Homemade breakfast sausage is a treat, but even more so when it’s Whole30 compliant! Studded with bits of apple and fresh sage, then pan-fried for a crispy, caramelized crust, this Whole30 Breakfast Sausage is perfect for Sunday brunch or weekend meal prep (and they freeze exceptionally well!).
OMG you guys, I did it. Homemade breakfast sausage that isn’t dry, doesn’t sacrifice texture, and is 100% Whole30 compliant!!
This right here is a gift from me to you, wrapped up in a homemade Whole30 bow. A crispy, caramelized exterior, moist and tender interior (think diner breakfast sausage – swoon), with just the right balance of spice, and a hit of apple for that wee bit of sweetness you always find in truly good breakfast sausage. It’s a bottom of the ninth, grand slam winner!
I’ve tried a lot of Whole30 sausage recipes in my days and the struggle is really, really real. Aidells Chicken and Apple is the readily available store-bought gold standard on a Whole30. I’ve done it, you’ve done it, your BBF has done it. But man does that price add up!
I’ve tried the homemade route, and there’s been some flavor winners and texture losers, but nothing that really hit the right spot. UNTIL TODAY (or more accurately, last week when I finally nailed this recipe down).
How to Make Whole30 Sausage
Homemade sausage is such a special treat. We almost never indulge in breakfast sausage, Whole30 or not, so when we do it has to be chock full of real food ingredients and it has to taste awesome. This recipe ticks all those boxes. Serve it for weekend brunch with sweet potato hash and a fried egg, or meal prep a batch over the weekend and freeze for the occasional weekday breakfast indulgence.
Make sure you check out the tips section below for my tried-and-true secrets to making the best Whole30 Sausages EVER!
- Combine ground pork, shredded apple, chopped sage, sea salt, cracked black pepper, onion powder, garlic powder and fennel seeds in a large mixing bowl.
- Add magic ingredient #1: avocado oil mixed into the sausage.
- Add magic ingredient #2: arrowroot powder!
- Use your (clean and dry) hands to and mix the ingredients until evenly distributed.
- Form quarter-cup portions of the mixture into 3″ round patties.
- Cook the sausages in a non-stick skillet over medium heat 4-5 minute per side. Check the internal temperature using an instant read thermometer and remove from the skillet once they hit 165°F.
As my three-year old likes to say as he dances in his pants when he gets excited “Oh yeah, uh-huh! Oh yeah, uh-huh!”. You’ll have same reaction once you’ve tucked into a few of these supremely moist, tender, and flavorful Whole30 breakfast sausages. Go ahead, picture it now. Bliss.
Must Know Tips for the BEST Paleo Sausages
- Arrowroot Power! I typically use arrowroot in place of cornstarch as a thickener for sauces, as a coating to enhance the crispy factor (think super crispy baked sweet potato wedges), and on occasion in paleo baked goods. In this recipe I’m using it as a binder, and to help lock in the moisture from the shredded apples. Say goodbye to crumbly, dry Whole30 breakfast sausage for-like-ever.
- Olive or Avocado Oil. Add it directly into the sausage mixture to help prevent the patties from drying out on the inside.
- Add an Apple. One finely grated tart apple adds both that subtle sweetness that all great breakfast sausage is known for, plus a bit of moisture for super tender sausage patties.
- Fresh Sage. Fresh chopped sage bring that wow factor. If you don’t have fresh, substitue two teaspoons dried sage.
- Chill! Time permitting, form all patties then chill in the fridge for 15 minutes. Totally optional, but I find that chilling the fats improves the texture just that much more.
- Cook low and slow. Don’t go too crazy with the heat here – if you cook the sausages over a high flame, the insides will dry out by the time they’ve reached the proper temperature, and the outsides will be overly charred.
- Cook ’em Dry. There’s no need to add oil to the pan when frying; be sure to drain the fat between batches for perfectly seared sausage crusts every time.
- The Right Temperature. Try to nail a temperature of right around 165°F for best results – undercooked pork is a health hazard, and overcooked sausages will be drier.
How to Use Whole30 Sausage
Enjoy this sausage the same way you’d use any store-bought variety!
Want crumbly sausage to fold into an omelette, toss in a frittata, or incorporate into savory dishes? No problem! Simply place half the sausage mixture into a hot skillet and fry as you would store-bought bulk sausage. Break into pieces with a wood spoon as you cook.
- For breakfast, with sweet potato hash, avocado and a fried egg
- Crumbed, in our Sausage and Veggie Stuffed Acorn Squash
- Crumbled, in our Sausage and Winter Vegetable Stuffed Mushrooms
Storing and Freezing
- FRIDGE: store leftovers in the fridge in a sealed container for up to 4 days. I reheat by popping in the microwave for 45 seconds, then pan-frying over medium heat for 30 seconds per side.
- FREEZER: place cooked sausages onto a parchment lined baking sheet, then place into the freezer uncovered until firm – about an hour. Transfer the frozen sausages to a sealed container, then place into the freezer for up to three months. To reheat, defrost in the microwave, then pan sear 30-60 seconds per side.
Are These Sausages Healthy?
“Healthy” is subjective, but apples to apples (heh) these homemade breakfast sausages are certainly healthier than anything you can purchase in the store. The ingredients list is comprised of 100% real, whole foods with hearty-healthy fats like olive or avocado oil. If you’re going to indulge in breakfast sausage on a healthy diet, this is the recipe you want!
These Sausages Are…
- Whole30 and Paleo
- Gluten Free and Grain Free
- Keto and Low Carb (4g net carbs for three patties!)
- Freezer Friendly
- Perfect for Meal Prep!
More Whole30 Breakfast Recipes
- Ground Turkey Hash with Squash and Peppers
- Pesto Veggie Scramble Meal Prep Bowls
- Whole30 Mexican Potato Hash
- Breakfast Salad
- Instant Pot Egg Bites
- Sweet Potato Hash with Bacon and Apples
Did you make these Whole30 Breakfast Sausages? I’d love to know how they turned out! Leave a comment and a rating below.
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
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- 2 lb ground pork
- 2 tbsp avocado oil, or bacon fat or olive oil
- 1 medium apple, finely diced or grated
- 2 tbsp chopped fresh sage
- 1 tbsp arrowroot powder
- 2 tsp sea or kosher salt
- 1 tsp cracked black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp fennel seed, optional
- Combine all ingredients in a large mixing bowl. Mix with a wood spoon or your (clean and dry) hands until all seasonings are thoroughly incorporated throughout the ground pork.
- Scoop ¼ cup portions of the pork mixture and form into two dozen 3” round patties.
- Optional. Place the patties onto a parchment lined baking sheet and chill for 15 minutes.
- Heat a 12" skillet (non-stick or cast ion) over medium heat. The pan is hot enough when a few water droplets skid across the surface then immediately evaporate. Add six patties to to the pan and cook for 4-5 minutes, until well browned and a caramelized crust has formed. Flip, then cook on the other side 4-5 minutes further until well browned and the internal temperature reaches 165°F. Use an instant read thermometer to check the temperature..
- Remove sausage from skillet. Pour out rendered fat, wipe out the crispy bits, then reheat the skillet. Repeat with the remaining patties (4 batches total).
- Serve immediately and store leftovers in a lidded container in the fridge for up to 5 days. See notes for reheating, as well as freezer instructions.
- If time permits, form the sausage patties, place onto a parchment lined baking sheet, then transfer to the fridge and chill for 15 minutes before frying to firm up the fats for an even better final texture.
- Fresh sage is best, but substitute with two teaspoons dried sage if needed.
- Drain or wipe out the rendered fat between batches for perfectly seared sausage crusts every time.
- Store leftovers in the fridge in a sealed container for up to 4 days. I reheat by popping in the microwave for 45 seconds, then pan-frying over medium heat for 30 seconds per side.
- Store leftovers in the freezer. Place cooked sausages onto a parchment lined baking sheet, then place into the freezer uncovered until firm – about an hour. Transfer the frozen sausages to a sealed container, then place into the freezer for up to three months. To reheat, defrost in the microwave, then pan sear 1 minute per side.
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