Ingredients
Units
Scale
- 1 lb pastured ground pork (I use Stemple Creek)
- 6–8 leaves fresh sage (thinly sliced (do not over chop))
- 1 teaspoon dried or fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon freshly cracked black pepper
- 3/4 teaspoon sea salt
Instructions
- Mix all ingredients in a bowl until fully combined.
- Portion the sausage mixture into 2 tablespoon patties.
- Add the sausage patties to a preheated pan over medium high heat, keeping 1 inch between patties. (You may need to cook the patties in multiple batches) Cook each patty for 2 minutes, or until the bottom of the sausage has a golden sear. Then flip the patty and cook for another 1-2 minutes, until the meat is cooked through. Repeat until all the sausages have been cooked.
- Serve with your favorite breakfast and enjoy! Store in the refrigerator for 3 days, or in the freezer for 3 months.