Sausage patties that are actually good for you sound like a tall order, but this recipe delivers on every front. Ground pork gets loaded with fresh sage, thyme, parsley, ginger, and garlic — a lineup that smells incredible in the pan and tastes even better on the plate. Ceylon cinnamon and turmeric round out the spice blend with warm, anti-inflammatory depth, and coconut oil gives each patty a gorgeous golden crust without any of the refined fats or additives that can derail a carefully managed diet. One of the trickiest parts of eating this way is finding convenient proteins that don't sneak in sugars, fillers, or yeast-based seasonings — making these from scratch means you control every single ingredient. The technique is straightforward: mix, press, and sear in batches until each patty hits a deep brown on both sides and a safe internal temperature throughout. They come together in one skillet with minimal cleanup, and the batch of twelve means you can meal-prep a week's worth of breakfasts or quick protein additions to salads and veggie bowls. Once you taste how much flavor fresh herbs and real spices can pack into a simple patty, the store-bought version will never seem worth it again.
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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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