Ingredients
Equipment
Method
- Mix the fresh ground pork with the measured sage or chosen herb blend, salt, black pepper and optional red-pepper flakes until evenly distributed. Turn the meat from the bottom so no plain portion remains.
- For patties, flatten portions several inches wide and very flat, keeping their thickness similar. The base batch is one pound of meat; patty count depends on size.
- Fry in a skillet or on a griddle, turning halfway through, until cooked completely. Cook ground pork to 160°F in the center, checked with a thermometer inserted from the side of a thin patty. Lower the heat if the surface darkens too quickly. Cook in batches if needed and transfer to a clean plate.
Notes
Herb Choice: Use dried sage for breakfast flavor, or replace it with the same measured amount of an allowed plain Italian herb blend. Choose one herb option, not a full measure of both.
Heat: The red-pepper flakes are optional. Omitting them leaves the herb, salt and black-pepper amounts unchanged.
Yield And Timing: One batch from one pound pork. The number of patties depends on their size. Five minutes preparation plus twenty minutes cooking is a planning estimate; pan capacity and patty thickness can add time.
Crumbles: Instead of shaping patties, brown the same seasoned mixture while breaking it apart with a spatula. Cook through before serving or storing cooked portions.
Full GAPS: After pork and the included seasonings have been introduced. No dairy, egg or flour in the mixture. The herbs and peppers mean this is not No-Plant.
Storage: Refrigerate cooked leftovers promptly in a shallow covered container. Reheat gently in a skillet until hot through. Freeze cooled cooked portions in meal-sized amounts if needed.