Cashew Free Herb & Ginger Breakfast Sausage Patties
Breakfast sausage patties this fragrant and flavorful put anything from a freezer bag to shame. Ground pork gets loaded with fresh sage, thyme, rosemary, and grated ginger, then warmed up with a whisper of turmeric and Ceylon cinnamon — it's a combination that smells incredible the moment it hits the pan. Coconut oil gives each patty a beautifully golden, slightly crisp crust while keeping the inside juicy and tender. Tree nut allergies can make navigating packaged breakfast meats genuinely stressful, since fillers and flavorings in commercial sausage aren't always clearly sourced — making from scratch the smartest move. Here, every single ingredient is straightforward and easy to verify, so you know exactly what's going into your morning meal. The whole process is just mixing, shaping, and a quick sear, which means a satisfying, protein-packed breakfast is never far away.
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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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