Breakfast sausage is one of those morning staples that can feel completely off-limits when you're watching iodine intake — most store-bought versions are loaded with additives, iodized salt, and mystery seasonings that make label-reading a part-time job. This homemade version puts you fully in control, using plain salt and a vibrant lineup of fresh herbs and warm spices to build serious flavor from scratch. Ground pork gets layered with minced garlic, grated ginger, sage, thyme, rosemary, turmeric, and a touch of Ceylon cinnamon, creating patties that smell absolutely incredible the moment they hit the pan. Coconut oil gives each patty a beautifully golden, slightly crisp crust while keeping the inside juicy and tender. The technique is straightforward — mix gently, press into patties, and let the skillet do the work without fussing over them. These are the kind of patties that make a simple breakfast feel like something worth waking up for, and knowing exactly what went into them makes every bite even better.
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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.
Divide the mixture into 8 equal portions and press each into a round patty about 1/2 inch thick.
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