Mushroom Free Herb & Ginger Mini Sausage Patties
These little sausage patties are packed with bold, warming flavor from fresh sage, thyme, parsley, ginger, and a touch of Ceylon cinnamon — the kind of breakfast bite that makes you want to linger at the table. Ground pork is the ideal base here, soaking up every bit of that fragrant herb-and-spice blend for a result that's juicy on the inside and deeply golden on the outside. For anyone navigating a mushroom-free diet, store-bought sausage patties and pre-made breakfast links can be a minefield of hidden fillers and flavor enhancers, so making your own from scratch is genuinely the smarter move. Every single ingredient in this recipe is straightforward and easy to verify, which means no label-reading anxiety and no unwanted surprises. Coconut oil gives the patties a beautiful sear and a very subtle richness that plays nicely with the turmeric and ginger. The technique is simple — mix, press, and pan-fry in two quick batches — so even on a busy morning you can have a full dozen ready to go. They're equally at home alongside scrambled eggs, tucked into a breakfast sandwich, or meal-prepped for the week ahead.
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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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