Air Fryer Breakfast Sausage Patties

• 1 lbground pork — 80/20 — lean pork makes dry patties
• 1 tbspmaple syrup — the real stuff, not pancake syrup
• 1.5 tspdried rubbed sage
• 1 tspfine sea salt
• 1/2 tspblack pepper
• 1/2 tspfennel seeds — lightly crushed
• 1/4 tspcrushed red pepper flakes — optional; skip for young kids
• 1/8 tspground nutmeg

Method

1. 01

   Mix the pork, maple syrup, sage, salt, pepper, fennel, red pepper flakes, and nutmeg in a bowl with your hands — just until combined. Overworking ground pork makes rubbery sausage; stop the moment the spices are distributed.

2. 02

   Divide into 8 balls and flatten each into a patty about a half-inch thick. Press a dimple into the center with your thumb — patties puff as they cook, and the dimple keeps them flat instead of dome-shaped.

3. 03

   Arrange in a single layer in the basket, not touching. Work in two batches rather than crowding — they render fat as they cook and need airflow to brown.

4. 04

   Air fry at 380°F for 12 minutes, flipping at 7, until browned and the centers read 160°F. Air fryers run hot and maple sugars brown fast, so look in at 9 minutes on your first batch.

5. 05

   Rest 2 minutes before serving so the juices settle. Cooked patties keep 4 days in the fridge and reheat in the air fryer at 350°F for 3 minutes.