Artificial Food Coloring Free Herb & Ginger Breakfast Sausage Patties
Breakfast sausage from a package often comes loaded with preservatives, flavor enhancers, and synthetic dyes that have no business being on your morning plate. This homemade version skips all of that entirely — every bit of color and flavor comes straight from real ingredients like fresh sage, thyme, rosemary, and a pinch of golden turmeric. The combination of warm Ceylon cinnamon and grated ginger gives these patties a subtly aromatic depth that store-bought links simply can't match. Ground pork is the base, and coconut oil in the skillet helps you achieve that deeply golden, caramelized crust on both sides without any mystery additives in the pan. The technique is straightforward: mix gently, press into patties, and let the heat do the work without fussing or flipping too soon. You end up with eight satisfying patties that are juicy in the center and beautifully browned on the outside. Whether you're feeding a crowd or meal-prepping for the week, these are the kind of breakfast sausages that make you wonder why you ever reached for the package in the first place.
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Learn more →Ingredients
4 servings
- 1 lb ground pork
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 tsp salt
- 1 tbsp coconut oil
Instructions
- 1
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.
- 2
Divide the mixture into 8 equal portions and press each into a round patty about 1/2 inch thick.
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