Nitrate & Nitrite Free Herb & Ginger Mini Sausage Patties
These little pork patties are packed with bright, warming flavor — fresh sage, thyme, parsley, ginger, and a whisper of Ceylon cinnamon come together in a way that feels almost like a spice-cabinet revelation. Store-bought sausage is one of the trickiest products to navigate when you're avoiding curing agents and preservatives, since they're practically standard in commercial breakfast links and patties. Making your own from scratch means you control every single ingredient, and this recipe keeps it beautifully simple: just ground pork, aromatics, and coconut oil for the pan. The turmeric adds a gorgeous golden hue while the fresh herbs keep things lively and fragrant — nothing muddy or overpowering, just clean, layered seasoning. Pressing the mixture into uniform rounds ensures even cooking, and that deep golden sear from the coconut oil gives each patty a satisfying crust that holds up beautifully. They come together with minimal fuss and hit the table tasting like something you'd find at a really good brunch spot, not a rushed weekday kitchen. Serve them straight from the skillet while they're still sizzling for the best possible bite.
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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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