Breakfast sausage patties are one of those morning staples that can quietly sneak in unexpected additives, cured ingredients, or iodized salt — all things worth avoiding when you're managing iodine intake. This recipe keeps things clean and straightforward: ground pork, a bold lineup of dried spices, and a measured amount of plain salt, so you stay in control of exactly what goes into every bite. The smoked paprika and crushed fennel seeds do serious heavy lifting here, giving these patties that savory, slightly smoky depth you'd expect from a diner-style sausage without any of the mystery ingredients. A thumb-pressed dimple in the center of each patty is a small trick that makes a real difference, helping them cook flat and evenly in the skillet rather than puffing up in the middle. Avocado oil gets the pan hot and ready without introducing anything off-limits, and a quick sear on each side builds a gorgeous golden crust. They come together with minimal fuss and pair beautifully with eggs, roasted vegetables, or anything else on your morning plate.
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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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