Sage and onion breakfast sausage with accents of fennel and clove. This savory breakfast sausage is Paleo and AIP friendly (when fennel is eliminated).
In a small bowl, combine all dry spices: sage, salt, fennel, cloves, black pepper, and onion powder. Stir until well mixed.
In a medium bowl, add ground pork and seasoning blend. Use hands to gently mix until meat is seasoned.
Heat a frying pan (ideally cast iron) over medium heat. Add 1 tablespoon of olive oil. Fry a very small patty until internal temperature reaches 165°. Taste and adjust seasoning as needed.
Shape remaining sausage into patties and fry over medium heat, flipping once, until internal temperature reaches 165°.