Breakfast Sausages
Breakfast Sausages
I saw this post on Living Low Carb…One Day at a Time and it inspired me to make some breakfast sausages. I munched on these all day long.
The first time I made these I had some tomato juice and added about 1/4 cup of it to the sausage mixture. BAM!!! It was so good. Unfortunately, I didn’t have any when I made these. I really recommend adding some if you plan on trying these breakfast sausages.
Don’t limit breakfast sausages to only breakfast. Try them as a snack, lunch, dinner etc. They make great sliders that you could top with sauteed onions.
Ingredients
- chopped onions
- garlic (finely chopped)
- cumin
- salt
- cayenne pepper
- allspice
- ground pork
- tomato juice ~ I didn’t add it to this batch of breakfast sausages since I was out of it but I recommend it for an additional kick.
How to make the Sausages
Saute the onions in a frying pan.
Add the sauteed onions, garlic, cumin, salt, cayenne, allspice, (& tomato juice) to the ground pork.
Mix
Form into 10 small patties
Cook in a frying pan until the meat is no longer pink. Flipping at least once.
More Breakfast Recipes
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
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Breakfast Sausages Recipe
Breakfast Sausages
Ingredients
- • ¼ cup of chopped onions
- • 2 cloves of garlic (finely chopped)
- • ¼ tsp cumin
- • ¼ tsp salt
- • ¼ tsp of cayenne pepper
- • ¼ tsp allspice
- • ½ pound of ground pork
- • *1/4 cup of tomato juice ~ I didn't add it to this batch of breakfast sausages since I was out of it but I recommend it for an additional kick.
Instructions
1. Saute the onions in a frying pan
2. Add the sauteed onions,
garlic, cumin, salt, cayenne, allspice, (& tomato juice) to the ground pork.
3. Mix
4. Form into 10 small patties
5. Cook in a frying pan until the meat is no longer pink. Flipping
at least once.
Notes
Makes 10 small sausage patties. Consider adding other vegetables/fruit to the patties: green pepper, red pepper, salsa, pineapple, chopped apples etc.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
