Finding something high-protein and actually flavorful for breakfast when you’re eating animal-based? Not always easy.
Most mornings feel like eggs-again or reheated steak, and yeah it works, but it’s not exciting.
This sausage though—kinda changes the game. It’s meaty, got that herby-sweet thing going on, super easy to prep, and doesn’t come with a side of preservatives or mystery ingredients.
Why This Works for a Carnivore Diet (Even with a Hint of Sweet)
So yeah—there’s maple in the name. If you’re doing super strict carnivore, leave that out, no big deal. But for anyone who’s a little more flexible or doing carnivore-adjacent stuff, a touch of natural sweetness paired with sage and thyme? Kinda unreal.
This sausage is all meat at the core—ground pork, solid fat, basic seasoning. That’s it. You get high protein, healthy fat, and actual flavor without the weird stuff that shows up in store-bought patties.
It fits with how most of us actually do carnivore: meat first, nose-to-tail when possible, and no junk added.
Make It Fit Whatever You’ve Got in the Kitchen
This recipe’s super forgiving. Don’t have tallow? Use butter. Ghee works too if you’re into that. You still get that crispy edge and golden sear.
Wanna go full nutrient-dense? Mix in some pork heart or even beef heart with the ground pork. Just grind it all together and you won’t even taste it—it just boosts the nutrition big time and keeps the texture meaty and normal.
It’s a good way to sneak in organ meats without having to deal with liver (we get it).
Meal Prep Without the Boring Part
Honestly, if you’re already making sausage, double it. Shape the patties, freeze ‘em on a tray, toss in a bag once they’re solid, and boom—you’ve got breakfast on deck for the week. Or longer.
Pull a few out the night before, let them thaw in the fridge, and they’re ready to go in the morning. Quick sear, done. Way faster than cooking from scratch at 6am when you’re already hungry and don’t feel like doing anything.
These Don’t Just Work for You—They’re Crowd Friendly Too
Hosting breakfast for family or friends who maybe aren’t into liver and plain steak yet? These patties are a solid middle ground. They taste like real food, smell amazing while cooking, and they’re made from scratch so you can skip the boxed junk.
Serve with eggs, cheese (if you do dairy), or just stack a few on a plate and call it good. People will ask for the recipe and be surprised it’s just meat and a couple herbs.
Flavor Tweaks That Make a Difference
Fresh thyme > dried if you’ve got it, no question. Adds that little pop that makes it feel a step above.
Nutmeg’s optional, but if you’re into a warm spice note (like the kind of thing that makes sausage feel sausagey), add a little. Don’t go overboard though.
And don’t crowd the pan. Cook ‘em in batches. That’s how you get that crust instead of steaming them into sadness.
A High-Protein, Real-Food Breakfast That Doesn’t Feel Like a Chore
You’re getting clean protein, fat, and flavor that actually feels like something you want to eat, not just another check-the-box carnivore meal. And if you toss in a little heart or other organ meat, it gets even better without tasting weird.
No binders, no sugar-loaded seasoning packets, no filler. Just meat and some basics done right.
Carnivore Diet Maple-Sage Breakfast Sausage
Equipment
- Large mixing bowl
- Skillet (for stovetop method)
- Rimmed baking sheet
- Parchment paper (for oven method)
- Meat grinder (optional for variation)
Ingredients
- 1 pound ground pork
- 2 tablespoons pure maple syrup
- 1½ teaspoons fresh thyme leaves
- 1½ teaspoons salt
- ½ teaspoon dried sage crushed
- ⅛ teaspoon ground nutmeg
Adventurous Variation (Nose-to-Tail):
- Swap 2 ounces of the ground pork with 2 ounces of pork or beef heart
- Grind the heart with the remaining pork before mixing with the seasonings.
Instructions
- In a large bowl, thoroughly mix together the ground pork, maple syrup, thyme leaves, salt, crushed sage, and ground nutmeg until fully combined.
- Divide the mixture evenly and form it into 8 to 10 patties, each about ½ to ¾ inch thick.
Stovetop Cooking:
- Warm 1 tablespoon of tallow in a large skillet over medium-high heat.
- Working in two batches, place the patties in the skillet and cook for 2 to 3 minutes per side, turning once, until they reach an internal temperature of 160°F.
Oven Baking:
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
- Arrange the patties on the baking sheet and bake for 8 minutes. Flip the patties and continue baking for another 5 to 8 minutes, or until they reach an internal temperature of 160°F.
Freezing Option:
- Lay formed patties on a baking sheet lined with parchment or waxed paper and freeze until solid. Once frozen, transfer them to a resealable freezer bag or airtight container. To cook, thaw overnight in the refrigerator and prepare using your preferred cooking method.
Notes
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.