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):
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.