Pistachio Free Herb & Ginger Breakfast Sausage Patties
Breakfast sausage from scratch sounds like a weekend project, but these patties come together in one bowl with nothing more than ground pork and a handful of fresh herbs and spices. The combination of sage, thyme, and rosemary gives them that classic savory backbone, while fresh ginger and a whisper of Ceylon cinnamon add a warmth that makes them genuinely memorable. A pinch of turmeric rounds everything out with a subtle earthiness and a gorgeous golden hue once they hit the pan. Store-bought breakfast sausage can be a minefield when you're navigating nut-related concerns, since shared facilities and undisclosed flavorings make label-reading feel like a part-time job. Making your own means you know exactly what's in every patty — no surprises, no stress. Coconut oil in the skillet helps build that deep, caramelized crust that makes each bite satisfying from the first forkful to the last. The technique is simple: mix gently, press into patties, and let the heat do the work without fussing over them. Once that golden crust releases naturally from the pan, you know they're ready to flip. Serve them straight from the skillet while they're still sizzling and you've got a breakfast worth waking up early for.
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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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