Purdy Darn Good Breakfast Patties
After failing to find a decent breakfast sausage that was gluten free, not too sweet and with simple whole ingredients that pleased our palates, I decided to try my own. I’m not sure why this didn’t occur to me earlier since I make much of our food from scratch….but finally a light bulb did go on. And the results were delicious! Best of all, it was easy to make a batch that would reheat for future mornings too! This is a super simple recipe. Feel free to experiment with your favorite spices or swap out the ground pork for lamb or some other pastured meat. As always, organic, local and pastured animal products are preferred.
Servings 6 people
- .75 lbs ground pork
- 1 tsp Himalayan salt
- 1 tsp ground garlic or one clove finely minced
- 1 tsp fresh parsley finely minced
- 1 tbsp maple syrup I prefer grade B
- 1 tbsp lard, tallow or coconut oil
Combine all ingredient except for the lard in a bowl. Be careful not to overwork the mixture.
Form into small patties approximately 4 inches in diameter.
Heat a pan over medium heat. Add lard, coconut oil or tallow.
Add the patties. Cook 3 to 4 minutes each side.
Serve and enjoy.
These freeze well so feel free to make a double batch!