Breakfast Sausage Patties
These homemade breakfast sausage patties are juicy, savory, and warmly aromatic with sage, fennel, and garlic. They develop a crisp browned crust in the pan while staying tender inside, making them a fast and satisfying paleo breakfast.
Ingredients
Sausage mixture
- 300 gground pork
- 6 gfresh sage, finely chopped
- 3 gfennel seeds, lightly crushed
- 1 small clove (4 g)garlic, finely grated
- 1 gground black pepper
- 4 gfine sea salt
For cooking
- 10 gcoconut oil
Instructions
- 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.
- 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.
- 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.
- 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
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.
Nutrition per serving
Notes
- •Crushing the fennel seeds briefly with the side of a knife or in a mortar releases more aroma without turning them powdery.
- •Small patties cook faster and more evenly, which helps keep the total recipe within 15 minutes.
- •If your pork is very lean, keep the full 10 g coconut oil; if it is fatty, you may only need about half.
Background
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.
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