1 lb. ground pork
2 tbsp pure lard , melted (can use bacon fat or other fat of choice)
1 tsp fennel seeds
1/2 tsp garlic powder
1/2 tsp ground black pepper
1 tsp dried sage
3/4 tsp fine sea salt
1/4 tsp onion powder
pinch of nutmeg
Lard for frying
- Add the ground pork and 2 tbsp melted lard to a large mixing bowl. Use your hands to mix together.
- In a separate small bowl, add the fennel, garlic powder, black pepper, sage, salt, and onion powder and mix to combine.
- Sprinkle the seasonings over the pork and mix to combine. Form the pork into 8 equal sized patties.
- Heat 1-2 Tbsp lard in a frying pan. When the pan is hot, add the sausage patties (cook in batches if necessary) and cook 2-4 minutes per side until cooked through and no longer pink in the middle.
- You can skip forming the sausage into patties and just cook it like you’re browning ground beef. I often make 4 patties and then just brown the rest to use in omelets or frittatas.
- ButcherBox ground pork stays nice and moist after cooking. If you use ground beef from the grocery store, it will be on the drier side.
Original recipe visit: Whole30 Breakfast Sausage (Paleo) @ whattheforkfoodblog.com