These smoky, spiced breakfast patties are the kind of morning upgrade that makes you actually look forward to getting out of bed. Ground pork gets seasoned with smoked paprika, crushed fennel seeds, sage, garlic, and a touch of heat from optional red pepper flakes — it's a bold, savory blend that tastes like it came from a specialty butcher, not your own kitchen. Because everything is mixed and shaped by hand from whole, simple ingredients, there's zero guesswork about hidden additives or fermented fillers that can sneak into store-bought sausage products. The thumb-dimple trick keeps each patty flat and even as it cooks, so you get that deep golden crust on both sides without any fussing. Avocado oil in a hot skillet does the heavy lifting, giving the exterior a satisfying sear while keeping the inside juicy and tender. They're ready when an instant-read thermometer hits 160°F, which means no cutting into patties and hoping for the best. Pair them with eggs, roasted vegetables, or anything else on your plate — these go with everything.
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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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