Dairy Free Herb & Ginger Mini Sausage Patties
These little patties pack a serious punch of flavor thanks to a lineup of fresh herbs and warm spices that most store-bought sausage could never compete with. Ground pork gets seasoned with minced garlic, grated ginger, turmeric, Ceylon cinnamon, and a trio of fresh sage, thyme, and parsley — the kind of combination that makes your kitchen smell incredible before the pan even heats up. Because the seasoning is entirely built from whole ingredients and the patties are cooked in coconut oil, there's no dairy hiding anywhere in the recipe, which is genuinely rare for a sausage-style dish. Store-bought breakfast sausage often contains milk solids or is processed on shared equipment, so making your own from scratch is the cleanest way to stay confident about what's on your plate. The technique is straightforward — mix, press, and sear until deeply golden — and the coconut oil gives the crust a subtle richness that butter would normally provide. They're great alongside eggs in the morning, tucked into a wrap, or served as a protein-forward snack any time of day.
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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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