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Homemade Breakfast Sausages
From www.FoodRenegade.com

It’s so hard to find breakfast sausages that are free of nitrates, MSG, and allergen derivatives. This recipe by Kristin of FoodRenegade.com is easy and perfect for fast oxidizers when made with fatty meat such as ground beef or lamb. Make up several pounds at once to freeze for quick and easy breakfasts. Serve with a side of steamed veggies for a complete breakfast!

Ingredients:

2 tbsp. of dried sage
1 tbsp. + 1 tsp. of salt
2 tsp. ground black pepper
1 tsp. dried marjoram
1/4 tsp. crushed red pepper flakes (optional)
2 pinches ground cloves
1 tbsp. molasses (optional)
4 lbs. of ground grass-fed beef, pastured chicken, or turkey

Directions:

1. In a bowl, mix the first 6 ingredients (all the dry spices).
2. Place the ground meat in a large bowl. Add molasses and dry ingredients. Mix with hands until spices are evenly distributed. Then, make patties. (I get about 36 out of the 4 lbs. of meat.)
3. Line a cookie sheet with foil or wax paper. Line up your individual patties on the paper so that they're not touching. When the bottom layer is full, add an additional layer of wax paper or foil and keep adding patties. When all the patties are lying flat on the cookie sheet, put the cookie sheet in your freezer. When patties are fully frozen, remove from the cookie sheet and place in a large freezer bag to store for later use.
4. To cook, sauté the frozen patties over medium heat for approximately 5 minutes per side.

Enjoy!

Add ¼ cup of chia seeds at the time of cooking if desired.
Top with chopped sunflower or hemp seeds for added protein and fats.