Soy Free Herb & Ginger Breakfast Sausage Patties
Breakfast sausage sounds simple, but most store-bought options are loaded with fillers, flavor enhancers, and soy-based binders that make label-reading a morning chore. These patties skip all of that entirely — just ground pork, fresh aromatics, and a handful of warming spices that you probably already have on hand. The combination of sage, thyme, and rosemary gives you that classic savory sausage flavor, while fresh ginger and a pinch of Ceylon cinnamon add a subtle warmth that makes these genuinely interesting. Turmeric rounds out the spice blend with a gentle earthiness and a gorgeous golden color once the patties hit the pan. Coconut oil is the cooking fat here, which means no hidden soy oils and a beautifully crisp, caramelized crust on each patty. The technique is straightforward — mix, press, and let the skillet do the work — and the payoff is a plate of deeply browned, juicy patties that taste far more special than anything from a freezer bag.
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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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