These little patties pack a serious punch of flavor from a lineup of fresh herbs and warm spices that feels anything but ordinary. Ground pork gets layered with minced garlic, grated ginger, turmeric, Ceylon cinnamon, and a trio of sage, thyme, and parsley — the result is deeply savory with just a whisper of warmth and earthiness. For anyone navigating a citrus-free lifestyle, sausage can be a minefield since many commercial blends sneak in citrus zest, juice, or natural flavoring as a brightness booster. Making your own from scratch means you know exactly what's in every bite, and this combination proves you don't need a squeeze of anything to make the flavors sing. Coconut oil in the skillet gives each patty a gorgeous, deep golden crust that holds up beautifully when you flip them. They're pressed into neat little rounds, so they cook evenly and look great on the plate. Serve them straight from the pan while they're still sizzling — they're the kind of thing that disappears fast.
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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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