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.
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).
This right here is your new gold standard, 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 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!
How to Make Whole30 Breakfast Sausage
Homemade Whole30 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 on Sunday and freeze for the occasional weekday breakfast indulgence.
- Shred the apple using the larger holes on a box grater. Alternatively, finely dice the apple.
- Chop the fresh sage and portion out the remaining spices.
- Place ground pork, shredded apple, chopped sage, sea salt, cracked black pepper, onion powder, garlic powder and fennel seeds in a large mixing bowl. The fennel seeds are optional, but recommended.
- Add magic ingredient #1: avocado oil mixed into the sausage. This prevents the sausage patties from drying out on the inside. Super yum.
- Add magic ingredient #2: arrowroot powder! 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.
- Use your (clean and dry) hands to mix the ingredients together until well distributed throughout the ground pork.
- Scoop quarter-cup portions of the pork and form into 3″ round patties – this recipe makes about 2 dozen sausage patties total. I do this in one go, but you can form them as you fry if you wish. Time permitting, give the patties a 15 minute chill before frying. Totally optional, but I find that chilling the fats improves the texture just that much more.
- Heat a 12″ skillet (non-stick or cast iron) over a medium flame. 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. Low-ish and slow-ish is best. The pan is properly heated once you can sprinkle a few drops of water into it and they skid then steam.
- Place six patties into the skillet (no need to add additional oil). Cook 4-5 minutes, then flip and cook 4-5 minutes on the other side or until the internal temperature reaches 165°F. Try to nail that temp for best results – undercooked pork is a health hazard, and overcooked sausages will be drier.
- Drain the rendered fat from the pan, then repeat with another 6 patties. Repeat this process until you’ve fried the entire batch.
- Serve immediately ‘natch, then place the leftovers into the fridge in a sealed container for up to five days, or freeze for up to 3 months. See below for freezing instructions.
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.
How to Use this Whole30 Sausage Recipe
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
- For breakfast, with Pesto Scrambled Eggs and Roasted Vegetables
- Crumbed, in our Sausage and Veggie Stuffed Acorn Squash recipe
- Crumbled, in our Sausage and Winter Vegetable Stuffed Mushrooms
Dietary Accommodations
- This sausage recipe is Whole30 compliant, so it’s also naturally gluten free and grain free. But it’s so damn delicious you’ll eat it whether you’re on a round or not.
- With 4g net carbs for three patties, this breakfast sausage also fits into a keto or low carb lifestyle.
My Tips and Tricks for the Best Whole30 Sausage
- Don’t forget the magic ingredients! Avocado oil (or olive oil) mixed into the sausage, and a tablespoon of arrowroot powder to bind it all together.
- 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 necessary.
- 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 5 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.
More Whole30 Breakfast Recipes
- Ground Turkey Hash with Squash and Peppers
- Pesto Veggie Scramble Meal Prep Bowls
- Brussels Sprouts Hash with Bacon and Eggs
- Whole30 Breakfast Recipes to Rock Your Morning!
DID YOU MAKE THESE WHOLE30 BREAKFAST SAUSAGES?!? I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A RATING BELOW 👇
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Whole30 Apple Sage Breakfast Sausage
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Ingredients
- 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
Instructions
- 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.
- 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 for doneness.
- 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.
Notes
- 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 5 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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