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–+ servings
Ebonie Garnica

Homemade Pork Breakfast Sausage For Full GAPS

Full GAPS pork breakfast sausage with sage, parsley, fennel and pure spices. A three-pound batch makes 24 patties, cooked in fat from homemade salt-only bacon.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 patties
Course: Breakfast, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds fresh full-fat ground pork
  • 3 teaspoons natural sea salt
  • 1 1/2 teaspoons plain dried parsley
  • 1 teaspoon plain rubbed dried sage
  • 1 teaspoon pure ground black pepper
  • 1/2 teaspoon plain fennel seeds
  • 1/2 teaspoon pure crushed red pepper
  • 1 teaspoon pure ground coriander
  • 1/4 cup fat from homemade salt-only bacon For the skillet, divided across batches as needed.

Equipment

  • Mixing bowl
  • Measuring spoons and quarter-cup measure
  • Shaping tray
  • Skillet or griddle
  • Spatula
  • Food thermometer
  • Clean serving plate
  • Metal baking sheet and freezer containers

Method
 

  1. Mix the fresh ground pork with all measured salt, herbs and spices until evenly distributed. Turn the meat from the bottom of the bowl so no plain portion remains. Keep the ground-meat texture.
  2. If preparing ahead, cover and refrigerate the mixture overnight. This rest is optional and additional to the preparation and cooking estimate.
  3. Divide the sausage mixture into 24 portions and flatten into patties of similar thickness. Keep the same patty size if making a larger batch.
  4. Heat a skillet or griddle over medium heat and grease with some of the measured bacon fat. Fry patties in one layer, turning to brown both sides and using the remaining measured fat across batches as needed. Cook ground pork to 160°F in the center, checked with a thermometer inserted from the side. Lower the heat if the outside darkens too quickly. Transfer cooked patties to a clean plate.
  5. Serve warm or refrigerate cooked portions promptly in shallow covered containers. For separately frozen cooked patties, cool and lay flat on a metal baking sheet; once frozen, about 6 hours as a guide, transfer to a freezer container. Freeze cooked, drained crumbles in meal-sized portions instead if using that shape.

Notes

Yield: This recipe makes twenty-four patties. Divide the seasoned mixture equally.
Timing: Fifteen minutes preparation plus fifteen cooking is a planning estimate. Additional skillet batches can take longer. Optional overnight refrigeration and approximately six-hour tray freezing are additional.
Crumbles: Instead of shaping patties, brown the same seasoned mixture in a skillet while breaking it up with a spatula. Cook through and drain before storing.
Other Meats: Plain ground beef, chicken, turkey or a mixture may replace pork in the same combined three-pound amount. Cook ground pork or beef to 160°F; if ground chicken or turkey is included, use 165°F.
Full GAPS: After meat, salt-only bacon fat and the included pure seasonings have been introduced. No egg, dairy or flour in the mixture. Not No-Plant because it includes herbs and spices.
Storage: Cook sausage fully before storing cooked portions. Refrigerate promptly in shallow covered containers. Reheat gently until hot through. Keep cooked portions separate from raw mixture.

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