Nutmeg Free Herb & Ginger Breakfast Sausage Patties
Most store-bought breakfast sausages lean heavily on warm spices like nutmeg or mace to build their signature flavor — which makes them a minefield if you're avoiding that particular ingredient. This recipe sidesteps the issue entirely by building deep, savory complexity through fresh herbs and aromatics instead. Ground pork gets layered with minced garlic, grated ginger, sage, thyme, and rosemary, then brightened with a touch of turmeric and Ceylon cinnamon for warmth that feels intentional rather than accidental. The result is a breakfast patty that's genuinely fragrant and satisfying without relying on anything you're trying to avoid. Coconut oil in the skillet helps the patties develop a gorgeous golden crust that holds together beautifully when you flip them. These are the kind of patties that make a weekend morning feel like a real occasion — pair them with eggs, tuck them into a biscuit, or just eat them straight off the plate.
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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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