Farmer’s Wife Breakfast

Farmer’s Wife Breakfast

Kickstart Your Day with Sausage Patties and a Lively Salad!


Hey everyone! Ready to shake up your meal routine with something packed with protein, nutrients, and flavor? I’ve got just the thing—a vibrant, punchy recipe that will wake up your taste buds and nourish your body: Lamb Sausage Patties with a crisp, fresh salad on the side. Substitute Lamb sausage with chicken sausage, turkey sausage, or leftover protein from last night’s dinner! 

It’s an energizing meal that’s perfect for a rejuvenating start to your day or a refreshing end!

So why not treat yourself to this dish? It’s not just food; it’s mood, energy, and health, all on one plate. Dive in and enjoy the vibrant tastes and health benefits. Can’t wait to hear how you like it!

Plus, you’ll have leftover patties ready for tomorrow’s breakfast—imagine kicking off your day with a protein-packed, flavor-rich meal that keeps you fueled and satisfied!


  • Lamb sausage patties:
  • 1 pound ground lamb
  • 2 tablespoons ground fennel seed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons coconut aminos
  • 1 teaspoon smoked sea salt
  • 1 tablespoon ghee, divided


  • 2 handfuls of greens such as arugula, mizuna, baby kale, or baby spinach
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Dash of sea salt


  • 1 ripe avocado, peeled, pitted, and sliced
  • 1 cup store-bought sauerkraut
  • 1/2 cup fresh pomegranate seeds


  • Step 1
    To make the patties, in a large bowl, knead together the lamb, fennel seed, apple cider vinegar, coconut aminos, and salt. Using your hands, form the mixture into twelve patties.
  • Step 2
    In a skillet over medium- high heat, heat 1 1/2 teaspoons ghee. Place six patties in the hot skillet and fry for 4 minutes or until brown. Flip and fry for 3 minutes. Set aside. Add the remaining ghee to the skillet and fry the remaining patties.
  • Step 3
    To make the salad, in a medium bowl, toss the greens with the olive oil, lemon, and salt until well coated. To serve, place half the salad on each plate and top with two patties and half the avocado, sauerkraut, and pomegranate seeds. Store the remaining patties for the next day’s breakfast.
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