Homemade Keto Breakfast Sausage Patties

So much better than the chemical- and sugar-laden commercial versions!

Homemade Keto Breakfast Sausage Patties

12 servings of two patties each // 345.1 calories, 29.7g fat, 0.6g carbs, 18g protein

2 pounds pork butt (2-1/2 pounds with bone), diced into 1/4-inch pieces
Alternate: 2 pounds pork shoulder, diced +
 1/2 lb. fat back/salt pork, diced
SEASONINGS
2 teaspoons kosher salt
1-1/2 teaspoons freshly ground black pepper
5 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon garlic power
1/4 teaspoons onion powder
Optional: 1-3 teaspoons Swerve (brown sugar version) if you like sweet sausage

Note: If you must use dry herbs, use half the amount of fresh and rehydrate the herbs in hot water before adding to the meat. But please don’t—fresh herbs impart the best flavor.

Combine diced pork with all other ingredients and chill for 1 hour. Using KitchenAid meat grinder attachment, grind the pork and seasonings together. Form into patties about 2 inches wide and 1/2 inch thick.

Sauté patties over medium-low heat in a non-stick pan. Sauté until brown and cooked through, approximately 10 to 15 minutes.

Refrigerate and use within 1 week, or freeze for up to 3 months.