📝 About This Recipe
Ditch the store-bought versions filled with dextrose and nitrates for these succulent, protein-packed patties that celebrate the purity of the Paleo lifestyle. Crafted with a perfect balance of ground pork, fresh aromatic herbs, and warming spices, these sausages deliver a nostalgic morning flavor without any added sugars. They are juicy, snap with flavor, and offer a clean, energizing start to your day that honors traditional farmhouse cooking.
🥗 Ingredients
The Meat Base
- 2 pounds Ground Pork Shoulder (at least 20% fat content for juiciness)
- 2 slices Bacon (sugar-free, finely minced to add smokiness)
Fresh Herb Garden
- 2 tablespoons Fresh Sage Leaves (finely minced)
- 1 tablespoon Fresh Thyme (leaves stripped and chopped)
- 1 teaspoon Fresh Rosemary (very finely minced)
The Spice Blend
- 1.5 teaspoons Sea Salt (fine grain)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 1/4 teaspoon Crushed Red Pepper Flakes (optional, for a hint of heat)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/8 teaspoon Ground Nutmeg (the secret ingredient for authentic flavor)
Cooking Fat
- 1 tablespoon Ghee or Avocado Oil (for the skillet)
👨🍳 Instructions
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1
In a large chilled mixing bowl, combine the ground pork and the finely minced sugar-free bacon. Using cold meat ensures the fat doesn't melt prematurely, resulting in a better texture.
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2
Sprinkle the sea salt, black pepper, smoked paprika, red pepper flakes, garlic powder, onion powder, and nutmeg evenly over the meat.
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3
Add the freshly minced sage, thyme, and rosemary to the bowl. Fresh herbs are key to that bright, signature breakfast flavor.
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4
Using your hands (or a stand mixer with the paddle attachment on low), gently mix the ingredients until just combined. Do not overwork the meat, or the patties will become tough and rubbery.
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5
To test the seasoning, break off a small marble-sized piece of the mixture and flatten it. Fry it in a small pan for 1-2 minutes until cooked through, taste it, and adjust the salt or spices in the main batch if necessary.
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6
Divide the meat mixture into 12 equal portions (about 2.5 to 3 ounces each).
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7
Roll each portion into a ball and then gently flatten into a patty about 1/2 inch thick and 3 inches in diameter.
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8
Using your thumb, make a slight indentation in the center of each patty. This prevents the 'football effect' where the center bulges during cooking.
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9
Heat a large cast-iron skillet or non-stick pan over medium heat and add the ghee or avocado oil.
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10
Place the patties in the hot skillet, working in batches to avoid overcrowding the pan, which leads to steaming rather than searing.
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11
Cook for 4-5 minutes on the first side until a deep golden-brown crust has formed.
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12
Flip the patties and cook for an additional 4 minutes, or until the internal temperature reaches 160°F (71°C) and the juices run clear.
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13
Remove the patties from the skillet and let them rest on a warm plate for 2-3 minutes to allow the juices to redistribute.
💡 Chef's Tips
Keep your meat as cold as possible throughout the process to prevent the fat from smearing. If you prefer a sweeter profile without sugar, add 2 tablespoons of very finely minced apple to the mix. Make a double batch and freeze raw patties between sheets of parchment paper for easy weekday mornings. For a smoother texture, you can pulse the herbs and spices in a food processor before adding them to the meat. Avoid using extra-lean pork; the fat is what carries the flavor and keeps the Paleo patties moist.
🍽️ Serving Suggestions
Serve alongside two over-easy pasture-raised eggs and half an avocado. Pair with a side of sautéed kale or spinach with a squeeze of lemon juice. Enjoy with a hot cup of black coffee or herbal dandelion root tea. Serve over a bed of roasted sweet potato hash for a hearty 'power bowl'. Use as a protein base for a Paleo breakfast sandwich using large portobello mushroom caps as 'buns'.