These smoky, spiced breakfast patties are the kind of morning upgrade that makes you actually want to get out of bed. Ground pork gets layered with smoked paprika, crushed fennel seeds, sage, garlic, and onion powder for a deeply savory flavor that tastes like it came from a specialty butcher — not your own kitchen. The thumb-dimple trick pressed into each patty before cooking is a small move that makes a real difference, keeping them flat and ensuring even browning in the skillet. Avocado oil brings the pan to the perfect sear temperature, giving each patty a deep golden crust on both sides without any fuss. Because everything here is built from whole, single-ingredient spices and clean protein, there's no need to scan labels for hidden fillers, binders, or tree-nut derivatives that sometimes sneak into pre-seasoned sausage products. These patties work beautifully straight out of the pan alongside eggs, tucked into a lettuce wrap, or served over roasted vegetables for a more substantial plate. Simple, satisfying, and completely made from scratch — this is breakfast done right.
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Combine the ground pork, smoked paprika, fennel seeds, garlic powder, onion powder, dried sage, black pepper, red pepper flakes (if using), and salt in a large mixing bowl. Mix with your hands until the spices 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 3 inches wide and 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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