These homemade pork breakfast sausage patties are the best. They are tender, flavourful and healthy. Naturally sweetened and suitable for those on paleo and whole30 diet.
My family loves sausages for breakfast and I love reinventing recipes and making foods from scratch. It’s about time to replace store-bought breakfast sausages, for which I don’t have control over the kinds of ingredients (and additives, yuck!) being used.
I am picky when it comes to recipes. I want it all: healthy, flavourful, perfect texture, nutrient-dense, less allergens. I thoroughly enjoyed the process to come up with my own breakfast sausage patty recipe. So here we go.
Pork Sausage Ingredients
But first, I must confess I tried a few breakfast sausage patty recipes from others. I did not like them. They always turned out too dry and tough.
I love my breakfast sausages tender and moist inside. In order to achieve that, I added eggs and almond flour in the ground pork to create softness.
I also love my breakfast sausage patties slightly sweet. Medjool dates are the perfect addition. They are naturally sweet, help to bind other ingredients together, and supply a good amount of vitamins, minerals and fibre.
The avocado oil is directly added into the sausage mixture to enhance the juicy and tasty interior of the patties. No need to add oil in the cast iron when cooking these patties, as there is enough fat in the sausage.
I tested the recipe at least 8 times and carefully tweaked the ingredients with each batch of the breakfast sausage patties. I am proud of the final results while my husband and kids unanimously approved of them by polishing off many batches of my test creations.
Tips for Making Sausage Patties
- Combine dates, spices, eggs and oil, to make a liquid mixture. A small blender will work better than a large one. I use my magic bullet. But it’s also doable without a blender: it takes some work to mash the dates into two raw eggs with a spoon; when the mixture is homogenous, add the spices, the 3rd egg, and oil.
- Add almond flour into the liquid mixture to thicken, and then add ground pork at the end. You don’t want to over work the ground pork. Gently massage the ground pork into the mixture.
- I use a mason jar lid ring to shape the breakfast sausage patties. Press the meat mixture into the metal ring to make a 1/4″ thick round, then pop the sausage patty out by pushing through the inner circle of the ring.
- No need to add oil in the cast iron skillet. There is enough oil in the sausage patties. Simply drop the patties directly onto the hot cast iron skillet.
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Paleo & Whole30 Breakfast Sausage Patties
Ingredients
- 1 lb. ground pork, naturally raised
- 3 medjool dates, pitted
- 1 1/2 tsp sea salt
- 3/4 tsp ground black pepper
- 1 1/2 tsp dried thyme
- 1 1/2 tsp garlic powder
- 1 tsp ground sage
- 1/4 tsp ground nutmeg
- 3 large eggs
- 2 tbsp avocado oil
- 3/4 cup almond flour
Instructions
- Add 3 pitted dates, salt, pepper, dried thyme, garlic powder, ground sage, ground nutmeg, eggs and avocado oil into a small blender. I use my magic bullet. Turn on the blender until all ingredients are well combined. If you don't have a blender, then mash the dates into two raw eggs with a spoon, when the mixture is homogenous, add the spices, the 3rd egg, and oil, then mix well again.
- Transfer the liquid mixture into a large mixing bowl. Stir in the almond flour to make a thin paste.
- Add ground pork into the mixing bowl, gently massage the ground pork into the paste until well combined. Do not over work the ground pork.
- Heat the cast iron skillet on medium heat.
- Take some of the sausage mixture to make into 2" to 3" diameter rounds, no more than 1/4" thick. I use a mason jar lid ring to shape the breakfast sausage patties. Press the meat mixture into the metal ring to make a patty, then pop the sausage patty out by pushing through the inner circle of the ring. Repeat until all the sausage mixture is used up.
- Drop the sausage patties directly onto the heated cast iron skillet. No need to add oil.
- Cook each side of the sausage patties for 5 to 7 minutes, or until golden brown.
Nutrition
We love prepared horseradish, that being said, this year we have a huge bumper crop of daikon radishes. Boy are they hot and will clean out your sinuses just like wasabi, which we love!
Can daikons be waterbath canned/pickled (like prepared horseradish) for long term storage? Will the heat remain, or hopefully intensify? Also, have you ever dried and ground them to use as a spice?
Thanks so much,
JC