Celery Free Herb & Ginger Mini Sausage Patties
These little pork patties are packed with bright, warming flavor from fresh sage, thyme, parsley, ginger, and a touch of Ceylon cinnamon and turmeric — a combination that makes them taste far more interesting than anything you'd pull from a store package. Ground pork is the perfect canvas here, soaking up all those aromatics so every bite delivers something a little herby, a little spiced, and genuinely satisfying. Celery and celery seed are common filler ingredients in commercial sausage blends, so making your own from scratch is the cleanest way to know exactly what's going into the mix. The technique is straightforward — mix, shape, and sear in coconut oil until deeply golden — and the result is a crispy-edged patty that's juicy in the center. They work beautifully at breakfast alongside eggs, tucked into a wrap, or served as a protein-forward snack any time of day. Twelve patties come together in one skillet session, making this a practical recipe to batch cook and reheat through the week.
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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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