Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 minsDifficultyIntermediate

1

In a large bowl combine the ground pork with all of the seasonings. Mix until the seasonings are completely mixed in with the meat.

2

Divide the mixture into 12 equal portions.
Shape portions into balls and form patties by gently pressing the balls with the palm of your hand.

3

Heat a non-stick pan on medium heat and add the coconut oil. Once the coconut oil is melted place the patties or if you can only fit 4 save half of the oil for the second batch.

4

Fry the patties for about 3-5 minutes on each side or until cooked through and browned on the outside.

Once they are done, remove to paper towels to drain excess oil and serve immediately warm or store them in a glass container in the fridge for later.

Notes & Tips
5

1. When making a big batch for future use, portion out patties and place them on parchment paper or wax paper-lined in a baking sheet. Freeze for about 2-4 hours and when they are frozen, transfer patties to airtight containers and store them in the fridge. These patties can last up to 3 months.

2. When cooking the patties, avoid pressing them down on the pan, this will result to dry patties.

3. For patties not to dry out, adding a little buttermilk will do the trick.

AuthorFitin Health
RatingDifficultyIntermediate312

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Ingredients

Directions

1

In a large bowl combine the ground pork with all of the seasonings. Mix until the seasonings are completely mixed in with the meat.

2

Divide the mixture into 12 equal portions.
Shape portions into balls and form patties by gently pressing the balls with the palm of your hand.

3

Heat a non-stick pan on medium heat and add the coconut oil. Once the coconut oil is melted place the patties or if you can only fit 4 save half of the oil for the second batch.

4

Fry the patties for about 3-5 minutes on each side or until cooked through and browned on the outside.

Once they are done, remove to paper towels to drain excess oil and serve immediately warm or store them in a glass container in the fridge for later.

Notes & Tips
5

1. When making a big batch for future use, portion out patties and place them on parchment paper or wax paper-lined in a baking sheet. Freeze for about 2-4 hours and when they are frozen, transfer patties to airtight containers and store them in the fridge. These patties can last up to 3 months.

2. When cooking the patties, avoid pressing them down on the pan, this will result to dry patties.

3. For patties not to dry out, adding a little buttermilk will do the trick.

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