Make breakfast more amazing with this baked breakfast sausage recipe; it’s low carb, paleo and GAPS friendly. Make in bulk and freeze for a quick breakfast the whole family will love.
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What is breakfast sausage?
Breakfast sausage is an easy way to transform ground pork into a tasty homemade breakfast, with just a few herbs and spices.
You can cook the pork up in patties or links or browned up in crumbles. However, you make it, you’re going to love this sage breakfast sausage.
My favourite way to cook homemade breakfast sausage is in the oven; it’s perfect for cooking in bulk and means no standing at the stove and making a mess.
With this homemade baked sausage recipe, you can skip all the hidden things in store bought sausages and feed your family a nourishing and delicious breakfast on a budget.
Sourcing your pork: pasture-raised vs conventional
Pigs raised on pasture are usual happier and healthier, they yield a better flavour when they make it to your table and, contain higher levels of nutrients than that of commercially raised pork. This can be up to twice the amount of vitamin E and three times the amount of Vitamin D than pigs raised with conventional methods. (source)
This recipe is gluten free, low carb, paleo, and GAPS stage 4; and only uses a few ingredients including ground pork and spices, and only a few minutes time.
We know when life gets busy eating healthy and nourish food on a budget can be a challenge, save time by working smarter not harder with this recipe. Double or triple it and freeze for a quick breakfast or snack down the road. Simply re-heat in the oven or in a pan on low with the lid on turning frequently.
Best ways to serve baked breakfast sausage
We love this sausage alongside a couple of fried or scrambled eggs, sauerkraut or mayonnaise for dipping.
Ingredients
1kg pork mince
2 tsp dried sage
2 tsp dried rosemary
1/2 tsp cinnamon
1/2 tsp ginger
2 tsp salt
How to make Baked Breakfast Sausage
Step 1: Pre-heat oven to 180°C fan-forced or 400°F.
Step 2: In a large bowl combine all the pork and spices. Use a KitchenAid mixer with a paddle attachment, if you have it. Otherwise, any large bowl and your hands will do.
Step 3: Shape mixture into 1/4 cups sized patties and add to a baking tray. Remember the patties will shrink when they cook.
Step 4: Bake for 13-15 minutes or until cooked through.
Serve with your favourite type of eggs, sauerkraut or mayo.
NOTE: You can also cook in a cast iron skillet for a crispier outside.
Storing left over breakfast sausage
Fridge: Store in an airtight container for up to 4 days.
Freezer: Allow to cool completely be for placing in an air tight container or freezer bag with parchment paper between layers. Freezer for up to 3 months, if they don’t get eaten before then!
If you loved this recipe, you’ll LOVE all the others in this category. Check out all my breakfast recipes here!
Learn more about the GAPS diet here.
Baked Breakfast Sausage
Make breakfast more amazing with this baked breakfast sausage recipe; it’s low carb, paleo and GAPS friendly. Make in bulk and freeze for a quick breakfast the whole family will love.
Ingredients
- 1kg pork mince
- 2 tsp dried sage
- 2 tsp dried rosemary
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 2 tsp salt
Instructions
- Pre-heat oven to 180°C fan-forced or 400°F.
- In a large bowl combine all the pork and spices. Use a KitchenAid mixer with a paddle attachment, if you have it. Otherwise, any large bowl and your hands will do.
- Shape mixture into 1/4 cups sized patties and add to a baking tray. Remember the patties will shrink when they cook.
- Bake for 13-15 minutes or until cooked through.
Notes
You can also cook in a cast iron skillet for a crispier outside.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 332Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 104mgSodium: 598mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 29g
GAPS and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.
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