Carnivore Breakfast Sausage - For the Carnivore Diet

Simple, all-animal breakfast sausage patties made with pork, salt, and tallow. Optional egg yolk and liver powder for extra richness and umami.

This breakfast sausage keeps it strictly animal-based yet still delivers classic savory satisfaction. Use fatty ground pork, salt, and a quick pan sear in tallow or bacon fat. Mixing the meat until tacky develops bind and creates that springy, juicy bite you expect from great sausage.

For consistent results, aim for about 1.5%–2% salt by meat weight. With one pound of pork, that’s roughly 7–9 grams of fine salt. A brief rest after mixing allows the salt to hydrate the proteins so the patties hold together beautifully without plant-based binders.

Optional additions like an egg yolk and a pinch of finely ground dried beef liver boost richness and umami while staying fully carnivore. Shape into quick patties for a fast breakfast, or stuff into hog casings for links if you have them.

Cook over medium heat so the fat renders gently and the patties brown without drying out. A small test patty is worth the minute it takes—it lets you adjust salt for your taste before forming the rest.

These patties refrigerate and freeze well, making them perfect for batch cooking. Reheat gently in a skillet to keep them juicy.

Ingredients

• 1 lb (450 g) ground pork, 20% fat preferred
• 7–9 g fine salt (about 1 1/4 to 1 1/2 tsp), to taste
• 1 egg yolk (optional, for richness and bind)
• 1 tsp finely ground dried beef liver or desiccated liver (optional, for umami)
• 1 tbsp finely ground pork rinds (optional, extra bind)
• 1–2 tbsp beef tallow, bacon fat, or ghee, for cooking
• Optional: hog casings if making links

Instructions

1. Chill a mixing bowl and the ground pork for 10 minutes so the fat stays firm.
2. Combine pork with salt, optional egg yolk, and optional liver powder and pork rinds. Mix by hand until the meat turns sticky and tacky, 1–2 minutes.
3. Cook a small test patty in a little fat; taste and adjust salt if needed.
4. Rest the seasoned meat 15–30 minutes in the fridge (or up to overnight) to hydrate and bind.
5. Form 6–8 small patties (about 2–2.5 oz each) or stuff into hog casings for links.
6. Heat a skillet over medium and add tallow or bacon fat. Cook patties 3–4 minutes per side until browned and cooked through to 160°F/71°C. For links, cook 8–10 minutes, turning often.
7. Rest 2 minutes before serving so juices redistribute.
8. Store leftovers up to 4 days refrigerated or 3 months frozen. Reheat gently in a skillet.

Time: 45 minutes Servings: