Carnivore Breakfast Sausage Patties

Carnivore Breakfast Sausage Patties (100% Animal-Based)

Ingredients (8–10 patties)

• 1 lb (450 g) ground pork

  • Ideally 70–80% lean (pork shoulder / Boston butt works great)

• 1–1¼ tsp fine sea salt (to taste)

• 1–2 tbsp cold water or pork broth (optional but helps texture)

Optional (still carnivore-approved for some):

• 1 egg yolk (extra richness)

• 1–2 tbsp pork fat or bacon grease (if meat is very lean)

Instructions

1. Mix

   • Place ground pork in a bowl.

   • Sprinkle salt evenly over the meat.

   • Add cold water/broth if using.

   • Mix gently by hand until just combined—don’t overwork or patties get dense.

2. Rest (important)

   • Cover and refrigerate 30–60 minutes.

   • This helps the salt bind the meat and improves flavor + juiciness.

3. Form Patties

   • Divide into 8–10 portions.

   • Gently form into patties about ½ inch thick.

   • Press a small dimple in the center so they cook evenly.

4. Cook

   • Heat a cast iron skillet over medium heat.

   • No oil needed unless your pork is very lean.

   • Cook 3–4 minutes per side, until golden brown and internal temp reaches 160°F / 71°C.

5. Rest & Serve

   • Let patties rest 2 minutes before eating.

   • Serve hot—perfect solo or with eggs if you allow them.

Tips for Next-Level Carnivore Sausage

• Juicier patties: Don’t skip the resting step after salting.

• Crispier exterior: Cook slightly slower and don’t flip early.

• Batch cooking: Patties freeze beautifully—raw or cooked.

• Beef version: Swap pork for 80/20 ground beef, same method.