These are simple ground pork breakfast sausage patties seasoned with herbs and spices — no fillers, no sugar, no dairy, and no gluten. They cook in minutes and hold up well in the fridge, which makes them a genuinely useful thing to have ready on a weekday morning. If you want a filling breakfast that doesn’t involve a lot of cleanup or decision-making, this is a solid recipe to have in your rotation.
The technique that matters
The only technique worth slowing down for here is how you handle the meat before it hits the pan. Ground pork releases moisture as it cooks, and if your patties are packed too tightly or pressed down with a spatula while cooking, you’ll squeeze out that moisture and end up with a dry, dense result. Mix the seasoning in gently — just enough to distribute it evenly — then shape the patties with light pressure. Once they’re in the pan, leave them alone. A patty that’s left undisturbed develops a proper browned crust on the bottom; one that gets fussed with steams instead of sears. Ground pork must reach an internal temperature of 160°F (71°C) — use an instant-read thermometer if you’re unsure, especially the first time you make these.
What can go wrong
- Patties fall apart in the pan: This usually means the mixture is too dry or the patties were shaped too loosely. Press them together firmly enough that they hold their shape when you pick one up, but don’t overwork the meat. Chilling the shaped patties in the fridge for 15 minutes before cooking also helps them stay together.
- Outside browns but inside stays raw: The pan is too hot. Medium heat is the right setting — high heat chars the exterior before the center has time to cook through. If the outside is darkening quickly, drop the heat and give it more time.
- Patties shrink dramatically: Some shrinkage is normal, but excessive shrinkage usually means the pork has a high fat content and the heat is too high. Moderate the temperature and don’t crowd the pan, which traps steam and causes uneven cooking.
- Bland flavor even after seasoning: Ground meat needs more seasoning than you’d expect. If the patties taste flat, the fix for next time is to cook a tiny pinch of the raw mixture in a small pan before you shape them all — taste it, adjust the seasoning, then proceed. Skip this step and you’re guessing.
- Patties stick to the pan: A cold pan or too little fat is usually the cause. Make sure the pan is properly preheated before adding any fat, and that the fat is hot before the patties go in. Cast iron and stainless both work well here; nonstick is fine but gives you less browning.
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer bag — they’ll keep for up to 2 months. Reheat from the fridge in a dry skillet over medium-low heat for 2–3 minutes per side, or in a 325°F (160°C) oven for about 10 minutes. From frozen, thaw overnight in the fridge first — reheating straight from frozen tends to dry them out on the outside before the center warms through. Skip the microwave if you can; it works in a pinch but makes the texture rubbery.
Quick Paleo Breakfast Sausage Patties Recipe
Ingredients
500 grams ground pork (minced pork)
4 medium sausages - German bratwurst 
1 tablespoon cilantro (coriander) - chopped
1 tablespoon parsley - chopped
2 inches ginger - minced
1 dash Himalayan salt (pink salt)
¼ medium pumpkin
1 teaspoon oregano
1 tablespoon coconut oil- 1 teaspoon animal fat - any
Instructions
- Chop the peeled pumpkin into chunks and steam until soft.
- Slice the bratwurst into small chunks and fry in a small amount of animal fat until browned and crispy.
- Slice up 3 inches of parsley stalks, three inches of coriander leaves, a few stalks and leaves of fresh oregano, 2 inches of ginger – mix together with the bratwurst, coconut oil and the raw mince.
- Blend the pumpkin into a purée and mix with the other ingredients. Salt if desired, but the bratwurst is often salty enough.
- Spread animal fat over the base of an oven tray and push the mixture into the tray firmly so that it sticks together well and is about a centimetre thick.
- Bake in the oven at 180 degrees for approximately 30 minutes.
- This made eight pizza-sized chunks that you could freeze for convenience or serve throughout the week.
- Serve with chives on top.
Nutrition
Common questions
Can I use ground turkey or chicken instead of pork?
Yes, but the texture will be leaner and slightly firmer. Ground poultry must reach 165°F (74°C) internally — never serve it pink — and because it has less fat than pork, you may want to add a small drizzle of olive oil to the pan to prevent sticking and dryness.
How do I know when the patties are cooked through without cutting them open?
An instant-read thermometer is the most reliable method — insert it into the side of the patty and look for 160°F (71°C) for pork. If you don’t have one, press the center of the patty gently; it should feel firm, not soft and squishy, and the juices should run clear.
Can I mix and shape the patties the night before?
Yes, and it actually helps. Shaped raw patties covered in the fridge overnight let the seasoning work into the meat, and the cold helps them hold their shape better when they hit the hot pan. Just pull them out a few minutes before cooking so they’re not ice-cold going in.
Do I need a specific type of pan?
A heavy-bottomed skillet — cast iron or stainless steel — gives you the best browning. Nonstick works fine and is easier to clean, but you’ll get less color on the outside of the patties, which also means slightly less flavor.
My patties are cooking unevenly — one side burns before the other side is done. What’s happening?
The most common cause is uneven patty thickness. Press them to a consistent thickness across the whole patty — about half an inch is a good target. Also check that your burner heat is even; if you’re on a gas stove with a small flame, rotate the pan halfway through cooking.
Can I make these with a leaner ground pork to reduce the fat?
You can, but very lean ground pork (above 90% lean) tends to produce dry, crumbly patties. A standard 80/20 blend gives you enough fat to keep them juicy and help them brown properly. If you only have lean pork on hand, mix in a teaspoon of olive oil per pound of meat before shaping.
If you liked this one
- Cumberland Sausage Mince Pie
- Savory Beef Sausage Rolls
- Swedish Dill Pork Sausage
- Hearty Beef Cauliflower Bake
