Citric Acid Free Herb & Ginger Breakfast Sausage Patties
Breakfast sausage from a package almost always comes loaded with preservatives, flavor enhancers, and citric acid used as a curing agent — which makes mornings genuinely tricky when you need to avoid it. These patties solve that problem completely by building all the flavor from scratch with fresh herbs and aromatics you can trust. Ground pork gets worked together with minced garlic, grated ginger, sage, thyme, and rosemary, so every bite is fragrant and deeply savory without a single additive in sight. A pinch of ground turmeric and Ceylon cinnamon add a subtle warmth that makes these taste far more interesting than anything you'd pull from a freezer bag. Coconut oil in the skillet gives the patties a gorgeous golden crust that locks in all that herby goodness. The technique is straightforward — press, sear, flip, done — and the result is a juicy, well-seasoned patty that holds together beautifully. Whether you're serving these alongside eggs or tucking them into a morning wrap, they're the kind of simple, clean recipe that makes sticking to a restricted diet feel genuinely effortless.
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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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