Breakfast sausage from a package almost always contains hidden additives, fillers, or fermented flavor enhancers that make it off-limits when you're avoiding yeast and yeast-derived ingredients. These homemade patties sidestep all of that by building bold, savory flavor entirely from scratch — fresh garlic, ginger, sage, thyme, and rosemary do the heavy lifting, while a pinch of turmeric and Ceylon cinnamon add a warm, aromatic depth you won't find in any store-bought link. The result is a patty that smells incredible the moment it hits a hot coconut oil skillet and develops a deep golden crust that's genuinely hard to resist. Ground pork is the only protein you need, and because you're mixing and shaping everything yourself, you know exactly what's going into every bite. A quick pan-fry to 160°F locks in the juices and gives you that satisfying sear on both sides. These are the kind of patties that make a weekday morning feel like something worth getting out of bed for.
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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.
Divide the mixture into 8 equal portions and press each into a round patty about 1/2 inch thick.
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