Healthy Breakfast Sausage (Paleo + Whole30)
Simple Homemade Whole30 Breakfast Sausage - perfect for Sunday brunch or your weekly meal-prep!
Ingredients
- 1 tablespoon whole fennel seeds
- 1 pound ground pork
- 2 teaspoons dried oregano leaves
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
Instructions
- Toast Fennel: Place 1 tablespoon whole fennel seeds in a small skillet and gently cook on medium heat for approximately 3-5 minutes, stirring fairly constantly.
- Combine: In a medium-sized mixing bowl, add 1 pound ground pork, 2 teaspoons dried oregano leaves, 2 teaspoons garlic powder, 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon paprika, and ½ teaspoon ground black pepper. Mix to combine.
- Make Patties: Make a large meatball in your hands (about 2 tablespoons) and then gently flatten and round out to make a small patty.
- Cook: Place in a large skillet on medium-high heat. Cook approximately 2-3 minutes per side, or until fully cooked. Lightly season both sides with salt and pepper while cooking.
- Serve: Enjoy immediately!
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Freezing: place cooled sausage patties on a baking sheet, cover, and place in the freezer. Once they are frozen, you can transfer them to a freezer-safe bag or container to store.
Nutrition
Calories: 210kcal | Carbohydrates: 2g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 432mg | Potassium: 267mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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