Black Pepper Free Herb & Ginger Mini Sausage Patties
Sausage patties with real depth of flavor don't have to rely on the usual heavy-handed spice blends — and this recipe is proof. Ground pork gets layered with fresh sage, thyme, and parsley alongside warm notes of turmeric and Ceylon cinnamon, while grated ginger adds a bright, lively kick that ties everything together. For anyone navigating a sensitivity to black pepper, store-bought breakfast sausage is almost always off the table, since it's practically built around that one spice. Here, every ingredient earns its place without it, and the result is genuinely aromatic and satisfying rather than a compromise. Coconut oil in the skillet helps each patty develop a gorgeous, deep golden crust that makes them look as good as they taste. They come together with minimal fuss — just mix, press, and pan-fry in two quick batches — so they're just as doable on a busy weekday morning as they are for a leisurely weekend brunch spread. Serve them straight from the skillet while they're still sizzling for the best possible bite.
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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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