Nutmeg Free Herb & Ginger Mini Sausage Patties
These little pork patties are packed with bright, aromatic flavor — fresh sage, thyme, parsley, and a hit of real ginger make every bite feel lively and satisfying in a way that store-bought breakfast sausage rarely does. The blend of garlic, turmeric, and Ceylon cinnamon adds warmth and depth without leaning on the usual spice-rack shortcuts, which is exactly what makes this recipe such a smart choice when you need to avoid nutmeg entirely. So many sausage blends and pre-seasoned ground meats sneak in nutmeg as a background note, so making your own patties from scratch puts you fully in control of what goes into the mix. Ground pork comes together quickly with the seasonings, and the coconut oil gives the exterior a gorgeous, deep golden crust that's hard to beat. Pressing them into uniform rounds means they cook evenly every time — no guesswork, no undercooked centers. These are equally at home on a weekend brunch plate or tucked into a wrap for a quick protein-forward meal any time of day.
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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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