Breakfast Sausage

5.0 from 1 reviews
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  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

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  1. 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?


  2. 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.

  3. 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!!!

  4. 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!

    1. 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.

  5. 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.

  6. 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.


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

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