These little patties pack a serious punch of flavor thanks to a lineup of fresh herbs and warm spices that go way beyond your average breakfast sausage. Ground pork gets layered with minced garlic, grated ginger, turmeric, Ceylon cinnamon, and a trio of fresh sage, thyme, and parsley — the result is aromatic, savory, and just a little bit exotic in the best possible way. Coconut oil gives each patty a beautifully golden, crispy crust while keeping the inside juicy and tender. For anyone navigating a legume-free lifestyle, store-bought sausages can be a minefield of hidden fillers and binders, but this recipe keeps things clean and straightforward — just meat, herbs, spices, and oil. Mixing by hand and pressing the patties to a consistent thickness means they cook evenly every time, no guesswork required. They're great straight out of the skillet, and the batch of twelve means you can easily feed a crowd or stash extras for a quick weekday breakfast.
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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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