I am Abe Froman

Breakfast was a challenge. But that challenge has added creative fun. First I had to adjust my protein intake. I wasn't fueling enough to start the day. So now it's 4 or 5 eggs. I can back off that a little by adding meat, but most store bought sausage has Whole30 banned stuff in it. Even some of the Co-op and farmers market ground sausage had dextrose and sugar in the mix. So I checked some recipe books.

Enter home made Breakfast Balls. The first batch was with ground beef and spices. The most recent batch was half ground beef / half ground pork. The home made sausage is a welcome addition to Meal 1 that I can prepare before breakfast (because the cook so quick) and store any extra for for tomorrow. They are savory and meaty. Mixed into an egg and veggie scramble, or as a stand alone side.

Breakfast Balls

1 lbs Ground Pork
1 lbs Ground Beef
2 tsp Real Salt (Celtic Salt was suggested, which is a fine ground natural sea salt)
2 tsp Sage
2 tsp Thyme (I have used fresh from our garden and dried)
2 tsp Paprika
2 tsp Black Pepper
2 tsp Nutmeg

1-2 Tbsp Olive Oil

Combine the spices in a small bowl and whisk them together. Place the meat in a bowl large enough to mix and kneed the pork and beef together. Then add a small portion of the spice mix to the meat and kneed it in. Adding less is more. The spices get better incorporated into the meat a little at a time. Repeat the spice adding/kneeding until all the spice has been mixed in. Heat the olive oil in a pan. Total amount of oil used is up to you, and based on the amount of oils that cook out of the meat. Most of the meat we are getting is very lean, and you don't want the balls swimming in oil. Roll the meat into balls about 1 - 2 inches in diameter and fry them up in the oil.