Gut Friendly Herb & Ginger Breakfast Sausage Patties
Mornings get a serious upgrade when breakfast sausage is made from scratch with ingredients your gut will actually thank you for. Ground pork gets layered with fresh sage, thyme, rosemary, and garlic — plus a hit of grated ginger and a pinch of Ceylon cinnamon that makes the whole mixture smell incredible before it even hits the pan. Turmeric adds a warm, earthy depth while also being one of those ingredients long celebrated for its digestive-friendly properties. Coconut oil gives each patty a beautifully golden crust without any of the mystery fats hiding in store-bought links. The key to keeping these tender is not overworking the meat — just a quick mix by hand and you're done. Cooking them undisturbed lets that deep, caramelized crust develop naturally, so you get a satisfying sear on both sides with minimal fuss. These are the kind of patties that make you want to meal-prep a double batch on Sunday and feel genuinely good about what's on your plate all week.
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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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