Breakfast Sausage Patties

Nutrition · per serving

Steps

1. 1

   Prepare the sausage mixture: in a bowl, combine the ground pork, chopped sage, crushed fennel seeds, grated garlic, black pepper, and salt. Mix with your hand or a fork for 30-45 seconds until the seasonings are evenly distributed and the mixture looks slightly tacky; do not overwork it or the patties can become dense.

   300 g ground pork6 g fresh sage, finely chopped3 g fennel seeds, lightly crushed1 small clove (4 g) garlic, finely grated1 g ground black pepper4 g fine sea salt
2. 2

   Divide the mixture into 6 equal portions and shape into small patties about 1.5 cm thick. Press a slight dip into the center of each patty with your thumb to help them stay flat during cooking.

   300 g ground pork
3. 3

   Heat a frying pan over medium heat and add the coconut oil. When the oil is melted and the pan is hot, add the patties in a single layer. Cook for 4-5 minutes on the first side until well browned.

   10 g coconut oil
4. 4

   Flip the patties and cook for 3-4 minutes more, lowering the heat slightly if they brown too fast. The patties are done when the centers are no longer pink and the internal temperature reaches 71°C. If needed, cook for 1 additional minute.

5. 5

   Rest the patties for 1 minute off the heat so the juices settle, then serve hot. They pair well with fried eggs for non-paleo diners or with sautéed greens, avocado, or roasted sweet potato for a paleo breakfast.

Origin & History

Breakfast sausage patties are a classic part of the American morning table, especially in the South and Midwest, where sage-seasoned pork sausage has long been popular. Homemade versions became especially common in modern whole-food and paleo cooking because they avoid added sugar, fillers, and preservatives found in many commercial sausages.