
These little pork patties are packed with warm, aromatic flavor — fresh sage, thyme, and parsley layered with ginger, turmeric, and a whisper of Ceylon cinnamon. The combination sounds bold, but it comes together in a way that feels bright and savory rather than heavy, making them just as welcome at breakfast as they are alongside a simple dinner. Store-bought sausage patties and pre-seasoned blends are notorious for sneaking in mustard powder or mustard-based preservatives, so mixing your own from scratch is genuinely the safest move. Here, every single ingredient is clearly in view — ground pork, fresh herbs, a few warm spices, and coconut oil for the pan. Shaping them into small, uniform rounds means they cook quickly and evenly, with a deep golden crust on the outside and juicy, fully cooked pork inside. The whole process is straightforward enough for a weekday morning but impressive enough to put out for guests.
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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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