Mornings get a serious upgrade when breakfast is this fragrant and satisfying. Ground pork gets layered with fresh sage, thyme, and rosemary alongside grated ginger, minced garlic, turmeric, and a whisper of Ceylon cinnamon — the result is a deeply savory patty with just enough warmth to feel special without relying on any nightshade-based spices. That careful spice selection is exactly what makes this recipe work so well for anyone navigating the autoimmune protocol, where black pepper, paprika, and chili are all off the table. Coconut oil gives the patties a gorgeous golden crust in the skillet, and cooking them undisturbed lets that crust develop properly before the flip. Each batch makes eight patties, so four people eat well — or you stash extras in the fridge for a fast weekday breakfast that's already done. There's something genuinely comforting about a hot, herb-packed sausage patty that you made yourself, knowing every single ingredient is one you chose on purpose.
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In a large mixing bowl, combine the ground pork, garlic, ginger, sage, thyme, rosemary, turmeric, Ceylon cinnamon, and salt. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute — do not overwork.
Divide the mixture into 8 equal portions and press each into a round patty about 1/2 inch thick.
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