Paleo Breakfast Sausage Patties (Whole30)

These Paleo Breakfast Sausage Patties are a fast, easy and healthy way to start your day.

Juicy ground pork sausage is flavored with black pepper, rosemary and more for savory patties packed with protein.

Plus they’re gluten-free, dairy-free, keto and Whole30 friendly!

healthy sausage patties piled onto a white plate on a white wooden table

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Paleo Breakfast Sausage Patties

A plate of eggs and breakfast sausage is one of my favorite ways to start the day.

But some store-bought breakfast sausages have sugar, additives and more.

So that’s why I love to make these Paleo Breakfast Sausage Patties: they’re fast and easy to make, the seasoning is exactly the way I like and there’s no unnecessary ingredients.

I particularly like pork breakfast sausage because it has just enough fat to stay juicy as it cooks.

Lots of black pepper gives it a spicy edge, earthy rosemary balances it out and other spices help with the overall savory flavor.

And this is an easy recipe that almost anyone can make.

Serve this up at breakfast – or any meal! – or freeze for later (instructions below).

 

What you need for Paleo Breakfast Sausage Patties

Ingredients:

  • 1 pound ground pork
  • 1 teaspoon black pepper
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh)
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon paprika or smoked paprika
  • 1/2 teaspoon ground mustard
  • 2 tablespoons avocado oil, ghee, bacon fat or other cooking fat

Equipment:

  • a medium mixing bowl
  • measuring spoons
  • a plate
  • a large 12″ skillet, such as cast iron
  • a spatula (the kind for stirring, not flipping; this is for mixing the ingredients if you don’t want to use your hands)
  • a spatula (the kind for flipping, not stirring)

 

How to make Paleo Breakfast Sausage Patties

Add all the ingredients to a medium mixing bowl.

I like to use my hands to mix everything together but you can also use a spatula (I wouldn’t recommend a wooden spoon – they are porous and I always worry about them absorbing bacteria from the raw meat).

Divide the mixture into 4 even sections, then divide those sections in half. You now have 8 roughly equal portions.

Roll a portion into a ball, then flatten into a patty with your hand (approx. 1/2″ thick). Set on a plate and proceed with the rest of the patties.

Heat your chosen cooking fat in the skillet over medium-high heat.

Add the patties and cook until browned and cooked through, about 3-4 minutes per side.

You might have to cook the patties in batches if they don’t all fit in the skillet.

keto breakfast sausage on a white plate with scrambled eggs and piled onto a white plate

Make ahead and storage

These homemade Paleo breakfast sausage patties can be kept in the fridge for up to 5 days.

They can also be frozen: place the cooked patties on a parchment-lined baking sheet and freeze until frozen through, about 2-3 hours.

Then transfer the frozen patties to an airtight container or baggie.

The patties can be frozen for up to 3 months.

Thaw overnight in the fridge.

To reheat, place in on a baking sheet in a 300° oven until warmed through, about 15-20 minutes.

 

Substitutions and variations

  • You can use ground turkey (preferably dark meat) or lean ground beef instead of pork
  • You can use sage instead of rosemary
  • You can add other spices, such as cumin, coriander, garlic, ginger, etc.
  • The black pepper does add a kick, but if you want the patties even spicier you can add ground cayenne or red pepper flakes.

 

Are these Paleo breakfast sausage patties keto?

Yep! Each patty has .4 grams of carbs and .2 grams of fiber, resulting in .2 grams net carbs per patty. So these are perfect for a keto diet.

 

Other recipes you might like

  1. 3 Easy Paleo Meatballs: Breakfast, Bratwurst and Bloody Mary (Whole30)
  2. Paleo Waffles
  3. Paleo Pancakes
  4. Italian Egg Bake (Paleo, Whole30)
healthy sausage patties piled onto a white plate on a white wooden table
Print Recipe
5 from 4 votes

Paleo Breakfast Sausage Patties (Whole30)

These Paleo Breakfast Sausage Patties are an easy, fast breakfast protein! Juicy ground pork is flavored with black pepper, rosemary and other seasonings so they're packed with flavor but not sugar, preservatives or other unwanted ingredients. And they're gluten-free, dairy-free, keto and Whole30 friendly.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast patties, breakfast sausage, keto, keto breakfast, keto sausage, paleo breakfast, paleo sausage, sausage patties, whole30 breakfast, whole30 sausage
Servings: 8 patties
Author: Don Baiocchi

Ingredients

  • 1 pound ground pork
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • ¾ teaspoon fine sea salt
  • ¾ teaspoon ground mustard
  • ¼ teaspoon paprika or smoked paprika
  • 2 tablespoons avocado oil, ghee, bacon fat or other cooking fat

Instructions

  • Add the pork, pepper, rosemary, salt, ground mustard and paprika to a medium mixing bowl. I like to use my hands to mix everything together but you can also use a spatula (I wouldn't recommend a wooden spoon - they are porous and I always worry about them absorbing bacteria from the raw meat).
  • Divide the mixture into 4 even sections, then divide those sections in half. You now have 8 roughly equal portions.
  • Roll one of the portions into a ball, then flatten into a patty with your hand (approx. ½" thick). Set on a plate and proceed with the rest of the patties.
  • Heat your chosen cooking fat in the skillet over medium-high heat.
  • Add the patties and cook until browned and cooked through, about 3-4 minutes per side. You might have to cook the patties in batches if they don't all fit in the skillet.

Notes

Are these keto?
Yep! Each patty has .4 grams of carbs and .2 grams of fiber, resulting in .2 grams net carbs per patty. So these are perfect for a keto diet.
 
Make ahead and storage
These homemade Paleo breakfast sausage patties can be kept in the fridge for up to 5 days.
They can also be frozen: place the cooked patties on a parchment-lined baking sheet and freeze until frozen through, about 2-3 hours.
Then transfer the frozen patties to an airtight container or baggie.
The patties can be frozen for up to 3 months.
Thaw overnight in the fridge.
To reheat, place in on a baking sheet in a 300° oven until warmed through, about 15-20 minutes.
Substitutions and variations
  • You can use ground turkey (preferably dark meat) or lean ground beef instead of pork
  • You can use sage instead of rosemary
  • You can add other spices, such as cumin, coriander, garlic, ginger, etc.
  • The black pepper does add a kick, but if you want the patties even spicier you can add ground cayenne or red pepper flakes.

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