Hazelnut Free Herb & Ginger Breakfast Sausage Patties
Breakfast sausage patties from scratch are one of those small kitchen wins that make the whole morning feel more intentional. These are seasoned with fresh sage, thyme, and rosemary alongside grated ginger and a whisper of Ceylon cinnamon, which gives them a warmth that's a little unexpected and completely addictive. A pinch of turmeric adds a subtle earthiness and a gorgeous golden hue once they hit the pan. Tree nut allergies can make store-bought breakfast meats a gamble, since shared processing lines and undisclosed flavorings are common — but every single ingredient here is straightforward and easy to verify. Ground pork gets mixed by hand just until the herbs and spices are evenly distributed, then pressed into thick patties and seared in coconut oil until deeply browned on both sides. The result is juicy, fragrant, and crispy-edged in all the right ways. Pair them with eggs, tuck them into a biscuit, or just eat them straight off the plate — no judgment.
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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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