Pecan Free Herb & Ginger Breakfast Sausage Patties
These breakfast sausage patties are the kind of morning upgrade that makes you actually want to get out of bed. Fresh sage, thyme, and rosemary bring serious herbal depth, while grated ginger and a touch of Ceylon cinnamon add warmth that feels a little unexpected in the best possible way. Ground turmeric rounds out the spice blend with earthy color and flavor, and the whole mixture comes together in one bowl with nothing more than your hands and a minute of mixing. Coconut oil gives the patties a beautifully golden crust in the skillet — that deep brown sear is where all the magic happens. Store-bought breakfast sausage often hides fillers, sweeteners, or seasoning blends processed on shared lines with tree nuts, so making your own from scratch puts you fully in control of every ingredient. These are straightforward to shape and cook in batches, and pulling them from the pan the moment they hit 160°F keeps them juicy all the way through. Serve them straight off the skillet and they'll disappear fast.
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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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