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!
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Why this recipe works
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
Step 1: Add the pork, black pepper, dried rosemary, salt, paprika and ground mustard 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).
Step 2: Divide the mixture into 4 even sections, then divide those sections in half. You now have 8 roughly equal portions.
Step 3: 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.
Step 4: Heat your chosen cooking fat in the skillet over medium-high heat.
Step 5: 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.
Frequently Asked Questions (FAQ)
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.
They 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.
Yep! Each patty has .4 grams of carbs and .2 grams of fiber, resulting in .2 grams net carbs per patty. Plus they’re a good source of fat and protein, so these are perfect for a keto diet.
Other recipes you might like
- 3 Easy Paleo Meatballs: Breakfast, Bratwurst and Bloody Mary (Whole30)
- Paleo Waffles
- Paleo Pancakes
- Italian Egg Bake (Paleo, Whole30)
Paleo Breakfast Sausage Patties (Whole30)
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
- 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.
jennifer says
SO much better than store-bought and I loved how I could tweak the herbs to my liking!
Paleo Gluten Free Guy says
Thanks! Yeah, you can customize them so many ways.
nancy says
this makes a really delicious breakfast without feeling all bloated! Really awesome weekend feast
Paleo Gluten Free Guy says
Thanks 🙂
Stacey says
I love how simple it is to make homemade sausage patties since the store-bought ones are getting so pricey! Being able to make these in advance & freeze them is a plus!
Paleo Gluten Free Guy says
Good point! Definitely more affordable.
Janessa says
Yum, the seasoning in these paleo breakfast sausages is absolutely perfect! I’m planning to make a double batch to have on hand in the freezer.
Paleo Gluten Free Guy says
Great idea!