Macadamia Free Herb & Ginger Breakfast Sausage Patties
Breakfast sausage from scratch sounds like a weekend project, but this one comes together in a single bowl with nothing more than ground pork and a handful of fresh herbs and spices. The combination of sage, thyme, and rosemary gives each patty that classic savory backbone, while fresh ginger and a whisper of Ceylon cinnamon add a warmth that makes these genuinely memorable. A pinch of turmeric rounds everything out with earthy depth without overpowering the other flavors. Coconut oil in the skillet helps build that deep golden crust on the outside while keeping the inside juicy — the key is letting the patties sit undisturbed until they release naturally from the pan. Store-bought breakfast sausage often contains fillers, flavor additives, or oils that can be hard to trace, so making your own means you know exactly what went into every bite. These patties are a satisfying, protein-packed start to the morning and pair just as well with eggs and toast as they do alongside a stack of pancakes.
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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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