Ingredients
Scale
- 2 lbs ground pork (80/20 fat ratio is best)
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tsp rubbed sage
- 1 tsp dried thyme
- 1/2 tsp crushed red pepper flakes (optional for heat)
- 1/4 tsp ground nutmeg
- 1 tbsp sugar-free maple syrup or 1 tsp monk fruit sweetener (optional)
- 2 tbsp avocado oil or ghee for frying
Instructions
- Place the cold ground pork into a large mixing bowl. In a small ramekin, combine the salt, black pepper, sage, thyme, red pepper flakes, and nutmeg. Sprinkle the spice mixture evenly over the meat. If you prefer a hint of sweetness, drizzle the sugar-free syrup over the top now. Using your hands or a heavy spoon, gently mix the ingredients until the spices are well-distributed. Avoid overworking the meat, as this can make the sausages tough. Form the mixture into 12 equal-sized patties, about 1/2 inch thick.
- Heat a large cast-iron skillet or non-stick frying pan over medium-high heat. Add your choice of cooking fat (avocado oil or ghee works best due to their high smoke points). Once the pan is shimmering, place 4 to 5 patties in the skillet, being careful not to crowd them. Cook for 4 to 5 minutes on the first side until a golden-brown crust forms. Flip the patties and cook for another 3 to 4 minutes until the internal temperature reaches 160°F (71°C). Repeat with the remaining batches.
- Remove the sausages from the pan and place them on a plate lined with paper towels to drain any excess grease for just a moment. Serve immediately alongside some scrambled eggs and avocado. For meal prep, allow the patties to cool completely to room temperature before transferring them to an airtight container or individual silicone bags. Label them with the date and store them in the refrigerator for up to 4 days or the freezer for up to 3 months.
- Cook Time: 25 minutes