Mustard Free Herb & Ginger Breakfast Sausage Patties
Breakfast sausage from a package can be a minefield when you're avoiding mustard — it hides in spice blends and cured meat seasonings more often than you'd expect. Making your own patties from scratch puts you fully in control, and this version is genuinely worth the effort. Ground pork gets loaded with fresh sage, thyme, rosemary, and grated ginger, then warmed up with a pinch of turmeric and Ceylon cinnamon for a flavor that's aromatic and a little unexpected in the best way. The coconut oil gives each patty a beautifully golden, crispy crust while keeping the inside juicy and tender. Everything comes together in one bowl and one skillet, so cleanup is minimal and the payoff is huge. These are the kind of patties that make a weekend morning feel like a real occasion.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!