Cashew Free Herb & Ginger Mini Sausage Patties
These little patties pack a serious punch of flavor, thanks to a fragrant blend of fresh sage, thyme, parsley, ginger, and a whisper of Ceylon cinnamon and turmeric working together in every bite. The combination of warm spice and bright herbs gives the ground pork a depth that feels almost restaurant-worthy, yet the whole process is straightforward enough for a weekday morning. Store-bought breakfast sausage often comes loaded with mystery seasonings and additives, so mixing your own from scratch means you know exactly what's going in — and nothing that shouldn't be. Coconut oil gives the patties a beautifully golden, slightly crisp crust while keeping the inside juicy and tender. Pressing them to a uniform thickness ensures even cooking, so you're not cutting into a patty that's overdone on the outside and pink in the middle. They're equally at home alongside scrambled eggs, tucked into a breakfast sandwich, or served as a protein-forward snack any time of day.
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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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