Citric Acid Free Herb & Ginger Mini Sausage Patties
These little patties pack a serious punch of flavor — fresh sage, thyme, parsley, and grated ginger all work together with warm turmeric and Ceylon cinnamon to create something that tastes far more complex than the short ingredient list suggests. Ground pork is the perfect base here, soaking up every bit of that aromatic seasoning as you mix it together by hand. Store-bought sausage is one of the trickiest things to navigate when you're avoiding citric acid, since it hides in curing agents, flavor enhancers, and preservatives in so many commercial products. Making your own from scratch means you know exactly what's in every bite — no label-reading anxiety required. Coconut oil gives the patties a beautifully golden, slightly crisp crust in the skillet, while the inside stays juicy and tender. They're the kind of thing you'll want on the breakfast table, tucked into a wrap, or served alongside roasted vegetables for an easy weeknight dinner. Once you see how quickly a batch comes together, going back to store-bought will feel completely unnecessary.
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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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