Breakfast sausage patties are one of those morning staples that can quietly sneak in fillers, binders, or grain-based extenders — making them a minefield if you're avoiding oats and keeping things clean. These patties skip all of that entirely, relying on well-seasoned ground pork and nothing but real, whole ingredients to deliver serious flavor. Fresh chives and minced garlic bring brightness, while fennel seeds, smoked paprika, and dried sage create that deeply savory, almost diner-style sausage profile you crave first thing in the morning. A light crush of fennel seeds is the secret weapon here — it gives each bite that classic breakfast sausage character without any shortcuts. The thumb-dimple trick keeps the patties flat as they sear, so you get an even, deep golden crust on both sides rather than a domed puck. Cooked in avocado oil over medium heat, they develop a beautifully caramelized exterior while staying juicy inside. These are the kind of patties that make a simple breakfast feel like something worth waking up for.
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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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