Hazelnut Free Herb & Ginger Mini Sausage Patties
These little patties pack a serious punch of flavor thanks to a fragrant blend of fresh sage, thyme, parsley, ginger, and a warm whisper of Ceylon cinnamon and turmeric. The combination feels almost exotic for a breakfast sausage, but every ingredient earns its place — the result is savory, aromatic, and genuinely hard to stop eating. Ground pork is the backbone here, and the fresh herbs and spices are mixed in by hand so the seasoning is evenly distributed without overworking the meat. Coconut oil gives each patty a beautifully deep golden crust that holds up well whether you're serving them straight from the skillet or tucking them into a breakfast sandwich. Store-bought sausage patties can be a minefield of hidden flavorings and shared processing lines, so making your own from scratch is the cleanest, most satisfying solution. The recipe yields 12 uniform patties, so you can cook them in batches and have plenty to go around for a crowd or meal prep for the week ahead.
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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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