Pork Sausage Patties - For the Carnivore Diet
These pork sausage patties are a fast, satisfying carnivore staple. Ground pork plus salt is all you need for rich flavor and great texture, and cooking them in tallow or bacon fat boosts both taste and satiety.
Mix the meat gently so it stays tender. Form evenly sized patties with a slight indent in the center to prevent doming. Sear in a hot skillet until browned on both sides and cooked through. Rest briefly so juices redistribute.
For added richness, you can mix in an egg yolk. If your version of carnivore allows minimal seasonings, a pinch of white pepper is a classic sausage note. A spoonful of bone broth at the end makes a quick pan jus to spoon over the patties.
Make-ahead tip: form raw patties and refrigerate up to 24 hours or freeze with parchment between layers for up to 2 months. Reheat cooked patties gently in a skillet over low heat. Serve on their own, with fried eggs, or as a protein anchor for any carnivore meal.
Ingredients
- 1 lb (450 g) ground pork, about 80/20
- 1 tsp fine salt (or to taste)
- 1 egg yolk (optional, for richness and binding)
- 1 tbsp beef tallow or bacon fat (for frying; butter or ghee also works)
- Optional: pinch of white pepper (if your approach allows)
- Optional: 1–2 tbsp bone broth or water (to deglaze for a quick pan jus)
Instructions
- In a bowl, gently mix ground pork with salt (and egg yolk and white pepper if using). Do not overwork.
- Divide into 4 equal portions and shape into 3–4 inch patties about 3/4 inch thick. Press a small indent in the center of each patty.
- Preheat a skillet over medium to medium-high heat. Add tallow or bacon fat.
- Place patties in the hot skillet. Cook 3–5 minutes per side until well browned and the internal temperature reaches 160°F (71°C).
- Optional pan jus: remove patties to rest 3 minutes. Add 1–2 tbsp bone broth or water to the skillet, scrape up browned bits, and simmer 30 seconds. Spoon over patties.
- Serve hot. Adjust salt at the table to taste.