Lactose Free Herb & Ginger Mini Sausage Patties
These little patties pack a serious punch of flavor from a lineup of fresh herbs and warm spices that make every bite feel intentional and bright. Ground pork gets layered with minced garlic, grated ginger, turmeric, Ceylon cinnamon, and a trio of fresh sage, thyme, and parsley — it's the kind of seasoning blend that makes you wonder why plain breakfast sausage ever existed. Because the recipe relies entirely on whole, unprocessed ingredients and coconut oil for cooking, there's no dairy hiding anywhere in the mix, which is a real win when so many store-bought sausages sneak in milk solids or butter-based fillers. The coconut oil gives the patties a gorgeous, deep golden crust that's hard to beat straight out of a cast-iron skillet. Pressing them into uniform rounds means they cook evenly and hit that safe internal temperature without drying out. They're great alongside eggs in the morning, tucked into a wrap, or honestly just eaten straight off the plate while no one is 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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