Jalapeño Breakfast Sausage

04 Mar

Jalapeño Breakfast Sausage

Last week I shared with you a Sweet Potato Stuffing recipe that included ground sausage. That recipe inspired me. Could I make my own sausage? I don’t have a sausage making attachment for my KitchenAid Stand Mixer, but I know that sausage can sometimes be served as a patty. So, off to my cookbook collection I went.

Of course, I first went to my Paleo cookbooks. I thought that a sausage patty could be considered Paleo – I mean, a sausage patty is just meat. I was fortunate that within a couple of minutes, I found the basis for the recipe that I am sharing with you today.

The original recipe was simple just ground pork, some garlic and spices. As I was going through the fridge, I found inspiration in the produce crisper: onions, celery and jalapeño peppers. These would be perfect flavours to add into a breakfast sausage.

I grabbed a bunch of spices, pulled out my food processor and started chopping. Since I knew I wanted to blend everything together, I didn’t have to spend a lot of time mincing up my vegetables. This saved me a lot of time. I only took out half the seeds from the jalapeño pepper. For our palate, I have found that half the seeds is the perfect amount of heat. Depending on how much heat you like, you could keep in more seeds or remove them all. I feel that using the jalapeño seeds to add in heat is very natural. No added sugar or preservatives that you might find in hot sauce.

Once I minced up all the vegetables and spices in the food processor, I added in the ground pork. A few minutes on a medium blend setting and I had jalapeño spiced sausage. The secret to making your pork taste like sausage and not a pork burger patty, is adding in fennel seed. The taste is very distinctive to sausage.

After the meat, vegetables and spices were blended together; I made them into small patties and fried them up. The original recipe called for them to be cooked in coconut oil, but I used bacon fat (which we always have in the fridge, due to the copious amount of bacon that we eat) 🙂

These little sausage patties were delicious! I made them into 2 inch rounds; actually they reminded me of sliders. They cooked up and were eaten in no time.

What I loved about this recipe is that we knew exactly what were in our sausages. Since we used the food processor, it really took no time to make these. I guarantee we will be making these again, who knows what flavours we will throw in next time?

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Adapted from:
Make it Paleo – Bill Staley & Hayley Mason


  • 1 lb ground pork
  • 1 jalapeño pepper (half seeds removed) – roughly chopped
  • 1 small onion – roughly chopped
  • 2 small celery stalks – roughly chopped
  • 1 tsp minced garlic
  • 1 tsp paprika
  • 3/4 tsp ground thyme
  • 1 1/2 tsp fennel seed
  • 1/4 tsp cayenne pepper
  • 1 tsp chili poweder
  • 1/2 tsp red chili flakes


  1. Combine vegetables and spices in food processor until finely chopped and well blended.
  2. Add in ground pork and mix until combined.
  3. Form pork mixture into small patties (about 2 inches) – makes 13-15 patties.
  4. Heat a skillet to medium heat with cooking fat (I used bacon fat, but you could use any other cooking fat).
  5. Cook the sausage patties for approximately 3 minutes per side.  You want to make sure that the middle of the sausage patty is no longer pink.
  6. Serve with eggs and enjoy!

Posted by on March 4, 2013 in Breakfast, Entrée, Paleo, Pork, Side Dishes


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2 responses to “Jalapeño Breakfast Sausage

  1. Ellie

    March 4, 2013 at 12:01 pm

    love your blog and the nice food pics! definitely will try some of them 😀

    • Ruby Reduction

      March 4, 2013 at 1:18 pm

      Thanks so much! Let me know if you try any of these recipes, I would love to hear how they turn out for you 🙂


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