Breakfast Sausage

Want an awesome TShirt, tank or hoodie, look at the cool people wearing them: PaleOMG, The Food Lovers Primal-Palate, and Mee Eat Paleo rocking it in a video.  And to be honest, I think I was going to rant about something important, but since I already forget I guess it wasn’t.  I hope you love this as much as I did.  I have had a few taste testers offer to pay me to make these for them for the week so I think they are good haha.  Make sure to let me know.

IMG 6989 1024x778 Breakfast Sausage

5.0 from 1 reviews

Prep time
Cook time
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  • 1 lb grass-fed ground beef
  • 1 lb ground pork
  • 1 lb ground bison
  • 2 tsp fresh thyme, chopped
  • 2 tsp fresh sage, chopped
  • 1 tsp fresh rosemary, chopped
  • 2 tsp salt
  • 1.5 tsp black pepper
  • 1 tsp fresh grated nutmeg
  • 1/2 tsp cayenne
  1. You can make these with all your own fresh ground meat like I did. I ground pork shoulder, top sirloin, and bison tenderloin
  2. Combine all of your ingredients in a large mixing bowl
  3. Form into 1-2 inch rounds
  4. You can refrigerate those rounds for up to 1 week to use and/or freeze for up to 3 months
  5. For eating immediately, heat skillet over medium-low heat
  6. Saute until brown and cooked through, ~10-15 minutes
  7. Serve with any other food you can imagine, breakfast, lunch or dinner like I did
  8. 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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  1. AliceValdez83 says:

    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!!!

  2. 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!

    • 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.

  3. 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.

  4. 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.


  5. Kristin says:

    This recipe was delicious! Thank you!

  6. Yum! Love this recipe!

  7. Ana A. says:

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

  8. These were great. Thanks for sharing!

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

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

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