- 1 pound grass-fed ground beef
- 1 pound ground pork
- 1 pound ground bison
- 2 teaspoons fresh thyme chopped
- 2 teaspoons fresh sage chopped
- 1 teaspoon fresh rosemary chopped
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 1 teaspoon fresh grated nutmeg
- 1/2 teaspoon cayenne
- You can make these with all your own fresh ground meat like I did. I ground pork shoulder, top sirloin, and bison tenderloin
- Combine all of your ingredients in a large mixing bowl
- Form into 1-2 inch rounds
- You can refrigerate those rounds for up to 1 week to use and/or freeze for up to 3 months
- For eating immediately, heat skillet over medium-low heat
- Saute until brown and cooked through, ~10-15 minutes
- Serve with any other food you can imagine, breakfast, lunch or dinner like I did
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Although we can get Bison over in the UK it can be a little expensive.
Can you suggest an alternative to add or just omit it all together?
You can omit the bison and just add more of the group beef or pork in its place.
I made these over the weekend and used more ground turkey breast than anything else. They were terrific! Thanks!
You are welcome!! Glad you enjoyed it :)
yum! i was in a hurry and just browned the meat in a skillet with the seasonings – LOVE crumbled sausage with eggs, and it freezes well in portions.
since it was the 3rd time I made these for the hubby, I’m planning on making a large batch and freeze them separate with parchment paper ready to use… They are sooo good!!! we added some eggs, bacon and french toast using the banana bread… heaven!!
BTW..Those herbs.. yummi the perfect kick!!!
Thank you :)
So I am working my way through your cookbook and I have a HUGE favor to ask……my family makes those deliciously horrible sausage balls with cheese and bisquik during the holidays and we absolutely love them – so I want to find a way to make them at least a little better and gluten free so my body will be happy along with my taste buds!! I have absolutely loved every single recipe I have made from this site and your cookbook so I thought you’d be the best one to ask on this!! Ill try to post this on a more current board as well, but seemed best fit under this recipe :)
Please help a fellow cavewoman!
Those don’t even sound good to me haha. I would just google around and try and make your own by expirimenting. Use grass-fed cheese or raw cheese and try different things with consistency to replace the bisquick. Maybe almond flour, pecan flour, just ground up nuts etc.
I make large batches of these and freeze them, since I eat them at least twice a week. Love them! Did it first because of sodium in commercial kinds. I use dried herbs (convenience) and only 1 tsp of Pink Himalayan salt to keep the sodium down, but the flavor there.
Thats an awesome idea Stephanie. I will start doing that. So glad you enjoyed them
Love your site and recipes. Was just looking at the Wursthof Gourmet 12-piece knife set. Are those the ones you have? I am looking for a good, but affordable set.
Kania thank you so much, and yes those are the ones I have, I have been using them for about 18 months and am absolutely in love with them, they are amazing knives
This recipe was delicious! Thank you!
Your welcome :)
Yum! Love this recipe!
Awesome, I love this one too, I make it often
What’s the difference between the “burnout racer tank” and the “regular racer tank”?
The burnout looks textured on the shirt, the regular is just the solid color. I recommend the burnout
These were great. Thanks for sharing!
Cathleen Wallach Hollister
Thank you Caveman. I made this today and they are wonderful! Will be great with eggs and avocados for breakfast.
First shot at cooking this…delicious but not as pretty as yours.
Ah pictures don’t matter, its all about the taste and I am glad to hear you liked it