Brazil Nut Free Herb & Ginger Breakfast Sausage Patties
Mornings get a serious upgrade when breakfast smells like fresh sage, rosemary, and warm spices sizzling in a skillet. These homemade pork patties are seasoned with a genuinely interesting blend — grated ginger, Ceylon cinnamon, and turmeric give them a subtle warmth that sets them apart from anything you'd pull out of a freezer bag. Store-bought sausage can be a minefield of mystery fillers and shared-facility warnings, so making your own from scratch means you know exactly what's going in. The technique is straightforward: mix, press, and let the coconut oil do its thing until each patty develops a deep golden crust that practically releases itself from the pan. That undisturbed sear is the key to getting the kind of caramelized exterior that makes these patties genuinely craveable. Serve them straight from the skillet while they're hot and juicy — they're the kind of breakfast that makes getting out of bed feel worth it.
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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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