High Fructose Corn Syrup Free Herb & Ginger Mini Sausage Patties
Breakfast sausage from a package almost always comes loaded with sweeteners, fillers, and preservatives you'd rather not think about — which is exactly why making your own is such a satisfying move. These little patties are built from ground pork and a genuinely aromatic blend of fresh sage, thyme, parsley, ginger, and garlic, with a warm undercurrent of turmeric and Ceylon cinnamon that makes them taste anything but ordinary. Every single ingredient is whole and recognizable, so there's no label-squinting required. Coconut oil gives the outsides a gorgeous, deep golden crust while keeping the inside juicy and tender. The technique is simple — mix, press, and pan-fry — but the result tastes like something you'd find at a really good brunch spot. They're great alongside eggs, tucked into a breakfast sandwich, or honestly just eaten straight off the plate.
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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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