Ingredients
Scale
- 1 lb Ground Pork (80/20 fat ratio for the best flavor)
- 1 tsp Dried Sage
- 1 tsp Dried Thyme
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Red Pepper Flakes (optional for heat)
- 1 tsp Sea Salt
- 1/2 tsp Coarse Black Pepper
- 1 tbsp Avocado Oil or Ghee (for frying)
Instructions
- Place the ground pork in a large glass mixing bowl. Sprinkle the dried sage, thyme, smoked paprika, garlic powder, onion powder, red pepper flakes, salt, and pepper evenly over the meat. Use your hands or a sturdy spatula to gently fold the spices into the pork. Avoid over-mixing the meat, as this can lead to a tough texture. Once the spices are well-distributed, divide the mixture into 8 equal portions and roll them into balls. Flatten each ball into a patty about 1/2 inch thick.
- Place a large cast-iron skillet or non-stick frying pan over medium-high heat. Add the avocado oil or ghee and let it melt until it shimmers. Carefully place the sausage patties into the hot skillet, ensuring you do not crowd the pan (you may need to work in batches). Sear the patties for about 4 to 5 minutes on the first side until a golden-brown crust forms. Flip the patties and cook for another 4 minutes, or until the internal temperature reaches 160°F (71°C). The edges should be crispy while the center remains juicy.
- Remove the sausages from the skillet and place them on a plate lined with a paper towel for 60 seconds to absorb any excess surface oil. Serve immediately alongside some scrambled eggs and sliced avocado for a complete keto feast. If you are meal prepping, allow the patties to cool completely to room temperature before transferring them to an airtight container. They will stay fresh in the refrigerator for up to 5 days.
- Cook Time: 25 minutes