Start your day with these flavour-packed keto breakfast sausage patties, bursting with fresh herbs and aromatic garlic. Unlike store-bought versions, these homemade patties are free from hidden sugars and fillers, making them perfect for a low-carb lifestyle.
Each patty delivers a satisfying combination of juicy pork, fragrant sage, and a hint of spice, ensuring you stay full and energised all morning. The recipe is quick to prepare, requiring just one bowl and a frying pan—ideal for busy mornings or meal prep.
Simply mix the ingredients, shape into patties, and pan-fry until golden and cooked through. Serve them hot with eggs, avocado, or your favourite keto sides for a nourishing breakfast that feels indulgent yet keeps you on track.
At a glance
- Time: 25 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 22 g
- Fat: 22 g
- Carbs: 1 g
- Energy: 285 kcal
Ingredients
- 500g Pork mince (20% fat) (Or use turkey mince for leaner option)
- 2 tbsp, finely chopped Fresh sage (Or 1 tbsp dried sage)
- 1 tbsp, finely chopped Fresh parsley
- 2, minced Garlic cloves
- 1 tsp Paprika (Smoked or sweet)
- 1 tsp, crushed Fennel seeds (Optional, for classic sausage flavour)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Olive oil or ghee (For frying)
Equipment Needed
- Mixing bowl
- Frying pan
- Spatula
- Measuring spoons
- Knife
- Chopping board
Steps
- In a large mixing bowl, combine pork mince, sage, parsley, garlic, paprika, fennel seeds, salt, and black pepper. Mix well until evenly incorporated.
- Divide the mixture into 8 equal portions and shape each into a patty about 1.5cm thick.
- Heat olive oil or ghee in a large frying pan over medium heat until shimmering.
- Add the patties to the pan, leaving space between each. Fry for 4–5 minutes on the first side until deeply golden and crisp.
- Flip the patties and cook for another 4–5 minutes, or until cooked through and juices run clear.
- Transfer to a plate lined with kitchen paper to absorb excess oil.
- Serve hot with your favourite keto breakfast sides.
Allergens & Swaps
Allergens:
Recipe contains: No known allergens
Potential swaps:
- Pork mince → Turkey mince — For a leaner, lighter flavour
- Olive oil/ghee → Coconut oil — For a dairy-free option
- Fennel seeds → Caraway seeds — For a different aromatic note
Serving Ideas
- With fried eggs and avocado – for a classic, filling keto breakfast.
- Alongside sautéed spinach – adds greens and extra nutrients.
- In a lettuce wrap – for a portable, low-carb breakfast sandwich.
Additional Info
Chefs Tips
- Chill the shaped patties for 10 minutes before frying to help them hold their shape.
- Don’t overcrowd the pan—cook in batches for best browning.
- Use a digital thermometer to check doneness for perfect results.
Variations
- Add a pinch of chilli flakes for a spicy kick.
- Use turkey mince for a lighter, lower-fat version.
- Mix in grated courgette for extra moisture and fibre.
Troubleshooting
- If patties fall apart, mix in 1 beaten egg to help bind.
- If too dry, use higher fat mince or add 1 tbsp olive oil to the mix.
- If sticking to the pan, ensure oil is hot before adding patties.
Storage & Reheating
Store cooked patties in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
- Fridge: up to 4 days
- Freezer: up to 3 months
- Reheat: Reheat gently in a frying pan over low heat or in the microwave until piping hot.
Ingredient Spotlight
Pork mince: Choose 20% fat for juicy, flavourful patties that stay moist during cooking.
Fresh sage: Classic breakfast sausage herb, adds earthy, aromatic depth.
Fennel seeds: Optional but traditional, lending a subtle aniseed note.
FAQs
Can I freeze these sausage patties?
Yes, shape and freeze raw patties between parchment layers for up to 3 months. Cook from frozen, adding a few extra minutes.
Are these sausage patties spicy?
They are mildly spiced with paprika and fennel, but not hot. Add chilli flakes if you prefer heat.
Can I use dried herbs instead of fresh?
Yes, substitute 1 tbsp dried sage for fresh and halve the amount of dried parsley.
What fat percentage pork mince is best?
20% fat pork mince gives the juiciest, most flavourful patties. Leaner mince will be drier.
How do I know when the patties are cooked?
They should be golden on both sides and juices should run clear. Internal temperature should reach 70°C.
Breakfast Sausage Patties with Fresh Herbs and Garlic
Ingredients
- 500g Pork mince (20% fat) (Or use turkey mince for leaner option)
- 2 tbsp, finely chopped Fresh sage (Or 1 tbsp dried sage)
- 1 tbsp, finely chopped Fresh parsley
- 2, minced Garlic cloves
- 1 tsp Paprika (Smoked or sweet)
- 1 tsp, crushed Fennel seeds (Optional, for classic sausage flavour)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Olive oil or ghee (For frying)
Instructions
- In a large mixing bowl, combine pork mince, sage, parsley, garlic, paprika, fennel seeds, salt, and black pepper. Mix well until evenly incorporated.
- Divide the mixture into 8 equal portions and shape each into a patty about 1.5cm thick.
- Heat olive oil or ghee in a large frying pan over medium heat until shimmering.
- Add the patties to the pan, leaving space between each. Fry for 4–5 minutes on the first side until deeply golden and crisp.
- Flip the patties and cook for another 4–5 minutes, or until cooked through and juices run clear.
- Transfer to a plate lined with kitchen paper to absorb excess oil.
- Serve hot with your favourite keto breakfast sides.
Allergens & Swaps
Allergens: none
- Pork mince → Turkey mince — For a leaner, lighter flavour
- Olive oil/ghee → Coconut oil — For a dairy-free option
- Fennel seeds → Caraway seeds — For a different aromatic note
Nutrition (per serving)
- Protein: 22 g
- Fat: 22 g
- Carbs: 1 g
- Energy: 285 kcal
