These little patties pack a serious punch of flavor thanks to a fragrant blend of fresh sage, thyme, parsley, ginger, and a whisper of Ceylon cinnamon and turmeric — it's the kind of combination that makes your kitchen smell incredible from the moment the pork hits the pan. Everything comes together in one bowl with your hands, no special equipment needed, and the coconut oil gives each patty a beautifully golden, slightly crisp crust. Store-bought breakfast sausage can be a minefield of mystery seasonings and shared processing lines, so making your own from scratch means you know exactly what's going into every bite. The ginger and turmeric add a subtle warmth that feels a little unexpected in a breakfast patty, but trust the process — it works. Pressing them to a uniform thickness ensures they cook evenly all the way through, and pulling them at 160°F keeps the pork perfectly juicy without any guesswork. Serve them straight from the skillet alongside eggs, tucked into a biscuit, or honestly just on their own — they disappear fast either way.
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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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