
Breakfast sausage from the store is one of those products where preservatives like BHA and BHT tend to hide in plain sight, tucked into the fine print of an ingredient list you almost never think to check. Making your own patties from scratch is the cleanest workaround, and this version delivers serious flavor without any of that baggage. Ground pork gets loaded up with fresh chives, minced garlic, fennel seeds, smoked paprika, and sage — a combination that smells incredible the moment it hits a hot pan. The avocado oil gives you a beautiful, deep golden sear, and the thumb-dimple trick keeps each patty flat and even as it cooks through. Everything here is whole, recognizable, and exactly what it says it is. These are the kind of patties that make a weekday morning feel worth getting up for, and they're just as good meal-prepped ahead and reheated for a fast, satisfying start to the day.
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Combine the ground pork, chives, garlic, fennel seeds, smoked paprika, dried sage, black pepper, salt, and red pepper flakes (if using) in a large mixing bowl. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 30 seconds — stop as soon as the mixture is uniform to avoid overworking.
Divide the mixture into 8 equal portions and press each into a round patty about 1/2 inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook flat.
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