Sausage and Eggs (Carnivore) - For the Carnivore Diet
This is a simple, satisfying plate built entirely from animal foods. Choose a clean pork sausage with only meat, fat, and salt, or make your own from ground pork. Cook the sausage until browned and rendered, then use those drippings to gently set the eggs for a rich, silky finish.
Keep it strict with just meat, eggs, salt, and animal fat, or add optional butter or hard cheese if you include dairy. It scales well for meal prep: cook extra sausage, chill, and reheat portions in a hot pan, then cook fresh eggs in the leftover fat.
For variety, swap pork for beef or lamb sausage, or form quick patties from seasoned ground meat. Spoon the pan drippings over the eggs and sausage to return all that flavor and fat to the plate.
Ingredients
- 300 g pork sausage (links or bulk), no fillers or sugars
- 6 large eggs
- 1.5 tbsp beef tallow or bacon fat (divided)
- Salt to taste (optional)
- Optional: 1–2 tbsp butter or a few slices of hard cheese (carnivore-friendly)
Instructions
- Preheat a large skillet over medium heat and add 1 tbsp tallow.
- Add sausage. If using links, cook whole or remove casings and form patties. Brown 3–4 minutes per side until cooked through (160°F/71°C). Leave the rendered fat in the pan and move sausage to one side or a warm plate.
- If the pan looks dry, add the remaining 0.5 tbsp tallow.
- Cook the eggs. For scrambled: crack eggs into the pan, lightly salt if using, and stir gently until just set, 60–90 seconds. For fried: crack eggs into the fat, cook 2–3 minutes (flip if you like them over-easy).
- Plate the sausage and eggs, spoon pan drippings over the top, and finish with butter or cheese if desired. Serve immediately.