Artificial Food Coloring Free Herb & Ginger Mini Sausage Patties
Store-bought breakfast sausages are one of those products where the ingredient list can get surprisingly long and murky, with dyes and additives sneaking in where you'd least expect them. These little patties keep things completely clean — every bit of color and flavor comes from real ingredients like turmeric, fresh sage, thyme, and a hint of Ceylon cinnamon. The result is a sausage that's warmly spiced and genuinely aromatic, with golden-brown crusts that form naturally in the pan thanks to coconut oil and a patient, undisturbed sear. Fresh ginger adds a subtle brightness that makes these taste far more interesting than anything you'd pull from a freezer bag. Mixing the seasoning by hand and pressing each patty to a consistent thickness means even cooking and a satisfying bite every time. They're the kind of thing that makes a weekend breakfast feel like a real occasion — no artificial anything required.
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Learn more →Ingredients
4 servings
- 1 lb ground pork
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- 1 tsp salt
- 1 tbsp coconut oil
Instructions
- 1
Combine the ground pork, garlic, ginger, turmeric, Ceylon cinnamon, sage, thyme, parsley, and salt in a large mixing bowl. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute — stop as soon as the mixture is uniform.
- 2
Divide the mixture into 12 equal portions (about 1.3 oz / 37g each) and press each into a flat round patty roughly 2 inches wide and 1/2 inch thick.
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