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Easy Paleo Gluten Free Recipes - Wellness - Truth

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Breakfast Sausage

JT  33 Comments

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Breakfast Sausage

George Bryant
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 4-6
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins

Ingredients
  

  • 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

Instructions
 

  • 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
  • Enjoy

 ***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***

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Category: Breakfast

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Reader Interactions

Comments

  1. Rob Morris

    September 27, 2016 at 1:54 pm

    Hi George,

    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?

    Rob

    Reply
    • George Bryant

      September 28, 2016 at 9:08 am

      You can omit the bison and just add more of the group beef or pork in its place.

      Reply
  2. Kelly

    January 28, 2014 at 9:31 am

    5 stars
    I made these over the weekend and used more ground turkey breast than anything else. They were terrific! Thanks!

    Reply
    • George Bryant

      January 28, 2014 at 6:45 pm

      You are welcome!! Glad you enjoyed it :)

      Reply
  3. Sue

    October 2, 2013 at 10:17 am

    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.

    Reply
  4. AliceValdez83

    January 13, 2013 at 8:58 am

    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!!!

    Reply
    • George Bryant

      January 13, 2013 at 1:49 pm

      Thank you :)

      Reply
  5. Jennie

    December 14, 2012 at 6:38 pm

    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!

    Reply
    • George Bryant

      December 15, 2012 at 8:14 am

      Jennie

      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.

      Reply
  6. Stephanie

    November 29, 2012 at 7:15 pm

    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.

    Reply
    • George Bryant

      November 29, 2012 at 7:16 pm

      Thats an awesome idea Stephanie. I will start doing that. So glad you enjoyed them

      Reply
  7. Kania

    July 13, 2012 at 6:01 am

    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.

    Thanks!!

    Reply
    • Civilized Caveman

      July 13, 2012 at 6:04 am

      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

      Reply
  8. Kristin

    June 5, 2012 at 7:43 am

    This recipe was delicious! Thank you!

    Reply
    • Civilized Caveman

      June 5, 2012 at 8:21 am

      Your welcome :)

      Reply
  9. Marni

    May 22, 2012 at 4:43 pm

    Yum! Love this recipe!

    Reply
    • Civilized Caveman

      May 22, 2012 at 4:52 pm

      Awesome, I love this one too, I make it often

      Reply
  10. Ana A.

    May 4, 2012 at 4:42 pm

    What’s the difference between the “burnout racer tank” and the “regular racer tank”?

    Reply
    • Civilized Caveman

      May 4, 2012 at 4:54 pm

      The burnout looks textured on the shirt, the regular is just the solid color. I recommend the burnout

      Reply
      • Ana A.

        May 4, 2012 at 5:11 pm

        Thanks!

        Reply
  11. Jennifer Rodda

    May 4, 2012 at 4:18 pm

    These were great. Thanks for sharing!

    Reply
    • Civilized Caveman

      May 4, 2012 at 4:21 pm

      Your welcome

      Reply
  12. Cathleen Wallach Hollister

    April 17, 2012 at 4:57 pm

    Thank you Caveman. I made this today and they are wonderful! Will be great with eggs and avocados for breakfast.

    Reply
    • Civilized Caveman

      April 17, 2012 at 6:04 pm

      Woohoo :)

      Reply
  13. Sgt R.

    April 16, 2012 at 8:11 pm

    First shot at cooking this…delicious but not as pretty as yours.

    Reply
    • Civilized Caveman

      April 16, 2012 at 8:14 pm

      Ah pictures don’t matter, its all about the taste and I am glad to hear you liked it

      Reply

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