Honey 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 do all the heavy lifting. Ground pork gets mixed with minced garlic, grated ginger, turmeric, Ceylon cinnamon, and a trio of fresh sage, thyme, and parsley — the result is deeply savory with just a whisper of warmth. Many store-bought sausage patties and breakfast links sneak in sweeteners, so making your own from scratch is the cleanest way to guarantee none of that ends up on your plate. The whole process is straightforward: mix, shape, and pan-fry in coconut oil until each patty develops a deep golden crust that's genuinely hard to resist. Cooking them undisturbed for those first few minutes is the key to getting that satisfying sear rather than a steamed, grey result. They're great straight out of the skillet and work just as well tucked into a breakfast sandwich or served alongside eggs and roasted vegetables.
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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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