Recipe from Elana’s Pantry – Breakfast Sausage

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Elana’s Pantry was actually one of the first Paleo blogs I recall reading. Elana Amsterdam already has several cookbooks under her belt, and she’s coming out with a new one (Paleo Cooking from Elana’s Pantry, which you can pre-order from Amazon) on June 18th!

And here’s one of the recipes from that cookbook (another one will be coming later this week):

Breakfast Sausage
Makes 8 patties
I’ve modified Alton Brown’s recipe for classic breakfast sausage by increasing the sage and removing the refined sugar. For sausage with a milder flavor, reduce the amount of sage to 1 tablespoon. These sausages are perfect served with the Green Frittata (page 80) and Salsa Verde (page 89).

11/2 pounds organic ground pork or turkey
2 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon honey
11/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil

In a large bowl, combine the ground pork, sage, rosemary, honey, salt, and pepper, using your hands to mix the ingredients thoroughly.

Using a 1/3-cup measuring cup, form the mixture into 8 patties, each about 21/4 inches in diameter.

Heat the olive oil in a large skillet over medium-low heat. Cook the patties, turning them once and gently pressing them down to flatten, for 5 to 8 minutes per side, until golden brown and crispy. Transfer the patties to a paper towel–lined plate and serve.

Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, High-Protein Recipes by Elana Amsterdam (Ten Speed Press, 2013). Photo Credit: Leigh Beisch.



  1. frank says

    louise these recipes look so delicious i want to try them all thank you so much.

  2. Kathleen says

    These were absolutely delicious! This was my first time making sausage ever. It was so easy and they were so much better than the sausage I used to get at the store. They were a little pricey to make due to the pork, but it may have been because I got super lean pork (I’m sure that it’s more expensive). Even with the price of the pork. They came to $6.00/pound which is what we used to pay for gluten free sausage anyway. We will be making these often. Thank you so much!!!