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Herbed Breakfast Sausage

You could try mixing up the herbs a bit, but why, when this flavor combination is so spot on?

Course Breakfast
Cuisine American
Servings 4
Author The Cowgirl Gourmet adapted this recipe from the Paleo Cooking from Elana's Pantry cookbook


  • 1 lb. organic pork ground (turkey would also work)
  • 2 tablespoons fresh sage minced
  • 1 tablespoon fresh rosemary minced
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 teaspooons honey
  • 1 tablespoon olive oil for cooking


  1. In a big bowl, add the pork and herbs. Using just one hand, get in there and squish it all around so that the herbs and meat mix up evenly. As soon as it is well combined, stop mixing and wash your hands.

  2. Then get a skillet. Add a teaspoon of oil and place over medium high heat. Using 1/3 cup, measure out a serving and finish forming the patty with your hands. Make it thick if that's the way you like it or thinner, if you so desire.

  3. Cook 4-6 minutes per side, depending on the thickness. Serve with eggs and enjoy.

  4. Store any leftover sausage in the fridge for up to 3 days--the herbs will infuse nicely with the pork--and then cook when you are ready.