Carrageenan Free Herb & Ginger Breakfast Sausage Patties
Most store-bought breakfast sausages are loaded with fillers, binders, and additives — and carrageenan is one of the sneaky ones that shows up more often than you'd expect. These patties sidestep all of that by starting with simple ground pork and a genuinely beautiful blend of fresh herbs. Sage, thyme, and rosemary bring that classic savory backbone, while fresh ginger and a pinch of Ceylon cinnamon add warmth that makes the whole thing feel a little special. A touch of ground turmeric rounds out the spice mix with earthy depth and a gorgeous golden color once the patties hit the pan. Coconut oil gives the outside a perfectly crisp, deep brown crust that's hard to beat on a weekend morning. The technique is straightforward — mix gently, press into patties, and let the skillet do its thing without fussing — and you end up with something that tastes far more impressive than the effort involved. Clean ingredients, bold flavor, and total peace of mind at the breakfast table.
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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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