eat lighter foods, I’ll make it with ground turkey or chicken. I also make it quite often in an extra spicy pork and beef combination too.
This homemade sausage recipe can be made ahead of time! Just shape into patties, place squares of cut wax or parchment paper in-between each patty, then place in a zip-lock freezer proof bag and freeze for later use. Remove the desired amount of sausage patties from the freezer the night before and store in the refrigerator to thaw in time for the morning.
For added convenience, the sausage patties can be cooked first, then stored in the refrigerator for 3-4 days or freeze for up to 3 months.
For all the non-Paleo people, or if you just want a cheat day, place one of these bad boy patties on a Garlic Cheddar Cheese Angel Biscuit topped with over easy or scrambled eggs to make a killer breakfast sandwich. I also like to keep some of this sausage around to use in a make ahead breakfast casserole.
Make a big batch of this paleo breakfast sausage recipe for the week or weekend and enjoy healthy, easy breakfasts at home!
- 1 pound of freshly ground pork, turkey, beef, or chicken
- 1 1/2 teaspoon rubbed dried sage
- 3/4 teaspoon Italian seasoning
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (or more if you like it spicy)
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
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Combine ground meat and all other ingredients in a large bowl. Mix well until seasonings are distributed throughout the meat (using hands is perfectly fine here). Use immediately or cover and place in refrigerator for at least 1 hour to allow the flavors to mingle. At this point, you can leave it covered in the refrigerator, for up to 5 days, until ready to use.
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Can shape into (8) 2-inch patties or leave in bulk form to use in other recipes.
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To cook, place skillet over medium heat (may need to add a little oil if using a lean protein). Once skillet is hot, place sausage in pan and cook until lightly brown and thoroughly cooked, about 10-15 minutes.
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Enjoy and never buy pre-packaged sausage again!
To freeze sausage patties, put a piece of cut wax or parchment paper in-between each patty, then place them in a freezer bag. Can be frozen for up to 3 months.
These pix look so deelish. Great recipe!
Thanks Adam!!
These look good!!
Thanks Katie!
What a beautiful idea, Karrie. This sounds and looks delicious, with all these herbs. I’d like to have some chicken/turkey sausage…probably with maple bacon and egg. What? This healthy breakfast needs some bad stuff for a balance
I’m going to share this recipe with my daughter. She is trying out a semi Paleo diet (cutting out dairy and sugar but allowing herself carbs once in a while). She would love these sausages, Karrie (and so do I)! Pinning for both of us!
This might sound like a huge coincidence, but I’ve spent most of last week thinking about making homemade breakfast sausage. I’m taking this as a sign. hahaha This recipe looks so good. I can’t wait to drag these through some maple syrup.
Looks great Karrie. Even though it is intended for paleo observing people, guess what I would pair it with on the weekend? Weekends are the only time we eat real breakfast, intermittent fasting on most weekdays:) Plain kefir is my jam!!
We LOVE breakfast sausage!! This is so awesome! So much healthier than buying the store-bought kind with all of the additives. I will be trying this soon!!
That’s a very special and very tasty recipe. I’m really very impressed by your idea. Thanks for sharing.
We make our own sausage too! We make it in huge batches and freeze it in smaller portions. I love that you’ve added Italian seasoning. I’ll need to give your version a try!
Let’s talk CRAZY for a second.
I HAVE NEVER MADE MY OWN SAUSAGE BEFORE!!!
I have found companies who have made sausage without the SHITTY fillers (that you mentioned) – THANK GOODNESS and they are amazing. But um, WHY CANT I BE AMAZING?! Wait, I CAN BE amazing and I will by making my own sausage – just like your amazing selfffff!