Seed Oil Free Herb & Ginger Breakfast Sausage Patties
Most store-bought breakfast sausages are cooked in or contain canola, soybean, or sunflower oil — which makes finding a clean option at the grocery store genuinely frustrating. These patties sidestep all of that by using coconut oil as the only cooking fat, keeping things simple and free from industrially processed oils. The real magic here is the seasoning blend: fresh sage, thyme, rosemary, and ginger come together with a whisper of turmeric and Ceylon cinnamon to create something that smells incredible in the pan and tastes far more interesting than anything shrink-wrapped in plastic. Ground pork is the perfect base — rich, juicy, and forgiving enough that a quick hand-mix is all you need before shaping the patties. Cooking them undisturbed in a hot skillet builds that deep golden crust that makes breakfast sausage so satisfying in the first place. They come together fast, hit 160°F without any fuss, and land on the plate looking like something you'd order at a weekend brunch spot.
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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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