Dill breakfast sausage is a punch of flavor on my morning plate.
I love dill and am constantly trying to find more ways to use it. Usually I add it to my scrambled eggs with some feta cheese but after raising out own meat pigs last year I started experimenting with flavoring ground pork.
I created a Smokey sausage and a Mexican sausage flavor that I love but sometimes I want something a little different. That’s were Dill breakfast sausage comes in. It has a completely different flavor profile than the other two. Dill and mustard make these sausages pop with flavor. It’s an easy way to step up my breakfast game and make it feel like a more extravagant meal without a lot of work.
Using both dill weed and ground dill seed gives these sausages the full range of dill flavor. The ground seeds give it a bit more of an anise like flavor while the dill weed gives it your typical dill flavor.
Dill always pairs well with mustard but I really love it with Dijon mustard. It gives it the right tang and balances the dill, garlic and onion powder. If you’re missing spring time this flavor profile will take you back to dewy mornings and flower buds emerging.
I make these into patties and then freeze them on a greased baking tray before moving them to a freezer bag. It takes out a lot of the work and allows me to grab the serving size I need and fry them up quickly in the AM.
I typically pair dill breakfast sausages with simple scrambled eggs and a homemade sauerkraut. It’s a great first meal loaded with protein, veggies, and probiotics.Print
Dill and Mustard Breakfast Sausage
This breakfast sausage is loaded with flavor. The dill and the mustard pair wonderfully and create a bright and tangy breakfast sausage.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 patties 1x
- Category: Breakfast
- Cuisine: American, Paleo
- 1 tsp Dillweed
- 1 tsp Dijon Mustard
- 1/2 tsp Salt
- 1/2 tsp Ground Dill seed
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 1 lb Ground Pork
- Combine all the spices and mustard in a large bowl. Then add the ground pork and mix together with clean hands or a wire masher.
- Grab a golf ball sized amount of meat and shape into a patty. Repeat this with the rest of the meat.
- Cook immediately or place patties on a grease baking tray and freeze for 1 hour. After an hour the patties can be moved to a freezer safe bag.
- If fresh- heat a cast iron pan over medium heat. Once the pan is hot add the sausage and cook for 2-3 minutes, until the patties are browned on the bottom and turning beige on the top. Flip and cook for 1-2 minutes, until all the juices are running clear. Remove from pan and serve.
- If frozen- start with a cold cast iron skillet with a lid. Place the patties in the skillet, put on the lid, and place on a burner turned to medium heat. Cook until you hear a lot of sputtering (5-7 minutes depending on your stove). Remove the lid and check the patties. Once the bottoms are browned and the top is beige in color flip them and cook for 2-3 minutes longer, until the juices run clear. Remove from pan and serve.
- Calories: 153
Keywords: Breakfast, dairy free, dill, Gluten free, mustard, Paleo, pork, Sausage