These little sausage patties are packed with bright, aromatic flavor — fresh sage, thyme, and parsley layered with warm turmeric, Ceylon cinnamon, and a hit of ginger that makes every bite feel genuinely exciting. Ground pork is the perfect canvas here, soaking up all those herbs and spices into something that tastes far more special than the effort involved. Store-bought breakfast sausage often sneaks in fillers, binders, or grain-based extenders that can be a real problem, but this recipe keeps things clean and straightforward — just meat, fresh herbs, and spices, full stop. Coconut oil gives the patties a gorgeous, deep golden crust that you'll want to eat straight out of the pan. Pressing them to a uniform thickness means they cook evenly every time, and pulling them at 160°F keeps the pork juicy rather than dry. They work beautifully alongside eggs in the morning, tucked into a lettuce wrap, or served as a protein-forward snack any time of day.
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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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