Citric Acid Free Whole30 Smoky Paprika Pork Breakfast Patties
Breakfast sausage patties are one of those morning staples that can quietly sneak in citric acid through pre-mixed seasoning blends, cured meats, or store-bought shortcuts — so making them from scratch is genuinely the move. These patties are built entirely from whole spices and ground pork, so you know exactly what's going into every bite. Smoked paprika and crushed fennel seeds do the heavy lifting here, giving you that deep, savory sausage flavor without relying on anything processed or pre-packaged. A little garlic powder, dried sage, and optional red pepper flakes round things out into something that tastes far more complex than the ingredient list suggests. The thumb-dimple trick keeps the patties flat as they cook, and the avocado oil gets them beautifully golden and crisp on both sides. They're the kind of breakfast that makes you feel like you actually have your life together on a weekday morning.
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Learn more →Ingredients
4 servings
- 1 lb ground pork
- 1 ½ tsp smoked paprika
- 1 tsp fennel seeds, lightly crushed
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried sage
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- ¾ tsp salt
- 1 tbsp avocado oil
Instructions
- 1
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.
- 2
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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