Brazil Nut Free Herb & Ginger Mini Sausage Patties
These little patties pack a serious punch of flavor, layering fresh sage, thyme, and parsley with warm turmeric, Ceylon cinnamon, and bright grated ginger — all folded into ground pork for a breakfast sausage that feels anything but ordinary. The spice combination is aromatic and gently warming without being spicy, making them crowd-pleasing straight out of the skillet. Coconut oil gives each patty a beautifully golden, slightly crisp crust that seals in all those herby juices. Because every ingredient here is whole and straightforward, there's no need to squint at labels or worry about hidden fillers or nut-based additives sneaking into your morning meal. Mixing by hand and pressing each portion to a consistent thickness means they cook evenly every time, hitting that safe 160°F internal temp without drying out. They're equally at home next to scrambled eggs on a weekday or stacked on a brunch spread when you want to impress without a lot of fuss. Make a double batch — they reheat beautifully and disappear fast.
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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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