Emulsifier Free Herb & Ginger Breakfast Sausage Patties
Most store-bought breakfast sausages are loaded with additives and emulsifiers that help bind the meat or extend shelf life — none of which have any place on an emulsifier-free plate. These patties are built entirely from whole, recognizable ingredients: ground pork, fresh herbs, garlic, ginger, and a pinch of warming spice. The combination of sage, thyme, and rosemary gives every bite that classic savory sausage character, while Ceylon cinnamon and turmeric add a subtle depth that makes these taste anything but plain. Fresh ginger brings a gentle brightness that cuts through the richness of the pork in the best possible way. Coconut oil in the skillet helps develop a deep golden crust on each patty without any need for processed fats or coatings. The technique is simple — mix gently, press into patties, and let the pan do the work — so you get a beautifully browned, juicy result every time. These are the kind of breakfast sausages that make you 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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