These little pork patties are punchy, fragrant, and genuinely exciting to pull out of the skillet — golden-brown on the outside, juicy all the way through. Fresh sage, thyme, and parsley do the heavy lifting on the herb front, while grated ginger and a whisper of Ceylon cinnamon give the whole thing a warmth that feels almost exotic without being fussy. A touch of turmeric rounds out the spice blend and gives each patty a gorgeous, earthy depth you just don't get from a standard breakfast sausage. For anyone navigating a chestnut allergy or sensitivity, store-bought sausage blends can be a minefield — stuffings, seasonings, and specialty products sometimes sneak in chestnut flour or extract in ways that aren't obvious on the label. Here, every single ingredient is straightforward and easy to verify, so you can cook with total confidence. Coconut oil in the pan helps build that deep, caramelized crust that makes these patties look as good as they taste. They're the kind of thing that disappears fast at the table, so you might want to make a double batch.
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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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