If you've never made a sage sausage recipe before, pull up your chair and let's get to it.
This sausage is delicious not only for breakfast, but with appetizers too. It 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 sausage recipe.
This sage breakfast sausage recipe is KETO, LOW CARB, GLUTEN-FREE, PALEO, PRIMAL AND WHEAT BELLY FRIENDLY.
Why doesthe sausage that is being sold at the grocery store haveso 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 store bought sausage if you have just a little time. I have a hard time finding sausage without added sugars or hidden gluten, so I've opted to make my own and share the recipe with you.
Easy tip for this Sage Sausage Recipe:
Most flavored breakfast sausages you can buy in the grocery store (maple sausage, sage sausage, black pepper sausage, cayenne pepper sausage) are packed full of ingredients that might be a little confusing to understand. Additives and preservatives are everywhere it seems.
This is where pre-ground pork saves the day. Most grocery stores sell ground pork that is simply pork and pork fat. Nothing else. This is what we need for this recipe.
It's important to note that pre-ground pork 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 this sage sausage recipe, that's for sure.
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SAGE SAUSAGE PATTIES:
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. The prep and cleanup it is just too much effort.
So let's talk about making sage sausage patties. There are a couple different ways to make patties:
- You can make them by hand by scooping up some of the pork mixture and flattening them out.
- 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... and most likely burn before being cooked.
TIP FOR COOKING THIS SAGE SAUSAGE RECIPE:
Sage is a powerful herb. Keep this in mind when you are putting together the sage sausage mixture.
Adding too much sage might overpower the entire mixture and there is no going back after it has already been mixed up!
Here's my suggestion: add less sage to the sausage mixture, then make a tiny sausage patty (as shown below) and cook it off to taste.
Once you've given it a taste test, you can adjust the seasonings. This includes 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!
The Basics for this Sage Sausage Recipe:
Follow along on a quick culinary journey with me to make some sage breakfast sausage patties. They are easy and taste amazing!
My thoughts on this Sage Sausage Recipe
When I went Gluten Free on January 1, 2014 my whole world was turned upside down... and again in 2017 when I moved into the low carb lifestyle. I've been obsessed with reading labels, finding hidden gluten and sugars everywhere!
To me, it is just crazy where you will find gluten and added sugar... but the last place it should be is in sausage. There are no two ways about it.
If you love breakfast sausage and want to be sure you're staying within the gluten free or low carb lifestyle guidelines, then give this recipe a try. You will like it.
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 mysweet fennel sausage recipe. It is just so damn good. Then let meknow which you made and how it turned out. Thanks!
Favorite Breakfast Recipes:
Crispy Keto Waffles Recipe: Dive into a delightful morning with these irresistibly crispy Keto waffles, perfect for a guilt-free, low-carb indulgence.
Spicy Chorizo Egg Skillet: Kick start your day with a burst of flavor from this Spicy Chorizo Egg Skillet, marrying the heat of chorizo with the comforting embrace of eggs.
Homemade Mexican Chorizo Recipe: Unleash the authentic flavors of Mexico in your breakfast with this homemade Mexican Chorizo recipe, a spicy, savory twist to your morning routine.
Broccoli Cheddar Frittata: Revel in the wholesome goodness of this Broccoli Cheddar Frittata, a perfect low-carb blend of tender broccoli and melted cheddar.
Homemade Hash Browns (not low carb): Indulge in the classic comfort of Homemade Hash Browns, a crispy, golden delight that's worth the carb splurge.
Homemade Bacon Bits: Elevate your breakfast experience with these crunchy, savory Homemade Bacon Bits, adding a delightful low-carb crunch to any morning dish.
Yield: 8 servings
Simple Sage Sausage Recipe
Delight your taste buds with this homemade Sage Sausage Recipe, a perfect blend of savory and aromatic flavors. Crafted with fresh sage, thyme, and a hint of red pepper flakes, this recipe elevates ground pork into a delicious breakfast option or appetizer!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
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!
Notes
- Quality of Pork: Opt for high-quality, fresh ground pork. Choose pork with a good balance of lean meat and fat if possible for the best flavor and juiciness.
- Fresh Herbs Over Dried: Fresh sage and thyme are key for maximum flavor. If you need to substitute with dried herbs, use them in a 1:3 ratio, as dried herbs are more potent than fresh.
- Finely Chop Herbs: Dice your sage and thyme as fine as possible. This ensures even distribution of the herbs throughout the sausage, giving every bite a full, aromatic taste.
- Balancing Spices: Red pepper flakes add a nice heat. Adjust the amount to suit your spice preference. Start with a bit less if you're sensitive to spice, as adding more later is easier.
- Salt to Taste: While the recipe calls for 1 tablespoon of kosher salt, it’s a good idea to start with a little less and adjust to taste. Remember, you can always add more salt, but you can't take it out.
- Mixing Ingredients: Gently mix the herbs, spices, and garlic into the ground pork. Avoid over-mixing, as it can make the sausage tough.
- Cooking Test: Before shaping and cooking the entire batch, cook a small patty of the mixture. This test patty will help you adjust the seasoning if needed.
- Storage and Resting: Let the mixed sausage meat rest in the refrigerator for a few hours or overnight if you have the time. This allows the flavors to meld together nicely. You can also store the raw sausage mixture it in the freezer for future use.
- Cooking to Perfection: Cook the sausage over medium heat. This ensures that it cooks through evenly without burning the exterior.
Nutrition Information
Yield
8
Amount Per ServingCalories 304
Did you make this recipe?
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This website provides approximate nutrition data and information for convenience and as a courtesy only.
PLEASE NOTE: The nutritional data is provided by NutriFox and may not be 100% accurate.
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