These savory breakfast patties are built on a bold, smoky spice blend that makes mornings feel worth getting up for. Smoked paprika, fennel seeds, and dried sage do all the heavy lifting here, delivering deep, layered flavor without a trace of the warm baking spices that can sneak into so many store-bought sausage products. For anyone avoiding cinnamon, pre-seasoned breakfast meats are often a minefield — this recipe puts you fully in control of every ingredient in the mix. The thumb-dimple trick keeps each patty flat and even in the pan, so you get that gorgeous golden-brown crust on both sides rather than a domed, unevenly cooked puck. Avocado oil handles the medium heat beautifully and keeps things clean and Whole30-compliant from start to finish. A quick temperature check at 160°F means you never have to guess whether they're done — just pull them, plate them, and dig in while they're hot.
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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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