Emulsifier Free Whole30 Smoky Paprika Pork Breakfast Patties
Smoky, savory, and deeply satisfying, these breakfast patties are built entirely from whole spices and ground pork ā no fillers, no binders, no mystery additives. That matters a lot when you're avoiding emulsifiers, because store-bought sausage patties are notorious for sneaking in lecithin, polysorbates, and other stabilizers that have no business being in your morning meal. Here, smoked paprika and crushed fennel seeds do all the heavy lifting, giving you that classic breakfast sausage flavor without anything processed in the mix. A thumb-pressed dimple in each patty is a small but smart trick that keeps them flat and ensures even browning in the skillet. Avocado oil gets the pan hot and shimmery for a gorgeous golden crust on both sides, and cooking to 160Ā°F means you get perfectly done pork every single time. These patties are the kind of thing you'll want to batch-cook and keep on hand ā they reheat beautifully and make any weekday morning feel a little more intentional.
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Learn more āIngredients
4 servings
- 1 lb ground pork
- 1 Ā½ tsp smoked paprika
- 1 tsp fennel seeds, lightly crushed
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp dried sage
- Ā¼ tsp black pepper
- Ā¼ tsp red pepper flakes (optional)
- Ā¾ 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 ā 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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