High Fructose Corn Syrup Free Herb & Ginger Breakfast Sausage Patties
Breakfast sausage from a package almost always comes loaded with sweeteners, fillers, and preservatives you'd rather not think about first thing in the morning. Making your own from scratch puts you completely in control, and this version proves you don't need anything artificial to get serious flavor. Ground pork gets seasoned with fresh sage, thyme, rosemary, garlic, and grated ginger — a combination that smells incredible the moment it hits a hot pan. A pinch of Ceylon cinnamon and turmeric add warmth and depth without tipping the patties into sweet territory, which is exactly the point. Coconut oil gives the outside a gorgeous, deep golden crust while keeping the inside juicy and tender. The whole process is straightforward: mix, press, and pan-fry until each patty hits 160°F — no special equipment, no guesswork. These are the kind of patties that make a weekday morning feel like something worth getting up for.
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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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