Chicken Free Herb & Ginger Mini Sausage Patties
These little pork patties are packed with so much herby, aromatic flavor that they honestly feel like something you'd order at a fancy brunch spot — except you made them in your own skillet. Ground pork gets worked together with fresh sage, thyme, and parsley, then brightened up with grated ginger, a touch of turmeric, and the warm, delicate spice of Ceylon cinnamon. The result is a sausage patty that's genuinely interesting, layered, and nothing like the bland frozen rounds you might be used to. For anyone navigating a poultry-free kitchen, these are a brilliant swap for the chicken or turkey sausages that tend to dominate the breakfast aisle — all pork, all flavor, zero compromise. Coconut oil gives the exterior a gorgeous deep-golden crust while keeping things clean and simple on the ingredient list. They come together fast with just a bowl and a skillet, and cooking them in batches ensures every patty gets that proper sear rather than steaming in a crowded pan. Serve them straight off the heat while the edges are still crispy and the inside is juicy and fragrant.
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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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