Celery Free Herb & Ginger Breakfast Sausage Patties
Breakfast sausage from scratch sounds like a weekend project, but this one comes together in a single bowl with nothing more than ground pork and a handful of fresh herbs and spices. The combination of sage, thyme, and rosemary gives each patty that classic savory depth, while fresh ginger and a whisper of Ceylon cinnamon add a warmth that makes these genuinely memorable. A pinch of turmeric rounds everything out with earthy color and subtle complexity — no fillers, no mystery ingredients, just real food. For anyone navigating a celery sensitivity, store-bought sausage can be a minefield. Many commercial blends sneak in celery seed, celery powder, or celery-derived curing agents, often buried in the fine print. Making your own means you control every single ingredient that goes into the mix. The technique is straightforward: mix gently, press into patties, and let a hot coconut-oil skillet do the heavy lifting. Cooking them undisturbed until deeply golden ensures a satisfying crust that locks in all that herby, gingery flavor. Serve them straight from the pan while they're still sizzling and you'll wonder why you ever reached for the packaged kind.
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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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