Eggless Herb & Ginger Mini Sausage Patties
These little patties pack a serious punch of flavor from a lineup of fresh herbs and warm spices — sage, thyme, parsley, ginger, turmeric, and a hint of Ceylon cinnamon all working together in one tidy bite. Many store-bought sausage patties rely on fillers, binders, or additives that can sneak in unwanted ingredients, but this recipe keeps things clean with nothing but ground pork, aromatics, and coconut oil. No binders needed here — the pork holds together beautifully on its own, which is exactly what makes this such a natural fit for anyone avoiding eggs. The technique is straightforward: mix, press, and pan-fry in batches until each patty develops a deep golden crust and hits 160°F inside. Coconut oil gives the exterior a subtle richness and helps that gorgeous browning happen without any fuss. They're the kind of thing you'd want on a weekend breakfast plate, tucked into a wrap, or honestly just eaten straight from the skillet while no one's watching.
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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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