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Whole30 Breakfast Sausage (Paleo)

Whether you’re starting Whole30, eating gluten free, following a Paleo diet, or just looking for an easy homemade sausage, this Whole30 Breakfast Sausage is for you! It will quickly become a staple in your house especially since it’s easy to make a big batch and freeze the leftovers.

Whole30 Breakfast Sausage (paleo) from What The Fork Food Blog |
The meat I used in this post was  graciously supplied by ButcherBox and contains affiliate links for ingredients used in this recipe. As always, opinions are 100% mine. Thank you for helping to support brands that help What The Fork Food Blog ♥

Whole30 Breakfast Sausage 

I’ve just recently completed my first Whole30! Some days were a breeze and some days were really hard. I found that planning ahead was truly what made the “easy” days a breeze.

Having a supply of food already made up made it easy at busy meal times, especially breakfast. I’m usually a quick-breakfast eater, along with the rest of my family.

Grab-and-go is pretty much our motto around here especially since our week-day mornings start out as if we’re shot out of cannons (which is why I make so many quick breads and muffins). Wake up and hit the ground running. I’m sure many of you are familiar with that.

Whole30 Breakfast Sausage (paleo) from What The Fork Food Blog |

When I had a few extra minutes to spare in the morning, I would heat up some of this Whole30 breakfast sausage and usually ate it with a hard boiled egg (prepared every Sunday) and some fruit. It made a relatively quick breakfast that I could eat while working on some recipes for this little ol’ blog o’mine.

On the weekends when we could ease our way into the day, I would eat this Whole30 breakfast sausage in omelets or with fried eggs. My favorite was to eat it with eggs, avocado, and salsa – such a great combo!

It will quickly become a staple in your house especially since it’s easy to make a big batch and freeze the leftovers.

Whole30 Breakfast Sausage (paleo) from What The Fork Food Blog |

I received 2 pounds of ground pork in my April ButcherBox and you better believe all 2 pounds of it went into making more of this sausage. (Remember when I made Grain Free Pork Milanese with my March box? So good!)

April’s box, also came with grass-fed hanger steaks (which I’m super excited about!), a grass-fed chuck roast, and some grass-fed ground beef along with the ground pork. So far, I’ve made Whole30 tacos, Paleo/Whole30 meatballs, and hamburgers with the ground beef and I’ve made a bang-a-rang Whole30 Pot Roast with the chuck roast.

So many delicious bites! ButcherBox is by far one of my favorite services. I hope you get the chance to check the out too! Enjoy!

Whole30 Breakfast Sausage (paleo) from What The Fork Food Blog |
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Whole30 Breakfast Sausage (paleo) from What The Fork Food Blog |

Whole30 Breakfast Sausage (Paleo)

4.61 from 66 ratings
Whether you're starting Whole30, eating gluten free, following a Paleo diet, or just looking for an easy homemade sausage, this Whole30 Breakfast Sausage is for you! It will quickly become a staple in your house especially since it's easy to make a big batch and freeze the leftovers.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 sausage patties
Print Rate Pin


  • 1 lb. ground pork
  • 2 tbsp pure lard melted (can use bacon fat or other fat of choice)
  • 1 tsp fennel seeds
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1 tsp dried sage
  • 3/4 tsp fine sea salt
  • 1/4 tsp onion powder
  • pinch of nutmeg
  • Lard for frying


  • Add the ground pork and 2 tbsp melted lard to a large mixing bowl. Use your hands to mix together.
  • In a separate small bowl, add the fennel, garlic powder, black pepper, sage, salt, and onion powder and mix to combine.
  • Sprinkle the seasonings over the pork and mix to combine. Form the pork into 8 equal sized patties.
  • Heat 1-2 Tbsp lard in a frying pan. When the pan is hot, add the sausage patties (cook in batches if necessary) and cook 2-4 minutes per side until cooked through and no longer pink in the middle.



You can skip forming the sausage into patties and just cook it like you're browning ground beef. I often make 4 patties and then just brown the rest to use in omelets or frittatas.
ButcherBox ground pork stays nice and moist after cooking. If you use ground beef from the grocery store, it will be on the drier side.

Nutrition Information

Calories: 4kcal | Carbohydrates: 1g


As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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4.61 from 66 votes (64 ratings without comment)

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Recipe Rating

  1. Kathy says:

    5 stars
    Could ground Turkey be substituted for the pork? We don’t eat pork. Thanks.

  2. Ann says:

    5 stars
    Can I bake the balls ?

  3. Amanda says:

    Loved this recipe! I used olive oil instead of lard and they turned out perfect. I made 4 patties and crumbled the rest which was used in a breakfast meal prep (egg bake!).

  4. Brittany says:

    On my first whole 30 and just tried this sausage. It is so good! Thank you for the recipe! I’ll definitely make it again.

  5. Ximena says:

    Every time I make this sausage it looks so white not toasty brown like in the picture. What am I not doing?

  6. Alicia says:

    This looks delicious. Quick question: Have you tried subbing ground beef? My grocery store doesn’t always have ground pork. I am planning on doing a Whole30 soon and would love to prep a bunch of breakfast foods.

  7. Bonnie says:

    Thank you for this recipe! We love it at our house, my kids request sausage over cereal now 🙂
    Mine were cooking up a little on the tough side so I added a shredded zucchini and shredded carrot to the mix and it’s awesome! Plus, it’s a great way to get in more veggies.

  8. Darci says:

    Hi Sharon. Do you freeze these after you cook them, or before? I realize either is possible, but I’m curious if you’ve frozen them after cooking, and if so, how the texture is when you reheat them. Thanks.

    • Sharon says:

      Hi Darci – I freeze them after I cook them and just reheat them in the oven at 425 degrees in foil while they’re still frozen. The texture is still great. Reheating them in the microwave would probably make them rubbery.

  9. Abby says:

    I am new to whole30. Can I use coconut oil instead of lard? Just trying to save money and would love to not have to buy lard but this recipe looks great and I would love to be making my own sausage! When the recipe says other Fat of choice, what are so examples? Thanks!

    • Sharon says:

      Hi Abby! I would not recommend using coconut oil in this as it would drastically alter the taste of the sausage. If you don’t have leaf lard, I highly recommend getting some if you are starting Whole30 as you might get sick of cooking everything with just coconut oil. To remain Whole30 compliant, pure/leaf lard, Ghee, and bacon fat from Whole30 compliant bacon would be the best choices for fat here. You could also try extra virgin olive oil or avocado oil. Ghee would give a slightly buttery flavor to the sausage and the EVOO or avocado oil would not change the flavor. Hope that helps! And if you have any Whole30 questions just let me know. I’m not an expert and have only done 1 round of Whole30 but will be starting my second next week.