These little pork patties are punchy, fragrant, and genuinely exciting — the kind of thing that makes a weekday breakfast feel like something worth waking up for. Ground pork gets layered with fresh sage, thyme, and parsley alongside warm notes of turmeric and Ceylon cinnamon, while grated ginger ties everything together with a bright, lively kick. Many store-bought sausage products sneak in fillers or grain-based binders that can be a real problem for anyone avoiding barley, but this recipe keeps things completely clean — just meat, fresh herbs, aromatics, and coconut oil. There's no casing, no mystery ingredient, and no guesswork. Pressing the mixture into small flat rounds means they cook quickly and develop a beautifully deep golden crust in the skillet without drying out. They're great straight off the pan, but they also hold up well alongside eggs, tucked into a wrap, or served as a protein-forward snack any time of day.
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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.
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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