Here’s a good clean recipe for a breakfast sausage that is best made a day ahead.


1 pound fresh grass-fed pork, just defrosted (may still have bits of ice)

1 tsp sea (or other mineral-rich salt)

1/2 teaspoon cayenne pepper (optional)

1/4 teaspoon black, white or mixed pepper (pref. fresh ground)

1/4 teaspoon red pepper flakes (optional)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

a few grinds of smoked salt (optional)

With clean hands, combine all ingredients in a large bowl with room to knead.  Knead the ingredients thoroughly to incorporate well.  place mixture into Ziploc bag and squeeze out as much air as possible.  Store in the coldest part of the fridge at least overnight, but no longer than 3-4 days.  Form into patties and fry just until done.  Overcooking makes them tough.   If you find them dry, you might add a bit of olive oil to the mixture.