How to Make Homemade Breakfast Sausages.
Serves 2 (4 each) · Prep: 10 min · Cook: 10 min
Make It
In a bowl, mix 9 oz (250g) ground meat of choice with ½ tsp sea salt, ¼ tsp black pepper, and your herbs or spices.
Combine well and shape into 8 sausages.
Heat 1 Tbsp coconut oil or avocado oil in a large non-stick pan over medium heat.
Cook the sausages, turning occasionally, until well browned and cooked through.
Serve hot, or refrigerate for a Strategic Snack or the protein in any Balanced Meal.
Notes
Pork is the classic. Ground chicken, turkey, beef or bison all work.
Using chicken or turkey? Add 1 to 2 Tbsp water or milk, since lean meat dries out without it, and cook until fully opaque and firm.
Seasoning ideas: fennel seed and chilli flakes for Italian, cumin and paprika for merguez, or maple and thyme for a sweeter breakfast version.
For the classic combination, see Sage and Basil Pork Sausages.
Make a batch on Sunday and you have protein ready all week.
