Cherry Tarragon Breakfast Sausages

  • Yield: 14 pieces


1/2cup dried cherries
2tablespoons diced onion
2tablespoons fresh parsley, minced
2tablespoons fresh tarragon, minced
1teaspoon salt
1teaspoon salt
1teaspoon pepper
1pound ground pork
2tablespoons coconut oil for frying


  1. Place the cherries in a bowl of hot water for about 10 minutes to slightly reconstitute them.
  2. Combine the onion, parsley, tarragon, salt and pepper in a medium-sized bowl and mix well. Add the cherries when soft, and then add the ground pork. Mix all ingredients well.
  3. Form small patties (I usually can fit them in the palm of my hand) and place on a plate. Heat a skillet to medium heat and add some of the coconut oil. Place about 5 to 7 of the patties in the pan.
  4. Fry the patties until brown, about 5 minutes. Flip and flatten with the back of your spatula. Cook another 5 minutes or until brown. Test one sausage to make sure the center is completely cooked. Enjoy!

Recipes courtesy of Paleo Lunches and Breakfasts On the Go: The Solution to Gluten-Free Eating All Day Long with Delicious, Easy and Portable Primal Meals (2013).