Introduction
Before the rise of commercial breakfast sausages in the 1930s, home cooks across America would prepare their own seasoned patties using fresh ground meat and family-secret spice blends. This keto-friendly version pays homage to those traditional recipes while eliminating the grain-based fillers that became common in commercial products. The practice of making breakfast sausage patties gained popularity during the American farming era, where families would use every part of their livestock and preserve meat through various preparations. Today, these patties have found new life in the keto community as a perfect high-fat, zero-carb breakfast option that provides sustained energy throughout the morning.
Ingredients
• 2 pounds ground pork (80/20 lean-to-fat ratio)
• 2 cloves fresh garlic, finely minced
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon fresh sage leaves, finely chopped
• 1 teaspoon fresh thyme leaves, stripped from stems
• 1/2 teaspoon dried fennel seeds
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground nutmeg
• 2 tablespoons avocado oil or ghee for cooking
Step 1:
In a large mixing bowl, combine ground pork, minced garlic, kosher salt, black pepper, chopped sage, thyme leaves, fennel seeds, red pepper flakes, and nutmeg.
Step 2:
Using clean hands, gently mix ingredients until just combined, being careful not to overwork the meat.
Step 3:
Divide mixture into 12 equal portions (approximately 3 ounces each) and form into patties about 3/4 inch thick.
Step 4:
Heat avocado oil or ghee in a large skillet over medium heat until shimmering.
Step 5:
Cook patties for 4-5 minutes per side, or until golden brown and internal temperature reaches 160°F (71°C).
Q: Can I freeze these sausage patties?
A: Yes, raw or cooked patties can be frozen for up to 3 months. Separate layers with parchment paper when freezing.
Q: How do I know when the sausages are fully cooked?
A: Use a meat thermometer to ensure internal temperature reaches 160°F (71°C), or cook until no pink remains in the center.
Q: Can I use different ground meat?
A: Yes, ground turkey or chicken can be substituted, but the patties may be drier due to lower fat content.
• For best results, use freshly ground pork from your butcher.
• Ground turkey can be substituted for a leaner option, though patties may be drier.
• Fresh herbs can be replaced with dried (use 1/3 the amount).
• Recipe is naturally gluten-free, dairy-free, and keto-friendly.
• Mixture can be made ahead and refrigerated for up to 24 hours.
• Makes approximately 12 patties (3 ounces each).
Serve hot as part of a breakfast plate. Best enjoyed immediately while crispy on the outside and juicy inside.
Store cooked patties in an airtight container in the refrigerator for up to 4 days. Raw patties can be frozen for up to 3 months when properly wrapped.
Form patties ahead of time and refrigerate overnight for quicker morning preparation. Cook in batches to avoid overcrowding the pan.
- Don't overwork the meat mixture to ensure tender patties
- Make a small indentation in the center of each patty to prevent bulging during cooking
- Allow meat to come to room temperature for 15 minutes before cooking for even results
Try adding 1 tablespoon of maple extract for a breakfast maple flavor, or incorporate 1/4 cup finely diced onion for extra savory notes. For a spicier version, double the red pepper flakes.
Serve with fried eggs, sautéed greens, or cauliflower hash browns. Pairs well with black coffee or unsweetened tea.
Year-round
Contains no common allergens. However, check individual spice blends for potential cross-contamination warnings.
