Shellfish Free Herb & Ginger Breakfast Sausage Patties
Breakfast sausage from scratch sounds like a weekend project, but this one comes together in a single bowl with nothing more than ground pork and a handful of fresh herbs and spices. The combination of sage, thyme, and rosemary gives each patty that classic savory backbone, while fresh ginger and a whisper of Ceylon cinnamon add a warmth that makes these genuinely memorable. A pinch of turmeric rounds everything out with earthy depth and a gorgeous golden hue once they hit the pan. Store-bought breakfast sausage can be a minefield of mystery fillers and seasoning blends that aren't always what they seem, so making your own means you know exactly what's in every bite. Coconut oil in the skillet helps the patties develop a deep, caramelized crust without any fuss — just let them sit undisturbed until they release on their own, and you'll get that satisfying sear every time. The internal temperature check at 160°F takes all the guesswork out of doneness, so you can serve these with total confidence. Whether you're pairing them with eggs, tucking them into a biscuit, or just eating them straight off the plate, these patties are the kind of thing that makes a weekday morning feel worth getting up 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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