Nitrate & Nitrite Free Whole30 Smoky Paprika Pork Breakfast Patties
Most store-bought breakfast sausage relies on cured meats or processed blends that sneak in preservatives you'd rather avoid ā these homemade patties sidestep all of that entirely. The flavor comes from a bold lineup of smoked paprika, crushed fennel seeds, sage, garlic, and onion powder, which together create that deeply savory, slightly smoky sausage taste without any curing agents or additives. Ground pork and a handful of spices are genuinely all you need to pull this off. The thumb-dimple trick keeps each patty flat as it cooks, and the avocado oil helps develop a gorgeous golden-brown crust in a hot skillet. You're looking for that deep sear on both sides and an internal temp of 160Ā°F ā crispy edges, juicy center, done. These are the kind of patties that make a weekday breakfast feel worth getting out of bed for, and they work just as well meal-prepped ahead as they do straight from the pan.
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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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