Rice Free Herb & Ginger Breakfast Sausage Patties
Breakfast sausage patties from the store are often packed with fillers, binders, and grain-based extenders that can sneak rice flour or starch into the mix without much fanfare. These homemade patties sidestep all of that with nothing but ground pork, fresh aromatics, and warm spices — every single ingredient is right there in front of you. The combination of sage, thyme, rosemary, and fresh ginger gives each patty a deeply savory, almost herbaceous flavor that feels far more interesting than anything shrink-wrapped in the refrigerator aisle. A pinch of Ceylon cinnamon and turmeric adds a subtle warmth that rounds everything out without tipping into sweet territory. Coconut oil in the pan helps build that gorgeous, deep golden crust that makes the edges slightly crispy while the inside stays juicy and tender. These come together with minimal effort and cook up fast, making them just as practical on a slow weekend morning as they are for a quick weekday protein boost.
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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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