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.
- chopped onions
- garlic (finely chopped)
- cayenne pepper
- 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.
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 loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Breakfast Sausages Recipe
- • 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.
1. Saute the onions in a frying pan
2. Add the sauteed onions,
garlic, cumin, salt, cayenne, allspice, (& tomato juice) to the ground pork.
4. Form into 10 small patties
5. Cook in a frying pan until the meat is no longer pink. Flipping
at least once.
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.