Pecan Free Herb & Ginger Mini Sausage Patties
These little patties pack a serious punch of flavor, layered with fresh sage, thyme, parsley, ginger, and a warm hint of Ceylon cinnamon and turmeric. The combination of aromatics and ground pork creates something that feels far more special than your average breakfast sausage — earthy, fragrant, and just a little exotic. Store-bought sausage patties can be a minefield of mystery seasonings and shared processing lines, so making your own from scratch puts you completely in control of every single ingredient. Coconut oil gives each patty a beautifully golden, slightly crisp crust while keeping the inside juicy and tender. The technique is simple — mix, press, and pan-fry in two easy batches — so even on a busy morning this comes together without stress. Twelve perfectly portioned patties means you can serve a crowd or stash extras for the week ahead.
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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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