These little patties pack a serious punch of flavor — fresh sage, thyme, and parsley layered with warm turmeric, Ceylon cinnamon, and bright ginger make every bite feel anything but ordinary. Ground pork is a naturally low-iodine protein, and every ingredient here is carefully chosen to stay within those boundaries, so there's no need to second-guess a single component. Sausage is one of those foods that can be tricky to buy pre-made, since commercial versions often contain additives, fillers, or seasonings that introduce iodine concerns — making a homemade batch like this a genuinely smart move. The coconut oil gives the patties a beautifully golden, slightly crisp crust without relying on dairy or any problematic fats. Pressing them to a uniform thickness means they cook evenly all the way through, hitting that safe internal temperature without drying out. They're equally at home on a breakfast plate, tucked into a meal-prep container, or served alongside roasted vegetables for a quick dinner.
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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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