If you’re like me, you grew up in an era where we shunned bacon and sausage in favor of fat free bagels.
That didn’t work out so well, as diet advice goes.
What we’ve learned is that fat is not to be feared. Especially when it’s naturally occurring. Like pork. No man-made, hydrogenated stuff there. Just the real thing.
My main breakfast recommendation is to eat plenty of protein and naturally occurring fats, and fewer carbohydrates.
You’ll stay full and have energy longer (and not be tempted to grab a muffin off the conference room table.)
That’s why homemade breakfast sausage has become one of my favorite breakfasts. Heck, it’s good for lunch or dinner too.
But sausage patties have a bad reputation…maybe for good reason. Here’s what you’ll find inside a Jimmy Dean Pork Sausage Patty:
PORK, WATER, POTASSIUM LACTATE, SALT, SPICES, SUGAR, SODIUM PHOSPHATES, DEXTROSE, MONOSODIUM GLUTAMATE, SODIUM DIACETATE, CARAMEL COLOR.
You don’t have to be a scientist to see that there’s sugar, MSG and color added to these bad boys. And the quality of the pork…? There’s no telling, but I’m betting on the cheapest, factory-farmed meat possible.
Don’t worry. Making your own breakfast sausage couldn’t be easier. When you make your own, you can add all sorts of extra goodness.
- 1 Tbsp. dried rosemary
- 1 Tbsp. fennel seeds
- ½ cup shredded carrots
- ½ cup minced kale (can use frozen kale)
- ½ cup cooked lentils
- 1 lb. pork
- 3 cloves garlic, minced
- 1 tsp. salt
- Few cranks of black pepper
- Pulse rosemary and fennel seeds in a grinder or small food processor until a fine powder forms. (I use the Magic Bullet.)
- If you prefer not to see chunks of vegetables or lentils, you can pulse those in a food processor as well.
- Combine all ingredients in a large bowl. Mix with your hands until well combined. Form 10 patties.
- Heat a cast iron skillet over medium-high heat. Add sausage patties and cook until browned on each side.