These little pork patties are packed with bright, aromatic flavor — fresh sage, thyme, parsley, grated ginger, and a whisper of Ceylon cinnamon come together in a way that feels both warming and surprisingly elegant. Managing fructose intake often means scrutinizing store-bought sausages, which are notorious for hidden sweeteners, fruit-based seasonings, and onion or apple fillers that can quietly cause problems. This recipe keeps things clean and straightforward, relying entirely on savory herbs, spices, and ground pork with no added sugars or high-fructose ingredients anywhere in sight. The turmeric adds a gorgeous golden hue while the coconut oil gives each patty a beautifully caramelized crust that you just can't get from a pre-made link. Pressing them into uniform rounds means they cook evenly and hit that perfect 160°F without any guesswork. They're great straight from the skillet, and the batch of twelve means you can easily reheat leftovers for a quick, satisfying meal later in the week.
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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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