Breakfast Sausage Patties
May 30, 2022 Andrea Wyckoff
I love the versatility of these patties. You can make them ahead of time, wrap them up, and freeze them for later in the week. They reheat very nicely! The drizzle of maple syrup at the end creates an awesome boost of flavors.
Ingredients
| pork, ground | 1 lb | |
| rosemary, fresh, minced (or 1 tsp dried) | 1 tbsp | |
| sage, fresh, minced (or 1 tsp dried) | 1 tbsp | |
| thyme, fresh, minced (or 1 tsp dried) | 1 tbsp | |
| fennel seeds, crushed | 1 tsp | |
| sea salt | 1 pinch | |
| maple syrup or honey, optional | 1 tsbp |
Directions:
- Mix ground pork with herbs and sea salt. Form into 8 patties.
- Pan-fry over medium heat until lightly browned on each side and cooked all the way through. (About 4 to 5 minutes per side, and until internal temp reaches 165°F.)
- At the last minute, drizzle on a bit of maple syrup for an extra boost of flavor.
- Serve hot, or wrap in wax/parchment paper and freeze for use later in the week. These reheat very nicely.
Recipe Notes:
- SCD + GAPS use honey in place of maple syrup.
- AIP: omit fennel seed
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