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. A shredded apple add just a hit of sweetness, while arrowroot powder acts as a binder for the perfect texture. Freeze half for later use or meal prep!
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.