Whole30 Breakfast Sausage Patties with Bison
Good breakfast sausage is versatile — it can be served crumbled in a casserole or made into patties and fried. It’s delicious with scrambled eggs and skillet potatoes, and is surprisingly easy to make!
For the longest time, I searched grocery stores and the internet for a Whole30 complaint breakfast sausage. I read countless labels only to be disappointed by ingredients like nitrates, sugar, and other various undesirables.
I’m not sure why it took me so long to realize I needed to just make my own! For some reason I just didn’t think it would be so simple, but it really is.
I decided to make some the other day with a package of ground bison I picked up from Costco (one of my favorite places in the world to shop!). I was a little worried that the meat would be too lean and that the sausage would turn out dry, but I was pleasantly surprised by how delicious it turned out. You can also experiment using ground beef, ground turkey, or any other ground meat!
I like to make up a batch (or double batch) and cook all of the patties, then freeze the leftovers so I can just grab a few out of the freezer when I need them. They make the perfect breakfast protein served with scrambled eggs, potatoes, and a fews slices of avocado.
Instructions
Chop your herbs and place in a large bowl along with salt, pepper flakes, and garlic powder.
Mix the ground meat into the herbs and spices with your hands until everything is fully incorporated.
Form a ball with the meat and wrap it tightly in cling wrap. Place in the fridge for at least 4 hours or as long as overnight. This is important because it allows all of the flavors to mingle and permeate through the meat.
Roll the meat into 1″ balls and flatten into small patties.
Heat 1-2 tbsp of ghee in an iron skillet on medium high. Pan fry the patties until browned and cooked through to 165 F.
Place them on a plate with some paper towels to drain off the excess ghee, then serve with some scrambled eggs 🙂
- 1.25 pounds Ground bison or other ground meat
- 1-2 tsp Salt I use 2, but use less if you prefer less salt
- 1 tbsp Fresh, chopped basil
- 1 tbsp Fresh, chopped sage
- 1/2 tbsp Fresh, chopped rosemary
- 1/2 tbsp Fresh, chopped marjoram
- 1 tbsp Garlic Powder
- 1 tsp Red pepper flakes
- Chop your herbs and place in a large bowl along with salt, pepper flakes, and garlic powder.
- Mix the ground meat into the herbs and spices with your hands until everything is fully incorporated.
- Form a ball with the meat and wrap it tightly in cling wrap. Place in the fridge for at least 4 hours or as long as overnight. This is important because it allows all of the flavors to mingle and permeate through the meat.
- Roll the meat into 1" balls and flatten into small patties.
- Heat 1-2 tbsp of ghee in an iron skillet on medium high. Pan fry the patties until browned and cooked through to 165 F.
- Place them on a plate with some paper towels to drain off the excess ghee, then serve with some scrambled eggs 🙂
- Freeze any (fully cooked) leftover patties for quick breakfasts later!
