Mushroom Free Herb & Ginger Breakfast Sausage Patties
Breakfast sausage from a package often hides more than you'd expect — fillers, flavor enhancers, and sometimes fungal-derived additives that make label-reading a chore before your first cup of coffee. This homemade version puts you fully in control, built from ground pork and a genuinely aromatic blend of fresh sage, thyme, rosemary, garlic, and ginger. A pinch of turmeric and Ceylon cinnamon round out the seasoning with warmth and just a hint of sweetness that makes these patties taste anything but ordinary. Coconut oil gives the exterior a beautifully deep golden crust while keeping the inside juicy — no fillers, no shortcuts, no guesswork. The mixing technique matters here: work the seasoning through the meat just enough to distribute everything evenly without making the texture dense or tough. Eight patties come together quickly and cook in a single skillet, so cleanup is minimal and the payoff is a legitimately satisfying breakfast. Whether you're stacking them on a biscuit or serving them alongside eggs, these are the kind of patties that make you wonder why you ever bought the pre-made kind.
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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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