Nitrate & Nitrite Free Whole30 Salsa Verde Pork Breakfast Patties
Breakfast sausage patties are one of those morning staples that can be surprisingly tricky to navigate when you're avoiding added nitrates and nitrites — most store-bought options are loaded with cured pork products and preservatives that make the label a minefield. These patties are built entirely from fresh ground pork and a bold lineup of spices, so you get all the savory, satisfying flavor without any of the curing agents. Cumin, smoked paprika, oregano, and garlic powder do the heavy lifting here, giving each patty a deeply seasoned crust that develops beautifully in a hot avocado oil skillet. The real showstopper is the bright, tangy salsa verde made from fresh tomatillos, jalapeño, cilantro, and lime juice — it comes together in minutes and cuts right through the richness of the pork. Searing the patties undisturbed until they release naturally from the pan is the move that locks in that gorgeous caramelized crust on both sides. Whether you spoon the salsa verde over the top or keep it on the side for dipping, this is a breakfast that feels restaurant-worthy on a Tuesday morning.
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Learn more →Ingredients
4 servings
For the salsa verde
- 6 medium tomatillos, husked and rinsed
- 1 jalapeño, stemmed and roughly chopped
- ¼ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice
- ½ tsp salt
For the patties
- 1 lb ground pork
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp avocado oil
Instructions
- 1
Quarter the tomatillos and place them in a blender or food processor along with the jalapeño, cilantro, lime juice, and 1/2 tsp salt. Pulse until the salsa is slightly chunky but cohesive, about 8–10 short pulses. Taste and adjust salt, then set aside.
- 2
In a large mixing bowl, combine the ground pork, cumin, oregano, smoked paprika, garlic powder, 1/2 tsp salt, black pepper, and red pepper flakes, if using. Mix with your hands just until the spices are evenly distributed — do not overwork the meat.
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