Whether you’re starting Whole30, eating gluten-free, following Paleo, or simply want an easy homemade breakfast sausage, this Whole30 Breakfast Sausage is a great option. It’s simple to scale, makes a large batch for freezing, and quickly becomes a weekday staple.
The meat used in this post was graciously supplied by ButcherBox. Opinions are entirely my own—thank you for supporting the brands that help What The Fork Food Blog.
Whole30 Breakfast Sausage
I recently completed my first Whole30 and learned that planning ahead makes all the difference. When mornings are busy, having prepared food on hand turns a stressful start into an easy one. This sausage is especially convenient because you can make a big batch, refrigerate or freeze what you don’t use, and have a quick protein option every morning.
On rushed weekdays I’d heat a patty, grab a hard-boiled egg (I prep those on Sundays) and some fruit. It made a fast, balanced breakfast I could eat while doing other tasks. On slower weekend mornings I enjoyed the sausage in omelets, with fried eggs, or alongside avocado and salsa—the flavors pair beautifully.
When I received two pounds of ground pork in my April ButcherBox, I used it to make a large batch of these sausages. That box also included grass-fed hanger steaks, a chuck roast, and ground beef, which I used for other Whole30-friendly meals like tacos, meatballs, hamburgers, and pot roast. If you enjoy cooking with high-quality meat, a subscription box like that can simplify meal planning.
This sausage will become a go-to for busy mornings because it’s quick to prepare and stores well. Make a batch, portion it, and you’ll have a delicious, compliant breakfast ready in minutes.
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Whole30 Breakfast Sausage (Paleo)
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Ingredients
- 1 lb. ground pork
- 2 tbsp pure lard melted (bacon fat or another cooking fat also works)
- 1 tsp fennel seeds
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 tsp dried sage
- 3/4 tsp fine sea salt
- 1/4 tsp onion powder
- pinch nutmeg
- Lard for frying
Instructions
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Add the ground pork and 2 tbsp melted lard to a large bowl. Use your hands to mix until combined.
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In a small bowl, combine fennel seeds, garlic powder, black pepper, sage, salt, and onion powder.
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Sprinkle the seasonings over the pork and mix thoroughly. Divide the mixture into eight equal portions and form patties.
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Heat 1–2 tbsp lard in a skillet over medium-high heat. When hot, cook patties (in batches if needed) for 2–4 minutes per side, until cooked through and no longer pink in the center.
Video
Notes
Different ground meats yield different textures. Ground pork tends to stay moist; leaner ground beef can be drier after cooking.
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Nutrition Information
Disclaimers
As an affiliate for some products, the author may earn a small commission from qualifying purchases.
Nutrition facts are estimates and may not be accurate. Consult a professional for specific dietary advice.
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